cooking · family · food · kitchen · Latino · nutrition · recipe · restaurant · Sabroso Saturday

Traditional Mexican Atole with a Chocolate Twist – Sabroso Saturday

It’s part of my mommy duties to make sure my daughter eats healthy foods. With low-fat chocolate milk, that’s not difficult at all. This recipe adds cinnamon and cornstarch, to bring us the feel and taste of chocolate as enjoyed centuries ago by the Maya and Aztec natives of North America. You did know that chocolate originated in Mexico, right? Just a little history for “mes de la raza”.

Back to the recipe – atole is a creamy hot chocolate beverage almost like a pudding. My daughter was so intrigued by the fragrance of the chocolate, cinnamon and vanilla that she tried to chug it. Take a moment and picture her reaction, then imagine her impatience while the steam teased her for an extra three minutes. When the atole cooled down, we sipped and enjoyed this warm soothing drink – and made a note to serve this at the next family gathering.

We’re looking forward to other recipes involving milk as an ingredient – you can do a search at www.eligeleche.com for the full range of choices. You can also follow BigoteDeLeche on Twitter, and “like” the  Bigote De Leche Facebook page. And of course, remember to check in with MsLatina at Latina On A Mission, for links to more SabrosoSaturday recipes!

Atole

Traditional Mexican Atole with a Chocolate Twist

Makes 4 (1 cup) servings

Ingredients:

  • 4 cups low fat chocolate milk
  • ½ cup water
  • 4 tbsp cornstarch
  • Pinch of salt
  • ½ tsp cinnamon
  • 1 tsp vanilla

Directions:

  1. In a saucepan over medium heat, bring low fat chocolate milk to a boil
  2. Meanwhile, dissolve the corn starch in water
  3. Add the cornstarch to the boiling low fat chocolate milk and continue to cook until the mixture thickens, stirring constantly
  4. Add cinnamon and vanilla and serve immediately

Nutritional Information

192 calories; 2.5 g fat; 1.5 g saturated fat; 8 g protein; 34 g carbohydrate; 294 mg calcium

Disclosure: This is a paid post created in collaboration with Latina On a Mission and Milk Processors Education Program (MilkPEP). All opinions expressed herein are solely my own.

Additional notes: The white liquid in the measuring cup is water and cornstarch. I strongly recommend using a whisk while warming the mixture on the stove – a spoon would leave behind all the yummy bits.

Advertisements

10 thoughts on “Traditional Mexican Atole with a Chocolate Twist – Sabroso Saturday

Questions? Comments? Share!

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s