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BJ Brinker’s Home Cooking: Champurrado (Mexican Hot Chocolate)

BJ Brinker's Home Cooking: Champurrado (Mexican Hot Chocolate)


A delicious thick Mexican Hot Chocolate.  Great for dipping cookies into.  

CHAMPURRADO

(serves 6)

Ingredients:

*2 cups water

*3 cinnamon sticks

*1 star anise

*1/2 cup masa (corn flour)

*4 cups whole milk

*1 Mexican chocolate disk (Abuelita)

*1/2 cup brown sugar

Directions:

~In a large saucepan, combine water, cinnamon stick and star anise.

~Bring to a boil.

~Remove for heat, cover with lid and allow to steep for 30-40 minutes.

~Remove cinnamon sticks and star anise.

~Return to low heat and slowly whisk in masa.

~Turn heat up to medium heat and add milk, chocolate disk, and brown sugar.

~Add cinnamon sticks back to mixture.

~Stir until well mixed and mixture comes to a slow boil.

~Simmer over low heat for 10-15 minutes, stirring often.

~Remove cinnamon sticks and serve.

~Top with whipped cream and a dash of cinnamon if desired. 



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