Dark Chocolate Atole (Hot Chocolate)

By LRay

The Local Palate, February 2016, page 50.

Ingredients

• 1/2 cup fine ground cornmeal
• 2 1/2 cups whole milk
• 2 1/2 cups water
• 1 teaspoon Saigon cinnamon
• 5 tablespoons cane sugar
• 1 tablespoon vanilla extract
• 1 tablespoon dark rum
• 1 teaspoon salt
• 6 tablespoons Valrhona cocoa powder
• 6 ounces Valrhona Equatorial chocolate
• Whipped cream

Details

Servings 6
Adapted from thelocalpalate.com

Preparation

Step 1

Combine cornmeal, milk, water, cinnamon, sugar, vanilla, and rum in blender and blend to smooth.

Transfer to medium pot, and add salt and cocoa powder. Bring to a slow boil over medium heat, whisking constantly. Reduce heat to low, and cook until mixture thickens slightly, approximately 5 minutes.

Add chocolate and whisk until melted.

Serve with whipped cream.