Champurrado - Mexican Hot Chocolate |
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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 8 |
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A rich and creamy drink made from Mexican chocolate, milk, cinnamon, vanilla, and thickened with masa harina. We had this for Christmas and again with breakfast the next morning-delicious! From my son in law, Greg. Recipe is a combo of his sister Vicki's recipe and his mother's more traditional recipe, and we love it! For adults, you can add a splash of Grand Marnier liqueur to your mug of hot chocolate, if desired. Ingredients:
1 cup water |
2 cinnamon sticks |
1 teaspoon vanilla extract (or 1/2 vanilla bean, split lengthwise) |
3 (3 ounce) disks mexican chocolate (ibarra or abuelita chocolate) |
3 (12 ounce) cans evaporated milk |
1 (14 ounce) can condensed milk |
1/2 cup masa harina flour, to thicken (or one 1.6 oz. packet maizena cornstarch and vanilla powdered beverage mix) |
Directions:
1. In a large saucepan, bring water and cinnamon stick to a boil.
2. Add chocolate, stirring until melted. Add vanilla.
3. Stir in the cans evaporated milk and the condensed milk; bring to a simmer.
4. Add the masa harina or cornstarch mixture, stirring well to combine.
5. Heat until thickened. Remove cinnamon sticks before serving.
6. May be served either hot or cold. Good with a splash of Grand Marnier for the adults, if desired.
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