Champurrado (Mexican Hot Chocolate) |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 12 |
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This recipe is from the Nestle Very Best Baking. Champurrado is a tradition in my part of the world on Christmas morning with tamales and sweet bread. Ingredients:
12 cups water, divided |
3 cinnamon sticks |
1 1/2 cups masa harina flour |
1 1/2 cups brown sugar, packed or 2 (6 ounce) piloncillo cones |
1 ounce unsweetened baking chocolate |
2 teaspoons vanilla |
Directions:
1. In a large saucepan, combine 8 cups of the water and cinnamon; bring to a boil.
2. Place the remaining water and masa harina in a blender; cover and blend until smooth.
3. Pour the mixture through a fine mesh sieve into the cinnamon-water mixture.
4. Bring to a boil, reduce heat to low; cook, stirring constantly with wire whisk for 6 to 7 minutes or until thickened.
5. Stir in sugar, chocolate and vanilla extract.
6. Cook, stirring frequently, for 4 to 5 minutes or until chocolate is melted and flavors well blended.
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