There are many ways to make this. This is how I usually make it.
Simmer cinnamon stick, spice berries, and anise seed in 4 cups of water for 15 minutes. Removes spices and any debris.
Whisk in masa harina based on desired thickness, at least 1/3rd cup. Melt in one 3.1oz tablet of Mexican hot chocolate (such as Ibarra or Abuelita). Add cup of rice milk or soy milk and half cup of coconut milk. Gently simmer at least 10 minutes, stirring regularly to ensure all ingredients combine. Cook to desired thickness but note that atole thickens with time.
Shown served with a sprinkle of cayenne
Variants:
For cinnamon atole, I just add another pinch of cinnamon, leave out the chocolate and add piloncillo and vanilla extract. Note that most champurrado recipes add piloncillo but that’s too sweet for me, personally.
