A rich, chocolate-based atole using Chocolate Azteca and masa harina
2 cups whole milk
2 Tbl Tio Pablo Masa Harina
2 Tbl Tio Pablo Chocolate Azteca
1 Tbl brown sugar
3 squares (9g) of dark chocolate – I used Whittaker’s Ghana
Sprinkle of ground vanilla bean and cinnamon, for garnish
In a large saucepan, warm the milk and whisk in the masa harina, ensuring there are no lumps. Then whisk through the Chocolate Azteca, brown sugar and dark chocolate squares (they will melt). Let cool.
Mixture should thicken slightly, due to the masa harina. Pour into a blender and mix thoroughly. Pour back into the saucepan and reheat slightly. Pour into mugs and sprinkle on top cinnamon and ground vanilla.