MEXICAN CHAMPURRADO

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Mexican Champurrado image

Categories     Chocolate

Number Of Ingredients 8

.5 cup fresh masa (corn dough) OR
.5 cup masa flour (masa harina) mixed with .25 cup hot water to blend
2.25 cups milk
1.5 cups water
1 piece Mexican chocolate disk (like Abuelita)
3 tablespoons piloncillo, chopped OR
.33 cup brown sugar mixed with 2 t. molasses
.25 teaspoon aniseed, crushed (optional)

Steps:

  • Place the water and the masa into the jar of a blender and blend until smooth. Transfer to a medium sized saucepan.
  • Add the milk, chocolate, piloncillo (or sugar, molasses combination) and the aniseed if you wish to use them. Bring the mixture to a simmer, whisking with a molinillo or whisk until the chocolate and sugar is melted and well-blended.
  • Strain the mixture through a medium sieve (optional) and serve hot, in mugs.

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