This recipe is kind of a continuation of our last conversation about traditional Mexican holiday dishes. Corn dough, or masa harina, is used this time of year to make tamales, of course, but it also make a wonderful and interesting drink called champurrado which is a special hot chocolate thickened with masa and flavored with piloncillo (Mexican brown sugar cones) and aniseeds. I have had it many times, but had never made it, so I went to my friend Dora for advice and an authentic recipe. Dora is a consultant specializing in interpreting and translating 18th- and 19th-century Spanish manuscripts and knows practically everything about the traditions and cuisine of Mexico. Here is her recipe she even told me how to pronounce it correctly - [chahm-poo-rah-doh] -
Serves: 4 5
I N G R E D I E N T S
1/2 cup fresh masa (corn dough) or 1/2 cup masa flour (masa harina) mixed with a 1/4 cup hot water to blend
2 1/4 cups milk
1 1/2 cups water
1 disk Mexican chocolate which is dark and bitter and mixed with sugar cinnamon
3 tablespoons piloncillo, chopped or 1/3 cup brown sugar plus 2 teaspoons molasses
1/4 teaspoon crushed aniseeds (optional)
I N S T R U C T I O N S
Place the water and the masa into the jar of a blender and blend until smooth. Transfer to a medium sized saucepan.
Add the milk, chocolate, piloncillo (or sugar, molasses combination) and the aniseeds if you wish to use them. Bring the mixture to a simmer, whisking with a molinillo or whisk until the chocolate and sugar is melted and well-blended. Strain the mixture through a medium sieve (optional) and serve hot, in mugs.
Champurrado is not to be confused with atole [ah-toh-leh] which is a hot cream of wheat type breakfast dish. Champurrado is the beverage, which can be spiked.
Ill bet some Kahlua would be awesome in this special hot chocolate hope you try it and enjoy it!
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