Made with Mexican chocolate flavored with cinnamon, champurrado doesn't require much beyond a steady whisking hand to keep the drink smooth a little bit of patience. Sweetened with piloncillo, Mexican-style raw sugar, the chocolate's spices augmented with some clove, anise or any other warming spice you want to throw in--nutmeg or allspice would work well--the drink has a full-bodied texture and unique flavor from the masa harina combining with the other flavorings.
½ cup masa harina
5 cups milk
2 cones piloncillo (Mexican-style raw sugar)
½ teaspoon anise seed, ground
½ teaspoon powdered clove
1 teaspoon vanilla extract
1 disk Mexican chocolate, chopped
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1. In a large heavy-bottomed pan with just enough water to keep the sugar from scorching, melt the piloncillo over a low flame.
2. Put the masa harina in a bowl and whisk in the milk, little by little. Add the milk mixture and the spices to the melted piloncillo and bring to boil.
3. Keeping the mixture at a simmer, add the chocolate and stir constantly for about five minutes. Stir in the vanilla and serve in mugs.