With a nippy chill in the air this is a perfect time to indulge in a cup of hot Champurrado. A traditional Mexican hot chocolate drink flavored with cinnamon and with a slight pudding-like texture from Masa Harina, the flour used for making corn tortillas. The inspiration comes from the cookbook “Mexico” by Margarita Carrillo Arronte, whom was privileged to meet at a cooking demonstration 2015. It is the bible of Mexican cooking and with over six hundred authentic recipes, most likely the only Mexican cookbook I will ever need.
The texture of this drink reminds me of Turkish Salep, a deliciously rich comforting milk based drink that is sure to warm you from head to toe.
If you can get Mexican chocolate and piloncillo (hard dark brown sugar in the shape of a cone) then I’m sure this hot chocolate will taste more authentic. Also, the recipes uses water for the base where as I used some milk… use all water if you wish. Again like most of these recipes, sweetness, consistency and use of milk is subject to personal taste. A little sprinkle of a mild french chili “Piment D’Espelette” was stirred in at the end as I had some in the cupboard. Again, this is optional but chili and chocolate do taste good together. Chamourado is rich, thick and a heavier version of my real hot chocolate recipe. Just another excuse to indulge in a little chocolate.
25g masa harina
250ml low-fat milk
1/2 cinnamon stick
2 tablespoons soft brown sugar
100g dark chocolate, finely chopped
1/4 teaspoon vanilla extract, (optional)
Piment D’Espelette or use mild chili flakes, (optional)
How to make:
In a medium saucepan add the masa harina, water, milk and sugar. Whisk together until smooth. Add the cinnamon stick.
Place saucepan over medium heat and continue stirring until the mixture comes to a gentle simmer and has thickened. Add the chocolate and stir until melted and smooth. Re-heat if necessary but do not boil.
Pour into serving cups, sprinkle over a little chili and serve immediately.
Note: Use cinnamon sticks as stirrers if you wish.