Dec. 6, 2011 11:37 am
Updated: Jan. 16, 2012 4:57 am
Boy has it been cold!!!
For California that is. So I don’t wanna hear from you folks back east that us whiney Californians don’t know cold.
You’re right, we don’t know cold. But for us this is cold.
Promise me that, and I won’t balk that you guys don’t know what cold is in comparison to the North Pole.
I’ve adapted to being a Cali girl, so, I know I’m a whimp!!!
Whew, ok, got that off my chest.
If I seem a little grouchy this morning it’s because it was cold when I left and my heater on my car wasn’t working and I’m at work now and it seems to be a bit chilly on the 5th floor for some reason.
It’s a good time for hot chocolate…or even some Mexican Champurrado.
What is Champurrado???...I’m glad you asked because I really didn’t know either.
My husband remembers his mom making this drink a lot growing up.
And like 2 years ago he was bugging me to make it and then we got into a big fight and in my mind I swore I would never make it.
Now, 2 years later, I’ve lifted my Champurrado Embargo.
So, Champurrado is a hot Mexican chocolate/atole drink.
What is atole you ask?? Geez, you ask a lot of questions!! Atole is a masa-based hot drink.
Corn hominy flour is used to thicken this hot drink. Combine atole with Mexican hot chocolate and you got yourself some Champurrado.
I myself have never liked any champurrado I’ve drinken from a vendor (another reason for the embargo), but I made some last night and I liked it.
My husband loved it and all is peaceful this season.
1/4 cup masa harina (corn tortilla flour)
2 cups warm water
2 cups whole milk
1 disk (3.25 oz)Mexican chocolate, chopped (I use Abuelita’s)
3 oz piloncillo cons, chopped or 1/2 cup packed brown sugar (Dang! Piloncillo is hard to chop)
1/8 teaspoon ground anise seeds (I used a star anise. I didn’t grind it up, but you can if you want)
In a large saucepan, slowly add masa harina to the warm water, whisking until combined. Add milk, chocolate, piloncillo, and ground anise seeds.
Heat over medium heat just until boiling; reduce heat. Simmer, uncovered, about 10 minutes or until chocolate is completely melted and sugar is dissolved, whisking occasionally. Serve immediately. Makes 4 servings.
Champurrado, it warms your soul and fills up your tummy….Buen Provecho