THICK HOT CHOCOLATE: CHAMPURRADO
Steps:
- In a small mixing bowl combine the masa harina with 1/2 cup of water mixing by hand to form a paste. In medium saucepan add the paste and the remaining 3 cups of water. Bring to boil stirring constantly. Cook slowly for 20 minutes, the mixture will thicken. While this mixture is simmering, in another saucepan add the milk and bring to a boil. Add the chocolate and cook for about 10 minutes until the chocolate has completely dissolved. Pour the chocolate into the masa harina mixture stirring until well incorporated. With a milinillo or an eggbeater, whisk until a foam forms on top, about 3 minutes. Serve in a large bowl spooning some of the foam on top.
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Emma Olomu
[email protected]5 stars! This champurrado is delicious. It's the perfect balance of sweet and spicy.
Mortisthepro
[email protected]This champurrado is amazing! It's so rich and flavorful. I love the combination of chocolate, cinnamon, and spices. It's the perfect drink for a cold winter day.
Brandon Dwyre
[email protected]This was my first time making champurrado and it turned out great! It was so easy to follow the recipe and the results were delicious. I will definitely be making this again.
Jay Montenegro
[email protected]I was a bit skeptical about the chocolate chips, but they actually worked really well in this champurrado. They added a nice sweetness and texture.
Robert Smyth
[email protected]I've made champurrado before, but this recipe is by far the best. The masa harina gives it a smooth, velvety texture and the spices are perfectly balanced. I will definitely be making this again!
Barrie Thanu
[email protected]This champurrado was a hit with my family! The addition of chocolate chips and cinnamon gave it a rich, decadent flavor that everyone loved. It was also really easy to make, which is always a plus.