Champurrado: Mexican Hot Chocolate
by: Suellen Pineda
Spring is almost here! But, wait, it’s still a bit cold out there. Well, chilly temperature is the perfect excuse to indulge in a rich cup of traditional Mexican hot chocolate. The main difference in champurrado from a traditional hot chocolate is the addition of cinnamon, vanilla and masa mixture that results in an aromatic, thicker, yet, delicious hot beverage.
For an authentic champurrado, use Mexican chocolate such as the ‘abuelita’ brand, which is very popular in Mexico and highly available in U.S Latino grocery stores! Also, cooking the drink in a clay pot brings out the flavor even further. For a lighter version of the original recipe, you can substitute your favorite calorie-free sweetener for sugar, ‘panela’ or ‘piloncillo’ and use water in place of milk (although the flavor is not as rich). I recommend using skim milk for a happy medium between calories and flavor.
Here are the ingredients:
6 cups of skim milk (substitute with soy milk if lactose intolerant)
1 disc of ‘abuelita’ chocolate
2 cinnamon sticks
½ cup of ‘MASECA’ corn flour
½ tsp vanilla extract
Sugar to taste (optional, since sweetness in chocolate may be enough)
In a pot, bring 4 cups of milk, chocolate disc and cinnamon stick to a simmer.
While milk is heating, combine 2 remaining cups of milk with the corn flour and blend until well combined.
Pass the milk and flour mixture through a sieve to get rid of any lumps.
Combine all ingredients in the pot and cook until mixture thickens.
Remove from heat.
Take out cinnamon sticks and add vanilla extract.