My life is now complete … or at least it can momentarily feel that way with a cup of this. I somehow found myself with a glut of maseca, and not enough desire for making that many tortillas… so I started to research how else I can use this stuff, and found myself at seriouseats “how to make mexican atoles“. So worth the slightly more effort than ordinary hot chocolate, this is like a meal / blanket / hug in a cup. It is also easy and still oh-so-tasty to make vegan / lactose free.
Warning, this stuff does keep its heat rather well. This means that burn potential from a too-big, too-early slurp is high. But it also means that it is the most awesome thing to take with on snowy outings!
Most of the ingredients are suggested. If you want to be fancy you can add real chocolate. I’m sure ordinary sugar or palm sugar or whatever sugar you have will be fine. I like to add just enough chilli to give it a hint, but not enough to make it chilli chocolate, because that is so, like, ’90’s. Salt and/or a little oil (e.g. olive oil) can work. Some recipes suggest adding cream. Others suggest having it for breakfast. I like the latter.
Makes 2 very thick large cups, or 3-4 still pretty large cups.
Ingredients
- 1/2 c Maseca
- 4 c water + more
- 2 heaped tbs cocoa
- 2 tbs brown sugar
- 1 tsp cinnamon
- 1/2 tsp allspice
- tiny pinch of chilli/cayenne powder
Put the maseca in a medium saucepan on medium heat. Slowly add the 4c water, whisking as you go. It will clump up to start, but should relax back out to a lump-free liquid once a few cups of the water have been added. Keep whisking until it comes to a simmer. Take off the heat if you need to give yourself time, and add in the other ingredients. Consider sieving in the cocoa, as lump-potential is high if you just dump it in. Then, back on the heat simmer longer, thinning out with perhaps up to a cup of water and bringing back up to a simmer before serving (thickness is certainly a matter of preference). I think the original recipe suggested simmering for 5 mins… I’ve never lasted that long. I think it also should be frothed before serving, but it’s still good. So good.
Recipes 