Champurrado

Name: Champurrado
Ingredients: 1/2 cup fresh masa, or 1/2 cup masa harina mixed with 1/3 cup hot water; 1 1/2 cups water; 1 (3-inch) piece canela; 3 cups whole milk; 3 ounces Chocolate Tablets (page 26); 2 ounces chopped piloncillo, or 1/3 cup raw sugar and 2 teaspoons molasses

6 ingredients

6 steps

Ingredients

1/2 cup fresh masa, or 1/2 cup masa harina mixed with 1/3 cup hot water
1 1/2 cups water
1 (3-inch) piece canela
3 cups whole milk
3 ounces Chocolate Tablets (page 26)
2 ounces chopped piloncillo, or 1/3 cup raw sugar and 2 teaspoons molasses

Directions

1

Combine the fresh masa with the 1 1/2 cups water and the canela in a medium pot and cook over medium heat, stirring with a whisk, until it begins to bubble.
2

Add the milk, chocolate, and piloncillo.
3

Bring the mixture to a simmer, stirring until everything is melted and blended together.
4

Discard the canela.
5

Serve as is or strain it if desired (the slightly grainy texture is more authentic, however, and I actually quite like it).
6

Pozol is another wonderful beverage that has been around since pre-Hispanic times; it is made with toasted corn and water, left to ferment in some regions, and then served ice cold.