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