Sunday, February 6, 2011

How To Make Champurrado (Mexican Chocolate)

The origin of the word Champurrado is from a Mexican edition of a hot choco cream store. The original champurrado is sweet, it's not spicy. It's thicker compared to the common hot choco because of the masa flour. It's customary to have a champurrado during breakfast or on Christmas mornings. You can drink it with Dia De Los Muertos or tamales. It's good to have it on cold days and on celebration of special days. Old folks and youngsters love it. You can enjoy it with some ground cinnamon, mini marshmallows, chocolate shavings or put some whip on it.

vanilla bean (cut into lengthwise)                                           one
molinillo   (whisk)
masa harina (flour)                                                                  1/2 cup
piloncillo (chopped) (Mexican Sugar Cones)                         1/4 cup
water                                                                                       three cups
canela (Mexican Cinnamon Stick)                                          one
mexican chocolate (Ibarra brand or Nestles Abuelita)            two disks
milk                                                                                         two cups

cooking pot

1. You should purchase the ingredients in advance for sometimes it is difficult to find some of the ingredients. The Mexican ingredients and masa flour can be bought in a Hispanic store or Hispanic area inside the mall. If you can't find the items, there are substitutes for it. Listed below are the recommended substitutes.
vanilla bean (one) - vanilla extract  (two teaspoons)
canela (Mexican Cinnamon Stick) (one) - ground cinnamon (1/3 teaspoon)
chopped piloncillo (Mexican Sugar Cones) (1/4 cup) - dark brown sugar (1/4 cup)

2. Stir water (two cups) and the flour (masa harina) in a mixing bowl. Stir it for few minutes to avoid building of lumps. It is not good if there are lumps for the mixture will be of rough texture.

3. Put some milk in a cup of water. In a cooking pot, put the vanilla been seeds, Mexican Sugar Cone (Piloncillo) and Mexican Cinnamon Stick (Canela) and set it to boil. Ensure that the milk will not be burn.

4. When the mixture boils, add on the mixture of masa and mix it continuously and wait until it boils again. Lower the heat and cook for about ten minutes. Stir it occasionally so as to thicken the mixture.

5. Cut or slice the chocolate disks into chunks so it is easier to dissolve it.

6. Put on the cut chocolate pieces into the mixture and mix it thoroughly so as to dissolve the chocolate chunks. The chocolate will give a great taste to the champurrado.

7. Set the heat to low and cook the mixture for about five minutes and stir it constantly. You'll know it's done when froth builds up on top.

8. Your champurrado is now ready to serve. You can top it with cinnamon, mini marshmallows, chocolate, milk or whipped some cream on it. Enjoy it with doughnuts, sweet breads or tamales.


If you reheat the mixture, take out the cinnamon stick and put each cup of it on top of the stove for it needs to be stirred.

You should stir it constantly to avoid the champurrado from being burnt.


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