Description
Four small cups of thick masa-harina and Mexican-chocolate champurrado.
Ingredients
Scale
- 2 1/2 cups Whole milk
- 1 1/4 cups Water, warm
- 1/3 cup Masa harina
- 3 ounces Mexican chocolate, chopped
- 2 ounces Piloncillo, finely chopped
- 1 stick Whole cinnamon stick
- 1 teaspoon Vanilla extract
- 1/8 teaspoon Fine salt
Instructions
- Warm 2 1/2 cups whole milk in a heavy saucepan over medium-low heat with 3 oz chopped Mexican chocolate, 2 oz finely chopped piloncillo and one cinnamon stick. Stir until chocolate and piloncillo dissolve without scorching the milk.
- Whisk 1/3 cup masa harina with 1 1/4 cups warm water in a separate bowl until completely smooth. Pour slowly into the chocolate milk while whisking constantly.
- Bring to a gentle simmer and cook approximately 15–20 minutes over low heat, whisking often and scraping the pan bottom, until the drink thickens enough to coat a spoon without raw masa taste. Stir in 1 tsp vanilla and 1/8 tsp salt.
- Remove the cinnamon stick, straining if it has broken, and divide among four heatproof small cups. Record actual viscosity, sweetness, chocolate brand, masa brand and finished volume in a kitchen trial.
Notes
Recipe-development draft; not kitchen-tested. Timing and yield are estimates. Nutrition has not been calculated.
Untested estimate: about five minutes dissolving chocolate and 15–20 minutes gentle masa simmer; evaporation changes four-cup yield.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Drinks
Nutrition
- Serving Size: Approximately 7–8 ounces, pending measured finished volume