CHOCOLATE ATOLE

"One of the favorite drinks in Mexico around any holiday is atole. This version of atole is a bit more chocolaty than most. It is perfect for a Mexican breakfast or a fiesta."

1/3 cup finely ground masa harina (Maseca)
1 tablespoon cornstarch
1/2 cup cold water
4 cups milk
3/4 cup packed dark brown sugar (or piloncillo*)
2 ounces semisweet chocolate, chopped
Dash of ground cinnamon
1 (2-inch) piece of vanilla bean, split to expose seeds (or 1 teaspoon vanilla)

Add the masa harina and cornstarch to the cold water and whisk to dissolve lumps. Combine the mixture along with the milk and brown sugar in a deep saucepan. Whisk over low heat.

Once the atole has begun to thicken, after about 10 minutes, add the chocolate, cinnamon and vanilla bean. The tiny granules of masa will take about 20 minutes to swell and thicken. Suddenly, the atole will become smooth and velvety thick.

Remove vanilla bean and serve.

*Look for piloncillo, unrefined Mexican brown sugar pressed into a cone shape, at Mexican groceries.

Serves 4
Source: Jacqueline Higuera McMahon, the San Francisco Chronicle, March 21, 2007