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Hot Chocolate

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Source: The Mexican Gourmet

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Active Time:  35 Minutes
Total Time:  35 Minutes
Yield:  Makes 16 small cups

Champurrado, which has been popular since Aztec times, is a hot drink made with tortilla masa, water, and chocolate. The sugar and cinnamon are later additions, the spice having been introduced from Ceylon by the Spanish. Oaxacan chocolate, which is pressed with sugar, ground almonds, and cinnamon, is usually used, but you can obtain a similar flavor simply by adding a little ground almond to semisweet or bittersweet chocolate. Champurrado is traditionally served in little olliitas de barro, or glazed clay cups. It can be made ahead of time and reheated, and will keep for up to 3 days in the refrigerator. This recipe comes from Carmen Ramirez Degollago.

RECIPE INGREDIENTS

9 cups water

1/2 cup sugar

2 tablespoons cinnamon

9 oz oaxaca chocolate, or semisweet chocolate, or bittersweet (dark) chocolate

7 oz prepared corn tortilla masa

DIRECTIONS

Place 2 cups of water in a blender and puree with all of the remaining ingredients until smooth.

Pour mixture into glazed clay pot or medium saucepan with the remaining water. Cook over low heat, stirring constantly with a molinillo or wired whisk until thickened, about 30 minutes.

Serve immdiately or, if preparing in advance, allow to cool, then refrigerate.

Serving Size = 1/2 cup

Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008

Nutrition Facts per Serving
Yield: Makes 16 small cups

Calories:

Sodium:

2mg

Fiber:

Carbohydrates, Total:

21g

Protein:

% Cal. from Fat:

29%

Fat. Total:

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