Posts Tagged ‘mexican hot chocolate’


Ingredients:

4 cups of milk
2 cups of water
1 thick stick of Mexican Cinnamon
1 1/2 (3 1/2 oz.)Tablet Mexican Chocolate like Taza
6 oz. Piloncillo or organic whole cane sugar
1/2 cup of corn flour

Method:

1.In a medium size pot, simmer the milk along with the piloncillo, cinnamon and chocolate until it dissolves. This will take about 6-8 minutes.
step1

2.Mix the corn flour with the 2 cups of water until all the lumps have dissolved. If needed, use a strainer to get a fine mixture.

step2

3.Add the corn flour mixture to the pot and stir. Keep simmering at low heat and keep stirring for about 8-10 more minutes until the chocolate has a light gravy consistency.
step3

Warning: Since this is a slightly thick drink it is hotter that you may think, be careful while serving and drinking.
Serve and enjoy!

NOTES:

The Champurrado’s consistency is like that of a light gravy. If you want a lighter version, reduce the amount of corn flour to 1/3 cup.
If fresh corn masa is available in your area use 1 cup of masa instead of the corn flour.