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Thick, warm chocolate corn atole with cinnamon is Mexico's ultimate cold-weather comfort drink. This family-friendly, vegetarian beverage is a rich, traditional pairing for tamales and bread.
In a large saucepan over medium heat, combine 2 cups of whole milk, 2 cups of water, and the cinnamon stick. Bring the mixture to a gentle simmer, stirring occasionally, for 5 minutes so the cinnamon infuses flavor.
In a small bowl, whisk the masa harina with the remaining 2 cups of cold milk until completely smooth, ensuring there are no lumps.
Slowly pour the masa mixture into the simmering pot, whisking constantly to incorporate and prevent clumping. Continue whisking for 3–4 minutes on medium heat until slightly thickened.
Add the Mexican chocolate (broken into pieces) and stir continuously over medium-low heat until the chocolate is completely melted, about 5–7 minutes.
Stir in the brown sugar, vanilla extract, and salt. Reduce heat to low and cook, whisking frequently, until the champurrado becomes thick and silky, about 8–10 minutes. Remove cinnamon stick before serving.
