Champurrado (Mexican Hot Chocolate And Corn Drink) Recipe
- 1/2 cup
- 3 cups water, plus more as needed (see note)
- 1 cup milk
- 3 1/2 ounces dark chocolate, broken into pieces
- 3 tablespoons dark brown sugar
- 1 cinnamon stick or 1/4 teaspoon ground cinnamon
- Kosher salt
- In a large saucepan, add masa and set over medium heat. Immediately add water in a slow, thin stream while whisking constantly to avoid lumps. Bring to a simmer and whisk in milk, chocolate, brown sugar, and a generous pinch of salt until chocolate is melted, about 1 minute. Add cinnamon.
- Return to a simmer and lower heat to low. Continue to simmer gently, whisking constantly, for 5 minutes. Discard cinnamon stick, if using. Thin with additional water, as needed, to create a thick-yet-drinkable hot beverage (the exact consistency is a matter of personal taste, see note), reheating as necessary. Taste, adding more sugar or salt if desired. Froth with a whisk or immersion blender, then ladle into mugs, and serve.
water, milk, chocolate, dark brown sugar, cinnamon, kosher salt
Taken from www.seriouseats.com/recipes/2015/02/champurrado-mexican-hot-chocolate-corn-drink-recipe.html (may not work)