Author Notes
Champurrado is a warm, thick chocolate drink from Mexico that gets its heft from cornmeal or masa harina. This recipe is adapted from Yani Sanchez of Chicago's Bar Takito.
Featured in: Day of the Dead in a Spread. —Food52
Ingredients
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1/4 cup
masa harina
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1 cup
dark brown sugar
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2 teaspoons
cocoa powder
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1/8 teaspoon
morita or chipotle powder
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1/8 teaspoon
sea salt
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2 cups
water
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2 cups
milk
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4 ounces
dark chocolate (70% cocao)
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2
cinnamon sticks
Directions
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In a medium saucepan with a heavy bottom, whisk together the water and milk, dark chocolate, morita or chipotle powder, salt, and cinnamon sticks.
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Place the pan over medium-high heat and bring to simmer, stirring frequently. Reduce the heat to medium–low, add the masa harina, and continue simmering & stirring until the mixture is smooth/thickened to your liking. Topped with whipped cream (flavored or not) and shaved chocolate, if you'd like.
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