Champurrado to Die For
Description
Courtesy of Lucinda HutsonIngredients
½ c. warm water
2 c. milk
1½ c. or more water
3 oz. Mexican chocolate
2 or 3 T. piloncillo (Mexican unrefined brown sugar) or dark brown sugar
1 t. Mexican vanilla
2 t. anise seeds, crushed, or 1 T. fresh yerbanís
(Mexican mint marigold—in season now)
½ t. cinnamon
1 stick cinnamon
½ t. crushed dried red cayenne or chile de arból
Pinch of salt
Methods/steps
In a medium saucepan, mix together masa harina and ½ cup warm water then blend until smooth. Add remaining ingredients and simmer on low heat, stirring continually, until the chocolate and piloncillo are melted and mixture has thickened (add more water if needed). Whisk with a wooden molinillo (eggbeater) until frothy and pour immediately into small mugs. Sprinkle with cinnamon and golden Mexican mint marigold flowers. Serve with traditional Pan de Muertos, available at Mi Victoria Bakery or La Mexicana Bakery.
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