Untested - Chocolate Atole

We're thinking of growing amaranth. However, other than making porridge with the seeds, I don't know what to make with it, and I don't want to just use it as a wheat flour substitute. I've started to research traditional uses. I'll not write the whole history here, but it was cultivated at least by the Aztecs. Therefore, I've started to search for recipes from the Morelos, Puebla, Tlaxcala, and Oaxaca provinces of Mexico. The first thing I was attracted to was the drink Atole, which can be prepared, apparently, in myriad fashions. Here's an initial interpretation with (of course) chocolate, apparently the food that was for Aztec Royalty. Seems appropriate that I should make it. :)

https://books.google.ca/books?id=SK2YCAAAQBAJ&pg=PA45&lpg=PA45&dq=atole+recipe+amaranth+chia&source=bl&ots=r2oMvQIPQh&sig=16c1gzDl7sWOXKyCkKVxqEJA4I0&hl=en&sa=X&ved=0ahUKEwiCmrj4m9_JAhUHuBoKHXGfBRgQ6AEIIjAB#v=onepage&q=atole%20recipe%20amaranth%20chia&f=false
http://www.versagrain.com/amaranth-atole-recipe.html


4 cups milk
1 cup water
1/2 cup amaranth flour
3-4 Tbsps brown sugar
pinch salt
2-3" cinnamon stick
3.5 oz 70% dark chocolate, chopped
1/2 tsp vanilla extract
Optional
2 cloves
a pinch of chipotle chilli powder

1. The amaranth flour will clump quite readily, so add the liquid very slowly and whisk vigorously between each addition.
2. In a bain-marie (double boiler) heat the mixture, stirring often, until it just starts to thicken.
3. Add the chocolate, sugar and spices and continue stirring until it just starts to boil and all the ingredients are melted.
4. Remove the cinnamon stick and cloves before serving in mugs.