Dalcy, head chef at Mestizo Mexican restaurant in London, gave us her recipe for atole - a traditional Mexican drink enjoyed on the Day of the Dead. Its spicy flavour makes it a lovely warming cold weather drink and an interesting alternative to hot chocolate.
Serves 2 in mugs, 6 in espresso cups
1. In a blender combine the milk and the masa cornmeal.
2. Transfer the mixture into a saucepan, add the cinnamon stick and cloves and bring to the boil.
3. Add the grated chocolate and stir until melted.
4. Cook at a simmer for 8 - 10 minutes to allow the cornmeal to cook, stirring continuously.
5. Remove the cinnamon stick and the cloves.
For a fruity variation replace the grated chocolate with pureed strawberries.
6.Pour the chocolate drink into hot mugs and enjoy.
The best of British cooking from Hugh Fearnley-Whittingstall
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