Ingredients
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4
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2 1/2
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2 1/2
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7
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2
-
-
-
-
-
-
-
-
-
-
Directions
Champurrado (Mexican Chocolate Beverage), Thick and chocolate-y! It’s traditional to use a special whisk called a molinollo to mix the ingredients , I’m not going to give this a starred review because it was my first time trying it and I made some changes I made a half recipe, using bittersweet chocolate, ground almonds and Splenda brown sugar blend I weighed my masa harina to 3 5oz and it came out to just under a cup I think this was a mistake because the end result ended up very thick like porridge and I had to double the liquids and could have tripled them I also added regular Splenda and extra cinnamon It ended up lightly sweet, tasting of masa harina and not much else I couldn’t barely taste the chocolate Anyways, I’m glad I finally got to try it and look forward to trying it at a Mexican restaurant this winter Freddy Cat says hi! Made for the Photo tag game
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Steps
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1
Done
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Note: If Mexican Chocolate Is Unavailable, You Can Substitute by Mixing 4 Ounces of Dark Bitter Chocolate (minimum 70% Cocoa Solids) With 1/4 Cup Ground Almonds, 1/4 Cup Sugar and 2 Teaspoons Ground Cinnamon. Process in Food Processor to Fine Powder. |
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2
Done
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Grind the Chocolate to a Fine Powder. use a Cheese Grater to Grate the Chocolate First Then Whirl the Chocolate in a Clean Coffee Mill. |
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3
Done
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Put the Milk and Water in a Heavy Saucepan, Heat on Medium, and Gradually Stir in the Masa Harina Until a Smooth Paste Is Formed. Use a Molinollo or a Wire Whisk For Frothing the Liquid. |
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4
Done
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Place the Saucepan Over Medium Heat and Bring the Mixture to an Almost Boil, Stirring Constantly Untl the Frothy Drink Thickens. |
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5
Done
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Stir in the Powdered Chocolate, Then Add the Sugar. Serve Immediately. Garnish With a Cinnamon Stick If Desired. |
