Champurrado

It may be technically Springtime already, but it’s still perfectly acceptable to enjoy a nice warm cup of hot chocolate. In fact its raining like crazy outside as I type this… and rich hot chocolate is really all I can think of.

So what’s better than hot chocolate?… Mexican Hot Chocolate! And what’s the most authentic version of Mexican Hot Chocolate?… Let me introduce you to Champurrado!

Champurrando recipes date all the way back to ancient Mexican with the Aztecs and Mayan civilizations. It is chocolate- based Atole- which is warm beverage made with either corn flour, masa de maize, or masa harina.

It’s truly authentic and is so enriching and filling because it contains corn flour. The flour is completely blended in and you are left with more chocolate flavor than any corn flavor whatsoever. It will warm your belly on in a chilly frigid winter snowstorm or windy and rainy spring day.

I made this for the first time this winter and it quickly became a staple in my house. I realize there are many variations of it, and one day I will learn from the best… our family in Mexico!

There are 2 rival brands of Mexican Hot Chocolate. The most popular being Abuelita The other, and what I believe to be the MOST DELICIOUS is Ibarra.

Not required, but certainly recommended is accompanying your hot chocolate with the most beautiful of Mexican breads… the Concha Bread.

Champurrado

(serves 4)

Ingredients

2 Mexican Hot Chocolate Tablets- Abuelita or Ibarra

Whole Milk- or any milk of your choice

Water

Corn Flour

A Whisk

A medium pot

Piloncillo or Brown Sugar (optional)

Orange Zest or Vanilla Extract (optional)

Directions

1. In a medium pot heat 1 cup of Water on the stove. Add 1/4 cup of Corn Flour. Whisk until blended and no lumps.

2. Add 3 cups of Milk. Drop in 2 Chocolate Tablets. Add a Cinnamon stick.

3. If you want a sweeter hot chocolate, add some Piloncillo or some brown sugar

4. Whisk occasionally until the chocolate tablets have melted.

5. Add additional flavors if you like such as orange zest or vanilla.

6. If you want to make the hot chocolate extra frothy and creamy, carefully pour into a blender, or use an electric whisk.

7. Let cool for a couple minutes, pour into a mug or a ceramic jar and enjoy the best hot chocolate, you’ve ever had!

   Serve with Concha Mexican Bread or Pastries

   Sometimes I use less milk to have a thicker more chocolatey taste!

   BUON PROVECHO!