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.
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Champurrado
Serves
6
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
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.
