Champurrado (Mexican Chocolate Beverage)

1. 1

   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.

2. 2

   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.

3. 3

   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.

4. 4

   Place the saucepan over medium heat and bring the mixture to an almost boil, stirring constantly untl the frothy drink thickens.

5. 5

   Stir in the powdered chocolate, then add the sugar. Serve immediately. Garnish with a cinnamon stick if desired.

No additional tips available.