Kika’s chocolate and amaranth atole

Prep time:     5 minutes

Cook time:    5 minutes

Serves 4


380 ml cups almond milk 1 cinnamon stick
380 ml cups water 2 cloves
246 g cooked organic amaranth 100 g dark chocolate
2 tbsp sugar ½ tsp vanilla extract
Pinch salt


  1. Put the milk, water, cooked amaranth, 2 tablespoons sugar, salt, cinnamon stick, cloves and chipotle chilli powder or paste into a saucepan
  2. Bring to a boil over low heat and simmer, stirring occasionally so the amaranth does not stick to the pan
  3. Stir in chocolate. Simmer and stir until the chocolate is completely melted
  4. Remove from the heat and let the drink cool for a few minutes. Remove the cinnamon and cloves
  5. Put the liquid mixture into a blender and blend until creamy. Stir in the vanilla and add sugar to taste
  6. Serve in small glasses and sprinkle with cinnamon powder for decoration!

Super Cholo Tip

Atoles are drinks from Mexico and Central America that date back to colonial times. They were made by thickening drinks with the flours of different grains such as amaranth, yellow corn, and blue corn. Montezuma’s favourite drink was cacao flavoured with chillies -a drink reserved for royalty alone

Atole with chocolate and amaranth is commonly consumed for breakfast in Mexico and is full of protein, iron and zinc!

Kika’s chocolate and amaranth atole

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