Mexican Winter Champurrado
An authentic Champurrado often seen on the streets of Mexico uses unrefined sugar without the addition of molasses found in brown sugar, but one taste of this classic winter time drink our Southern neighbors enjoy and I think you will be a convert as well. Try some anise seed or a cinnamon stick when boiling, as many purists do.
For 3 Serving(s)
- 1 cup(s) Masa harina or corn flour
- 2 cup(s) water
- 1 cup(s) whole milk
- 1/2 cup(s) grape, strawberry or any fruited jelly
- 1 cup(s) brown sugar
- 4 ounce(s) chocolate chips
- 1 teaspoon(s) vanila extract*
Mexican Winter Champurrado Directions
- Add masa harina, water, milk and jelly to the bowl of a food processor or blender and pulse until smooth. Transfer to a medium saucepan and add brown sugar and chocolate chips. Over medium heat, bring to a boil, almost constantly stirring. Once boiling, stir constantly for 2-3 minutes, or until thickened and smooth. Remove from heat, stir in extract and divide among 3 mugs to enjoy while hot. Dollop whipped topping and a sprinkling of cinnamon over the top if desired or do as I do, and dip some more decadense(in the way of some donuts)into each mug.
- * Try almond or a mint extract for two other great flavors.