Is there anything better than a delicious cup of hot chocolate when it's cold ouside? Yes! When instead of a cup of "ordinary" hot cocoa they serve you is a champurrado____, Mexican hot chocolate that is very thick because it's made with corn flour (masa harina), flavored with spices including cinnamon and star anise, and, to make it even richer, sweetened with piloncillo.
Champurrado is especially appreciated during las posadas, the nine days before the celebration of Christmas. And since today is National Cocoa Day, I thought it would be good idea to share this wonderful recipe. I found it in one of my favorite cooking blogs: Muy Bueno by Yvette Márquez-Sharpnack, who along with her mother and sister co-authored the extraordinary book of the same name.
Read more ¿Qué más? How to make the creamiest, most delicious eggnog ever (EXCLUSIVE VIDEO)
Champurrado (Mexican hot chocolate)
Makes 6 (4-ounce) servings
Ingredients
3 cups of water
2 cinnamon sticks
1 anise star
1/4 cup masa harina
2 cups milk
1/2 disk Mexican chocolate, chopped (Abuelita or Ibarra)
3 ounces piloncillo, chopped or 1/2 cup packed brown sugar
For complete directions on how to make the best champurrado ever, visit Yvette's cooking blog Muy Bueno
Image via Muy Bueno
