Description
This Champurrado - Thick Mexican Hot Chocolate recipe includes ground masa and real chocolate to make a very Mexican hot chocolate known locally as Champurrado.
Ingredients
750 milliliters / 3 cups water
2 cinnamon sticks
1 star anise
28 grams / 1/4 cup ground masa
500 milliliters / 2 cups milk
50 grams / 1.7 ounces dark chocolate
100 grams / 1/2 cup light brown sugar
Instructions
- Place the water, cinnamon sticks and anise star in a large saucepan on high heat and bring to the boil.
- Remove from the heat and allow to sit for 1 hour to infuse.
- Remove the cinnamon sticks and anise star and return to the heat on low. Whisk in the ground masa until smooth.
- Whisk in the remaining ingredients until smooth and increase the heat, simmering until the chocolate has melted and sugar has dissolved.
- Remove from the heat and pour into your serving cups.
- Serve immediately.
Notes
Keeping your Champurrado: If you cannot consume all the champurrado on the day it's made, pour into a container and keep in the fridge. This will keep for 4 days and tastes just as great reheated.
Recipe adapted from Muy Bueno Cookbook
Nutrition
- Calories: 157 calories per serve
Keywords: chocolate, drink, winter