Mexican Hot Chocolate


Dia de los Muertos is an occasion to honor the useless and have fun existence. What higher way to do that than to toast with a heat chocolate beverage. This Mexican warm chocolate is much like champurrado, but it isn't always flavored with anise or sweetened with piloncillo, making this recipe a chunk less difficult, and tastes just as delicoso.


Champurrado is a chocolate drink with a bold taste of corn from the masa harina (corn flour). The consistency is like that of a thin cream of wheat. This Mexican hot chocolate is thinner the usage of corn starch, but thicker than traditional hot chocolate.


INGREDIENTS:

  • 8 1/4 cups water, divided
  • 3 cinnamon sticks
  • 6 ounces Mexican chocolate
  • 4 tablespoons corn starch
  • 1 cup milk (whole or almond milk)
  • Kahlua or Peppermint schnapps (optional)

STEPS:

  1. deliver eight cups of water with cinnamon sticks to a boil; take away from warmness, cover, and allow steep for 1 hour.
  2. Discard cinnamon sticks and go back water to medium-low warmness. add Mexican chocolate stir till dissolved.
  3. In a separate cup, dissolve corn starch in ¼ cup of bloodless water. Stir to save you clumps and upload to pot, stirring as you pour it in.
  4. add the milk and permit it come to a slow boil, being cautious to turn off warmness as soon because it boils. it's going to thicken a touch and might be creamier with entire milk.
  5. For an grownup spiked warm chocolate, upload a touch of Kahlua or peppermint schnapps for a rich, decadent, and boozy cocktail.

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