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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.
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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