Dark Chocolate Atole
Photos by Claire McCormack

At Dude, Sweet Chocolate, chocolatier Katherine Clapner looked to cacao’s Mesoamerican roots to inspire an edgier take, blending Valrhona with cornmeal, cinnamon, and a splash of rum.

recipe heading-plus-icon


6–8 servings

  • 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
  1. Combine cornmeal, milk, water, cinnamon, sugar, vanilla, and rum in blender and blend to smooth.
  2. 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.
  3. Add chocolate and whisk until melted.
  4. Serve with whipped cream.

Leave a Reply

Be the first to comment.