Champurrado by Karla Zazueta
- Serves
- Makes 6 cups
- Difficulty
- Easy
Champurrado is hot chocolate thickened with a little masa harina. Not only does it give a satisfying flavour to the chocolate but thickens it ever so slightly making it perfect to dip sweet bread into.
Additional details
- 50g Cool Chile Oaxacan Hot Chocolate
- 500ml water
- 500ml full fat milk or almond milk
- 90g dark muscovado sugar
- 1 cinnamon quill
- 80g Cool Chile White Masa Harina
- 150ml warm water
Additional details
In a medium-size saucepan pour 500ml water, cinnamon and muscovado sugar. Bring this to a boil and lower the heat and simmer for 5 minutes, mixing from time to time. Then add the chocolate and using a mini whisk, mix well until the chocolate dissolves.
In another bowl mix the masa harina with the warm water, making sure there are no lumps. Reserve this mixture to add to the hot chocolate.
Three minutes after adding the chocolate, add the milk. Continue mixing, until the mixture starts boiling again. Then add the dissolved masa harina and mix continuously to avoid the formation of lumps.
Cook the champurrado for 5 minutes to cook the masa harina. Champurrado should have a silky, runny texture.
Enjoy with a delicious tamal or pan dulce.
Highlighted Ingredients
-
Oaxaca Hot Chocolate - Cinnamon & Almonds - 150g
£9.20
-
White Masa Harina for Tortillas 500g
£4.30