Mexican Champurrado

Mexican Champurrado is a special hot chocolate thickened with masa and flavored with piloncillo and aniseed.

Yield: 4-5 Servings
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1/2 cup fresh masa (corn dough) or 1/2 cup masa flour (masa harina) mixed with a 1/4 cup hot water to blend
2 1/4 cups milk
1 1/2 cups water
1 disk Mexican chocolate
3 tablespoons piloncillo, chopped or 1/3 cup brown sugar plus 2 teaspoons molasses
1/4 teaspoon crushed aniseed (optional)


Place the water and the masa into the jar of a blender and blend until smooth. Transfer to a medium sized saucepan.

Add the milk, chocolate, piloncillo (or sugar, molasses combination) and the aniseed if you wish to use them. Bring the mixture to a simmer, whisking with a molinillo or whisk until the chocolate and sugar is melted and well-blended. Strain the mixture through a medium sieve (optional) and serve hot, in mugs.

Posted: 8/12/2009 11:31:07 AM

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Dictionary Terms

A warm almost porridge-like drink made thick with masa. The chocolate version .

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