As the weather get warmer a cup of hot chocolate in the morning or before bed is one of my favorite beverages. This chocolate atole is a wonderful addition to your drinking chocolate repertoire because it "kicks it up a notch" with a little spice and a little rum. The consistency is a bit like pudding because of the cornmeal. I think you will love it on a cool Fall or winter evening.
Dark Chocolate Atole
Recipe from Katherine Clapner of Dude, Sweet Chocolate
1/2 cup of fine ground cornmeal
21/2 cups of whole milk
21/2 cups of water
1 teaspoon Saigon cinnamon
5 tablespoons cane sugar
1 tablespoon vanilla extract
1 tablespoon of dark rum
1 teaspoon salt
6 tablespoons Valrhona cocoa powder
6 ounces Valrhona Equatorial chocolate
Whipped Cream
Combine the corn meal, milk water, Cinnamon, sugar, vanilla and rum in a blender and blend the mixture until smooth.
Transfer the mixture to a medium saucepan and add the salt and cocoa powder. Bring to a boil over medium heat whisking constantly. Reduce heat to low and cook until the mixture thickens slightly, then cook for an additional 5 minutes. Add chocolate and whisk until melted.
Serve with whipped cream and enjoy.
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