CHAMPURRADO (MEXICAN HOT CHOCOLATE)

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Champurrado (Mexican Hot Chocolate) image

This recipe is from the Nestle Very Best Baking. Champurrado is a tradition in my part of the world on Christmas morning with tamales and sweet bread.

Provided by PaulaG

Categories     Beverages

Time 30m

Yield 12 serving(s)

Number Of Ingredients 6

12 cups water, divided
3 cinnamon sticks
1 1/2 cups masa harina flour
1 1/2 cups brown sugar, packed or 2 (6 ounce) piloncillo cones
1 ounce unsweetened baking chocolate
2 teaspoons vanilla

Steps:

  • In a large saucepan, combine 8 cups of the water and cinnamon; bring to a boil.
  • Place the remaining water and masa harina in a blender; cover and blend until smooth.
  • Pour the mixture through a fine mesh sieve into the cinnamon-water mixture.
  • Bring to a boil, reduce heat to low; cook, stirring constantly with wire whisk for 6 to 7 minutes or until thickened.
  • Stir in sugar, chocolate and vanilla extract.
  • Cook, stirring frequently, for 4 to 5 minutes or until chocolate is melted and flavors well blended.

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