Dark Chocolate Atole

Serves
6–8 servings

From Katherine Clapner of Dude, Sweet Chocolate in Dallas, Texas

½ cup fine ground cornmeal

2½ cups whole milk

2½ 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

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.