Champurrado (Mexican Hot Chocolate)

Champurrado (Mexican Hot Chocolate)
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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:
In a large saucepan, combine 8 cups of the water and cinnamon; bring to a boil.
Place the remaining water and masa harina in a blender; cover and blend until smooth.
Pour the mixture through a fine mesh sieve into the cinnamon-water mixture.
Bring to a boil, reduce heat to low; cook, stirring constantly with wire whisk for 6 to 7 minutes or until thickened.
Stir in sugar, chocolate and vanilla extract.
Cook, stirring frequently, for 4 to 5 minutes or until chocolate is melted and flavors well blended.

Servings: 12

Time preparation: 10 min.

Time total: 30 min.

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4.9 (1314 votes)

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