Thursday, January 11, 2007

Champurrado - Thick Mexican Hot Chocolate

yummy champurrado
Champurrado is a thick, Mexican hot chocolate based on masa harinaand water or milk. In my family, this drink is usually served during winter or Christmas, and it is especially good when you serve it along with sweet tamales. Champurrado is similar to atole, which is a corn starch based hot drink. Nowadays, one can buy instant mix for champurrado at your favorite Latin grocery store, but if you have time to make it, give it a try. You may need an acquired taste for this hot chocolate because it's quite thick and not overly chocolaty, but gawd it is good on a cold winter's night!

INGREDIENTS (serves 4 - 6)

  • ½ cup masa flour (Maseca, for example)
  • 2 ½ cups cold water
  • 1 cinnamon stick
  • 1 teaspoon vanilla
  • 2 ½ cups milk
  • 1 disk Mexican chocolate (Ibarra, for example)
  • 1/3 cup brown sugar plus 2 teaspoons molasses

Place 1/4 cup cold water and the masa harina into the jar of a blender and blend until smooth. Transfer to a large sized saucepan. Add the remaining 2 1/4 cups cold water, cinnamon stick and vanilla. Cook over low heat, stirring constantly with a whisk, until mixture has thickened.

Add the milk, chocolate, sugar and molasses. Bring the mixture to a simmer, whisking until the chocolate and sugar is melted and well-blended. Remove the cinnamon stick and strain the mixture through a medium sieve (optional) and serve hot in mugs. We usually don't strain the champurrado because we like it thick and rich!

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