Beverages > Mexico > Champurrado >
Champurrado
Mexican Hot Chocolate
2 C warm water
2 C milk
1/4 C Masa Harina (sub with 1/3 C nixtamal)
1 disc Mexican chocolate, chopped
3 piloncillo cones (brown sugar cones), chopped
1 pinch ground anise (optional)
In a large cooking pot, whisk Masa Harina into warm water until combined. Add milk, chocolate, piloncillo and anise. Bring to a simmer and whisk with a molinillo (wooden whisk, or use a stainless steel whisk) until chocolate is melted and sugar is dissolved. Serve in mugs.
Note: A Molinillo is a special wooden turned whisk mainly used for the preparation of hot chocolate (see picture below).
Similar recipes:
Chocolate a la Espanola (Spanish Hot Chocolate)
Cocoa Mix (homemade)
Heibe Schokolade (Swiss Brandied Hot Chocolate)
*Champurrado image (C) Tom White (2007). Used under the Creative Commons Attribution 2.5 Generic license, a freely licensed media file repository.
*Molinillos-Whisks image (C) Y! Musica (2008). Used under the Creative Commons Attribution 2.0 Generic license, a freely licensed media file repository.
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