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.
cup masa harina
5 cups milk
2 cones piloncillo (Mexican-style raw sugar)
½ teaspoon anise seed, ground
teaspoon powdered clove
1 teaspoon vanilla extract
disk Mexican chocolate, chopped
In a large heavy-bottomed pan with just enough water to keep the sugar from
scorching, melt the piloncillo over a low flame.
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
Keeping the mixture at a simmer, add the chocolate and stir constantly for
about five minutes. Stir in the vanilla and serve in mugs.