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This delicious Dark Chocolate Atole recipe elevates the popular Mexican beverage with lots of dark chocolate, warm cinnamon, vanilla, and rum. Atole is a cross between hot chocolate and pudding, due to the ground cornmeal and the milk that makes it thick and creamy.

Side view of a glass cup of dark chocolate atole beverage made with cocoa powder, dark chocolate, milk, sugar and corn meal, with a large piece of dark chocolate sitting on the rim of the cup.

As the weather get cooler, 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. It’s also the kind of treat you’ll want to sit and eat with a spoon instead of sip throughout the day. Pure decadence!

I think you will love it on a cool Fall or winter evening.

Why you’ll love this Dark Chocolate Atole recipe

Soothing, creamy, and delicious with a kick
Cross between hot chocolate and rich chocolate pudding
Easy recipe to make for a quick dessert or drink
Boozy and cozy, ideal for cool winter nights

Ingredients

Fine ground cornmeal
Whole milk
Water
Saigon cinnamon
Cane sugar
Vanilla extract
Dark rum
Salt
Valrhona cocoa powder
Valrhona Equatorial chocolate
Whipped Cream

Tip: I always recommend opting for the best quality chocolate you can afford. As a daily hot chocolate drinker, I know that the flavor difference is night and day!

How to Make Dark Chocolate Atole

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.

Tips & Variations

Change the chocolate. Use your favorite brand of semi-sweet, bittersweet or dark chocolate.
Switch up the liquor. Try a different flavor like Kahlua, or your favorite.
Garnish. Sprinkle chopped nuts on top for a little texture.

Storage

This beverage should be enjoyed immediately as it will thicken when it cools and the texture will change upon attempting to reheat.

More Hot Chocolate Recipes

Side view of a glass cup of dark chocolate atone beverage made with cocoa powder, dark chocolate, milk, sugar and corn meal, a creamy cross between pudding and hot chocolate. with a large piece of dark chocolate sitting on the rim of the cup

Dark Chocolate Atole

This delicious Dark Chocolate Atole recipe elevates the popular Mexican beverage with lots of dark chocolate, warm cinnamon, vanilla, and rum.

Print Recipe

Ingredients

½ cup fine ground cornmeal
2½ cups whole milk
2½ cups water
1 teaspoon Saigon cinnamon
5 TBSP cane sugar
1 TBSP vanilla extract
1 TBSP dark rum
1 teaspoon salt
6 TBSP Valrhona cocoa powder
6 ounces Valrhona Equatorial chocolate
Whipped Cream

Instructions

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.

Course: Drinks

Cuisine: Mexican

Keyword: dark chocolate atole, hot chocolate, hot cocoa