Mexican Champurrado Food

CHAMPURRADO

Steps:

• In a blender, add one cup of water and the masa. Puree until a smooth consistency and set aside.
• If you're using maseca, toast it in a skillet on medium heat until light golden brown. Then add it to the water and blend just as step 1 above.
• In a medium size saucepan, add one cup of water, one cinnamon stick and piloncillo. Bring it to a soft rolling boil until the piloncillo melts. About 5 minutes. (See note #1)
• Add the milk and whisk. Once the milk is hot, add the chocolate and whisk until it's all dissolved. Move the mixture often so that it does not stick to the bottom of the saucepan.
• Once this mixture is hot, add the masa & water mixture and whisk constantly.
• Cook for about 10 minutes (the masa has too cook) or until you reach a dense consistency. Add a little more milk if you desire a more liquidy consistency. Keep whisking often to prevent it from boiling over.
• Serve hot and enjoy. Buen Provecho!

THICK HOT CHOCOLATE: CHAMPURRADO

Steps:

• In a small mixing bowl combine the masa harina with 1/2 cup of water mixing by hand to form a paste. In medium saucepan add the paste and the remaining 3 cups of water. Bring to boil stirring constantly. Cook slowly for 20 minutes, the mixture will thicken. While this mixture is simmering, in another saucepan add the milk and bring to a boil. Add the chocolate and cook for about 10 minutes until the chocolate has completely dissolved. Pour the chocolate into the masa harina mixture stirring until well incorporated. With a milinillo or an eggbeater, whisk until a foam forms on top, about 3 minutes. Serve in a large bowl spooning some of the foam on top.