Champurrado
Directions
- 1Rough chop 6.5 oz of Mexican chocolate.
- 2In a saucepan, combine 4 cups of water, 6 oz of piloncillo, 2 cinnamon sticks and 2 tsp of vanilla.
- 3Heat at medium-high until it boils (10 min).
- 4In a bowl, mix 0.75 cup of cornflour, 3 tbsp of cocoa powder and 2 cups of water.
- 5Whisk until smooth.
- 6Reduce heat to low and add the chocolate to the saucepan.
- 7Stir gently.
- 8Simmer for 5 more minutes.
- 9Strain the chocolate mixture into the bowl with the cornflour mixture.
- 10Cook, stirring often, until thickened.
- 11Add a pinch of salt and 0.5 cup of cream.
- 12Serve and top with whipped cream and grated cinnamon.
Ingredients
- 6.5 oz Mexican chocolate
- 4 cups water
- 6 oz piloncillo
- 2 cinnamon sticks
- 2 tsp vanilla
- 0.75 cup cornflour
- 3 tbsp cocoa powder
- 2 cups water
- 1 pinch salt
- 0.5 cup cream
Equipment
knifecutting boardsaucepanwhiskstrainermug
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