This recipe and guest post is from my great friend, Val. She is a Momma, student, wife, and all-around go-getter. She values the outdoors and spoils her family with delicious recipes made with love. Go check out her Pinterest Page for more ideas! Thanks for sharing! Feliz Dia de los Muertos!
One of my favorite Mexican drinks is Champurrado. Champurrado is a Mexican, chocolate-y, THICK(or not so thick) hot drink. Once the temperatures start to drop in West Texas, my grandma would always bring out her big pot and make batches of Champurrado weekly. Stuck in Central Texas and in freezing weather(okay it’s only 48 degrees, but I’m from the desert! Can you blame me?) I decided, Champurrado would make a perfect pair with breakfast this morning.
You only need a handful of ingredients:
Mexican Chocolate(2 round disks) Alternatively, you can also use a Bakers Semi Sweet Bar!
Cloves(enough to fill a tea basket)
3 Cinnamon sticks
1 cup Corn Flour(Masa Harina)
1 block Piloncillo(Or enough brown sugar to sweeten)
8 cups Water
You’ll want to start off by boiling your cinnamon sticks and cloves. This is the best part. The boiled cloves and cinnamon will make your work station smell like Autumn.
Once it starts to turn a beautiful, deep red it’s time to toss in the piloncillo!
Once the piloncillo has dissolved, toss in two disc’s of Mexican chocolate, or your entire bar of semi sweet baker’s chocolate. You’ll want it to melt completely, leaving behind tiny specks of chocolate throughout and noticeable at the surface.
Slowly whisk in 1 cup of corn flour(3/4 cup if you want is less thick) 1/4 cup at a time.
Once all the corn flour has dissolved and mixed complete, serve and enjoy warm!
P.S. Champurrado travels well and reheats great!
Perfect for this weekend or overnight camping adventures! 🙂