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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.


Added By: http://eatnvegn.blogspot.com/2008/10/champurrado.h