One of my favorite breakfasts when I was a kid was a pop tart and a glass of chocolate milk made with Bosco. Now that I’ve grown up a bit, I still like my chocolate milk, but I’ve made the switch from Bosco to chocolate almond milk and instead of pop tarts, I prefer a slice of banana bread or cranberry bread. Also, instead of just plain chocolate milk, I whisk in a little atole (toasted blue corn flour), a dash of ginger, and a few other spices, for a spicy hot beverage that is quite satisfying on a cold morning.
This Spiced Chocolate Atole is a version of champurrado, but is lighter (not as thick) than most champurrado recipes and is also lighter than my winter atole smoothies I shared back in 2013. It is also much easier to make. Nothing to blend, just a little whisking. In the winter, I like it hot, but it can also be served cold for a summer beverage. Just make it the day before and refrigerate.