Champurrado Mexican Chocolate Beverage Recipes

Steps:

• Bring water, cinnamon stick, clove, and star anise to a boil in a saucepan; remove from heat and allow spices to steep until water is fragrant, about 10 minutes. Strain.
• Heat milk, chocolate, and pinole in another saucepan over medium heat, whisking until chocolate is dissolved and liquid is thickened, about 10 minutes. Remove from heat and add piloncillo; let rest until sugar is dissolved, about 5 minutes more. Pour cinnamon water into chocolate mixture and stir to combine.

Steps:

• NOTE: If Mexican chocolate is unavailable, you can substitute by mixing 4 ounces of dark bitter chocolate (minimum 70% cocoa solids) with 1/4 cup ground almonds, 1/4 cup sugar and 2 teaspoons ground cinnamon. Process in food processor to fine powder.
• Grind the chocolate to a fine powder. I use a cheese grater to grate the chocolate first then whirl the chocolate in a clean coffee mill.
• Put the milk and water in a heavy saucepan, heat on medium, and gradually stir in the masa harina until a smooth paste is formed. Use a molinollo or a wire whisk for frothing the liquid.
• Place the saucepan over medium heat and bring the mixture to an almost boil, stirring constantly untl the frothy drink thickens.
• Stir in the powdered chocolate, then add the sugar. Serve immediately. Garnish with a cinnamon stick if desired.

Steps:

• In a large saucepan, combine 8 cups of the water and cinnamon; bring to a boil.
• Place the remaining water and masa harina in a blender; cover and blend until smooth.
• Pour the mixture through a fine mesh sieve into the cinnamon-water mixture.
• Bring to a boil, reduce heat to low; cook, stirring constantly with wire whisk for 6 to 7 minutes or until thickened.
• Stir in sugar, chocolate and vanilla extract.
• Cook, stirring frequently, for 4 to 5 minutes or until chocolate is melted and flavors well blended.