Atole & Champurrado

Ingredients

Masa harina

1 cup

Water

4 cups

Cinnamon

1 teaspoon

Sugar

1/4 cup (adjust to taste)

Vanilla extract

1 teaspoon

Milk

2 cups (optional for creaminess)

Chocolate (Mexican chocolate or cocoa powder)

1/2 cup (optional for chocolate atole)

Instructions

1. In a large saucepan, combine the masa harina with 2 cups of water. Whisk together until smooth and there are no lumps.
2. Gradually add the remaining 2 cups of water (or milk for a creamier version) to the mixture, stirring constantly to maintain a smooth consistency.
3. Place the saucepan over medium heat and continue to stir until the mixture begins to thicken (about 10 minutes).
4. Add the sugar, cinnamon, and vanilla extract. If making chocolate atole, add the Mexican chocolate or cocoa powder at this stage as well.
5. Continue to cook for an additional 5-10 minutes, stirring frequently until it reaches your desired thickness.
6. Serve warm in mugs, optionally garnished with a sprinkle of cinnamon or a cinnamon stick.