A Mexican Classic

This season will find us baking up all kinds of yummy goodies that doesn’t do a thing for our waistline!  It’s ok though.  ‘Tis the season!

I would like to share a simple recipe that is shared throughout our culture and especially this time of year in our households:  champurrado, which is a Mexican hot chocolate together with an atole, a traditional masa-based Mexican hot drink. Masa harina is the flour used for making corn tortillas, and is the thickening agent for this rich, chocolate drink..  As I mentioned last year, this could be drunk year-round but it’s best to drink up this cup of cheer around the holidays.  Enjoy!

Champurrado (great with tamales, banana nut bread, or menudo)

1/4 cup masa harina (corn tortilla flour)

 2 cups warm water

 2 cups whole milk

 1 disk (3.25 oz)Mexican chocolate, chopped

 3 oz piloncillo cones, chopped or 1/2 cup packed brown sugar

 1/8 teaspoon ground anise seeds (or substitute star anise, might be better to avoid the seeds)

In a large saucepan, slowly add masa harina to the warm water, whisking until combined. Add milk, chocolate, piloncillo, and ground anise seeds.

Heat over medium heat just until boiling; reduce heat. Simmer, uncovered, about 10 minutes or until chocolate is completely melted and sugar is dissolved, whisking occasionally. Serve immediately.

Makes 4 servings.

Mexican Hot Chocolate

Check out this cup of champurrado by aliyaleekong.com.  Best representation I’ve seen out there! Mmmmmmm…..!

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