Uncategories Thick Mexican Hot Chocolate

Thick Mexican Hot Chocolate

November 04, 2019
In case you're wondering, champurrado is simply Mexican hot chocolate married with an atole, a ordinary masa-based Mexican hot drink.

 Masa harina is the flour used for making corn tortillas and can also be used to thicken this rich, chocolate drink.



Ingredients

  • 1/4 cup masa harina corn tortilla flour
  • 2 cups warm water
  • 2 cups entire milk
  • 3.25 oz disk Mexican chocolate chopped
  • 3 oz piloncillo cones chopped or 1/2 cup packed brown sugar
  • 1/8 teaspoon flooring anise seeds I used star anise
  • Helpful Kitchen Tools:
  • Measuring cups and spoons
  • Large saucepan
  • Whisk
  • Liquid measure

Instructions

  • In a big saucepan, slowly upload masa harina to the nice and cozy water, whisking till combined. Add milk, chocolate, piloncillo, and flooring anise seeds. 
  • Heat over medium warmth simply till boiling; scale back heat. Simmer, uncovered, about 10 minutes or till chocolate is fully melted and sugar is dissolved, whisking occasionally. Serve immediately.

Notes

  • The recipe underneath makes four servings. I cut it in half with out any problems.
  • If you don't have any anise seeds, you may grind star anise instead.
  • If you desire just a little extra bite, upload a pinch or NULL of cayenne pepper!
  • Add a cinnamon stick for a fun and festive stirring stick.

Nutrition
Serving: 1cup | Calories: 298kcal | Carbohydrates: 46g | Protein: 5g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 12mg | Sodium: 68mg | Potassium: 274mg | Fiber: 1g | Sugar: 38g | Vitamin A: 215IU | Calcium: 174mg | Iron: 1.3mg 

HOW TO MAKE CHAMPURRADO
Traditionally, champurrado (Chom-poo-rah-doe) is sweetened with piloncillo, a Mexican unrefined brown sugar, and typically flavored with anise seed, and/or vanilla bean. It’s served most typically at Christmas time with tamales, or as a breakfast drink served along churros.


I’ve professed my love for Mexican meals before, and I’ve also advised you about this superior journal I found, BHG’s Ultimate Mexican. I these days made the Spicy Grilled Chicken with Baja Black Beans and Rice and it was marvelous. Among the different earmarked pages, was this engaging recipe for champurrado.

RECIPE NOTES:
The recipe underneath makes four servings. I cut it in half with out any problems.
If you don't have any anise seeds, you may grind star anise instead.
If you desire just a little extra bite, upload a pinch or NULL of cayenne pepper!
Add a cinnamon stick for a fun and festive stirring stick.



INGREDIENTS FOR CHAMPURRADO:
1/4 cup masa harina (corn tortilla flour)
2 cups warm water
2 cups entire milk
1 disk (3.25 oz) Mexican chocolate, chopped
3 oz piloncillo cones, chopped or 1/2 cup packed brown sugar
1/8 teaspoon flooring anise seeds (I used star anise)
Helpful Kitchen Tools
Measuring cups and spoons
Large saucepan
Whisk
Liquid measure


Champurrado in glass cups with cookies
I’ve learn elsewhere that this deliciously thick and creamy drink is extensively handy from Mexican meals vendors. I bet it could be superb for breakfast with Mallorca Puerto Rican candy bread or Conchas, a Mexican candy bread! I decided to attempt this resulting from the Mexican chocolate I had sitting in my pantry after making this satisfying Mexican Chocolate Ice Cream a few months ago.

Champurrado: Thick Mexican Hot Chocolate
Champurrado is a delicious Mexican hot chocolate thickened with masa harina and served hot!