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. Continue reading “Mexican Hot Chocolate | Champurrado”
What to make for the Death by Chocolate Blog Hop, hosted by The Hungry Australian.
Thinking… a decadent chocolate cake or some fudgy brownies, what about chocolate pots, or maybe a rich chocolate mousse. The list is endless when chocolate is the subject and in the end, decided on “Real Hot Chocolate”… a fix of liquid chocolate in a mug. Good quality chocolate and cocoa percentage is the defining factor for flavour and intensity and it’s all a matter of taste.
Real Hot Chocolate with a Hint of Cinnamon
- 200g good quality dark chocolate (around 50% to 60% cocoa solids)
- 600ml whole fresh milk
- 2 tablespoons powdered milk
- 4 cinnamon sticks
How to make:
With a sharp knife chop the chocolate into small pieces and place into a heat-proof bowl.
Pour the milk into a heavy-based saucepan and with a whisk blend in the powdered milk. Place the saucepan on medium heat and bring the milk to a boil. Remove the saucepan from the heat and pour the boiling milk over the chopped chocolate. Use the whisk to stir continuously until the milk and chocolate combine completely.
Pour the hot chocolate into cups or small mugs and serve with a cinnamon stick. Using cinnamon sticks to stir the hot chocolate with will impart a slight cinnamon taste.
The Cocoa Bean Pod… the beginning of all our chocolate addictions.
Try different types of chocolate, milk, dark, or even white. Chocolate with chilli or flavoured with orange could also be used. Using chocolate with 70% to 90% cocoa solids will need sweetening with sugar, unless you enjoy the taste of bitter chocolate.