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A thick, warm, chocolate-based drink from Mexico that’s unlike any hot chocolate you’ve ever tasted. Grab your molinillos, it’s champurrado time! FULL RECIPE BELOW.
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Video: High Beam – http://www.hitthehighbeam.com
Music: Balde Gonzalez – “No Me Nieges Amor” courtesy of Arhoolie Records
CHAMPURRADO RECIPE:
INGREDIENTS:
– 2 Cinnamon Sticks
– 1 Whole Star Anise
– 1/4 Cup Masa Harnia
– 2 Cups Milk
– Piloncilio, 3 oz finely chopped
– Ibarra Chocolate, 1/2 disk.
DIRECTIONS:
– Bring 3 cups of water to a boil and add cinnamon and star anise.
– Remove from heat and let water steep for 10 minutes.
– Remove cinnamon and star anise from pot and return to low heat.
– Slowly add the masa, 1/3 at a time, until completely dissolved.
– Add piloncilio, Ibarra chocolate, and milk, mixing until dissolved.
– Use a whisk or mlinollo to froth the drink before serving.
– Serve hot and enjoy!