Champurrado (Mexican Hot Chocolate)

Serves 6

Source: Cindy Cartmill Mexico

This is the Mexican version of Hot Chocolate. A great warm-up in the winter. The cinnamon adds a bit of spice and the masa makes it nice and thick.

Water

4

oz

Masa

115

grams

2

oz

piloncillo (raw sugar)

55

grams

1

stick

cinnamon (4-in )

10

cm

5

oz

semisweet (cooking) chocolate, chopped

155

grams

Stir the masa in 4 cups [1 liter] water.

Let stand for 15 minutes, then strain the water and place it in a saucepan with another 4 cups [1 liter] water, the piloncillo and cinnamon stick.

Cook over medium heat, stirring constantly, for 10 minutes.

Add the chocolate and stir for another 15 minutes or until the chocolate melts. Serve hot.

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