Try this sweet and nutritious Mexican beverage: Champurrado! With its combination of chocolate and cinnamon, it is a delicious way to warm you up on a cold day.
- 12 cups water, divided
- 3 cinnamon sticks
- 1 1/2 cups masa harina (Mexican corn masa mix)
- 1 1/2 cups packed brown sugar or 2 large (6 ounces each) piloncillo cones (Mexican brown sugar)
- 1 to 4 oz. NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Baking Bar, broken into pieces
- 2 teaspoons vanilla extract
COMBINE 8 cups water and cinnamon in large saucepan. Bring to a boil.
PLACE remaining water and flour in blender; cover. Blend until smooth. Pour mixture through fine mesh sieve into cinnamon-water mixture. Bring to a boil. Reduce heat to low; cook, stirring constantly with wire whisk, for 6 to 7 minutes or until mixture is thickened.
STIR in sugar, chocolate and vanilla extract. Cook, stirring frequently, for 4 to 5 minutes or until chocolate is melted and flavors are blended. Remove cinnamon sticks. Pour into mugs.
Review This Recipe
OK I admit it, I like hot chocolate beverages all year round. This recipe was one I HAD to try. The brown sugar and cinnamon were a really unique flavor addition. But, I was most intrigued about having to use the sieve! The corn flour did thicken it up, but it was so good. . . like nothing I had ever tried before. Next time, instead of adding whipped cream on top, I will try a small scoop of vanilla ice cream.
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