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Modifying Recipe "Champurrado"
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Ingredients:
1/2 cup corn masa flour (masa harina) 1/2 cup warm water 2 cups milk 11/2 cups or more water 3 oz. Mexican chocolate 2 or 3 Tbsp. piloncillo (Mexican unrefined brown sugar) or dark brown sugar 1 tsp. Mexican vanilla 1 tsp. anise seeds, crushed, or 1 Tbsp. fresh yerbanís, optional (in season now) 1/4 tsp. cinnamon 1 stick canela (cinnamon) 1/2 tsp. crushed dried red pepper or chile de arból or cayenne Pinch salt
Directions:
In a medium saucepan, mix together masa harina and 1/2 cup warm water and blend until smooth. Add remaining ingredients; simmer on low heat, stirring continually until chocolate and piloncillo are melted and mixture has thickened (add more water if needed). Whisk with a wooden molinillo or eggbeater until frothy. Pour immediately into small mugs and sprinkle with cinnamon. Serves: 4 to 6. I prepared a ¼ portion of this recipe, omitting the anise seeds (ick) and using several more tablespoons of brown sugar, because as much as I love dark chocolate it’s got to be just a little sweet. The warm Champurrado is thick from the corn flour and chocolate, and I couldn’t manage more than a couple of sips. How they eat a hunk of sweet bread with it I’ll never know. Oh, wait. I think I read somewhere that you can make it into an adult beverage by adding a shot of whiskey, so maybe that’s how! HOWEVER!... As any good foodie would do, after it was cold and before I put it away, I gave it another taste test. I tasted what was one of the best chocolate puddings I’ve ever had. It wasn’t creamy like a tofu pudding, but more like what I imagine the chocolaty oatmeal concoctions so many of you are enjoying. The masa flavor was unique and even though I was already stuffed, I wanted more. I probably won’t ever make it as a hot drink again, but it so quick and easy to make I will definitely make it as a pudding again. So do give it a try if you have an intense chocolate craving and want to try something different. http://eatnvegn.blogspot.com/2008/10/champurrado.html
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