How to Make Champurrado (Mexican Hot Chocolate)

 
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Try spicing up your holidays with a little something different this year. Champurrado is a warm chocolate drink from Mexico and has a bold flavor very different from last year’s hot chocolate packets with four freeze dried mini-marshmallows floating on top.

To give this unique recipe a try all you’ll need is:

• 2 Cinnamon Sticks
• 1 Star Anise
• 1/4 c. Masa Harina
• 2 c. Milk
• 3 oz. Piloncilio
• 1/2 disk Ibarra Chocolate
• 3 c. Water

Start by bringing 3 cups of water to a boil in a medium size pot, add your cinnamon sticks and star anise to the pot, cover, remove from heat and allow to steep for 10 minutes. Chop off 3 ounces from the block of piloncilio, an unrefined sugar similar to molasses, and chop your half disk of Ibarra chocolate.

Remove the cinnamon sticks and star anise from the pot and return to a low heat, slowly add the masa, whisking until completely combined and smooth. Add in the chopped piloncilio and chocolate then whisk to combine. Add the milk in a slow stream and continue to whisk until frothy and warm!