From Rediscovering Hot Chocolate
- Yield: 4 cups 1x
A traditional Mexican and Central American atole (a masa-based hot drink), champurrado is a thick hot chocolate typically served in the morning with churros or as an afternoon snack. It’s very popular during the holiday season when it is served alongside tamales.
- 1/2 cup Primavera organic fresh masa*
- 3 cups whole Clover Stornetta milk
- 1 3/4 cups water
- 3 tablespoons cocoa powder
- 2 tablespoons piloncillo**, chopped
- 1/2 teaspoon cinnamon
- Optional: ancho chile powder, vanilla, or ground anise
*Available at the Berkeley Farmers’ Market
**Piloncillo, available in the produce section of Latin American groceries like Mi Tierra, is an unrefined sugar used in Mexican cooking. You can substitute 1/3 cup of brown sugar plus 2 teaspoons of molasses.
Dissolve masa in ¼ cup boiling water to blend. Add milk, mix well and strain.
Boil 1½ cups water with piloncillo, cinnamon, and chocolate (and optional spices, if you’re using them) until dissolved. Add milk to hot mix; turn flame to low and stir constantly, approximately 20 minutes, until mixture thickens.
- Category: Beverage
Keywords: Hot Chocolate, atole, a masa-based hot drink, Mexican, South American