Tuesday, December 25, 2012

Champurrado {¡Feliz Navidad!}

On this grey and drippy Christmas afternoon, the boys were asking for hot chocolate. I decided that since we were heading out for our (larger) family potluck with a Mexican theme, this year, I could make champurrado - Mexican chocolate atole. Filipinos have a dish called champurrado, too, but it is completely different.

6 C milk
1 C unsweetened cocoa powder
1 C organic granulated sugar
1 C masa harina
cinnamon sticks for garnish

Whisk the milk, cocoa powder, and sugar together until smooth. Bring to a simmer. Whisk in the masa and cook until thickened. Serve in mugs with cinnamon sticks.

1 comment:

  1. Looks delsih! I've never heard of masa harina. I'll have to look for it at the ethnic markets in Toronto!


Share Buttons