Early November can be gloomy at the best of times and these aren’t especially the best of times. So here’s a comforting recipe for Champurrado, a thick, warming Mexican hot chocolate. The thickening agent is masa harina, the corn flour traditionally used for making tortillas, giving the drink an unusual corn flavour.
The masa marina and the Mexican chocolate are both available from us at Caoba.
Ingredients for 3 mugs of Champurrado:
3 cups (710ml) water or milk or mix of the two
1/2 tablet Mexican chocolate, broken into pieces
1/2 cup (32gm) masa harina
brown sugar to taste
cinnamon sticks (optional)
dried chile flakes (optional)
Heat the liquids in a saucepan over a medium heat until lukewarm. Add the chocolate pieces and whisk until dissolved.
Add sugar and if you fancy it a tiny pinch of dried chile flakes. Increase the heat under the pan to high, continue whisking briskly while slowly adding in the masa marina.
Keep whisking to prevent lumps forming.
Once the mixture has thickened (about 8-10 minutes) remove from the heat and pour into your favourite mug. Ours are these hand painted stoneware mugs.
Pop the chocolate disc into a plastic bag and beat with a rolling pin to break it up.
You can use any type of milk, or non-diary variant, or just water depending on the level of richness you want to achieve. Some recipes also flavour with a little star anise and/or salt. I added the chile flakes because I am addicted, but I don’t think it’s traditional.