Champurrado (mexican Chocolate Beverage)

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 6
• 4 ounces mexican chocolate (this is called ibarra chocolate, about 2 "discs")
• 2 1/2 cups water
• 2 1/2 cups milk
• 7 ounces masa harina
• 2 tablespoons dark brown sugar (mexican panocha sugar, also known as piloncillo is what i use for this recipe)

Recipe

• 1 note: if mexican chocolate is unavailable, you can substitute by mixing 4 ounces of dark bitter chocolate (minimum 70% cocoa solids) with 1/4 cup ground almonds, 1/4 cup sugar and 2 teaspoons ground cinnamon. process in food processor to fine powder.
• 2 grind the chocolate to a fine powder. i use a cheese grater to grate the chocolate first then whirl the chocolate in a clean coffee mill.
• 3 put the milk and water in a heavy saucepan, heat on medium, and gradually stir in the masa harina until a smooth paste is formed. use a molinollo or a wire whisk for frothing the liquid.
• 4 place the saucepan over medium heat and bring the mixture to an almost boil, stirring constantly untl the frothy drink thickens.
• 5 stir in the powdered chocolate, then add the sugar. serve immediately. garnish with a cinnamon stick if desired.