Hot! Hot! Ah, the beginning of a few good tunes. And while there are a few types of this classic cold weather drink, this one is sure to blow your mind.
Super easy to make. Deliciously chocolatey and creamy. You won't want to go back to a mix after trying this.
https://www.seriouseats.com/champurrado-mexican-hot-chocolate-corn-drink-recipe
In a large saucepan, add masa and set over medium heat. Immediately add water in a slow, thin stream while whisking constantly to avoid lumps. Bring to a simmer and whisk in milk, chocolate, brown sugar, and a generous pinch of salt until chocolate is melted, about 1 minute. Add cinnamon.
Return to a simmer and lower heat to low. Continue to simmer gently, whisking constantly, for 5 minutes. Discard cinnamon stick, if using. Thin with additional water, as needed, to create a thick-yet-drinkable hot beverage (the exact consistency is a matter of personal taste), reheating as necessary. Taste, adding more sugar or salt if desired.
Froth with a whisk or immersion blender, then ladle into mugs, and serve.
Ingredients
Directions
In a large saucepan, add masa and set over medium heat. Immediately add water in a slow, thin stream while whisking constantly to avoid lumps. Bring to a simmer and whisk in milk, chocolate, brown sugar, and a generous pinch of salt until chocolate is melted, about 1 minute. Add cinnamon.
Return to a simmer and lower heat to low. Continue to simmer gently, whisking constantly, for 5 minutes. Discard cinnamon stick, if using. Thin with additional water, as needed, to create a thick-yet-drinkable hot beverage (the exact consistency is a matter of personal taste), reheating as necessary. Taste, adding more sugar or salt if desired.
Froth with a whisk or immersion blender, then ladle into mugs, and serve.
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