Growing up in South Texas meant that winter was practically non-existent. So when Jack Frost did manage to head for the border, everybody busted out their big winter coats and letterman jackets, never mind that it was only 70 degrees Fahrenheit. Besides, when else were we supposed to show off those varsity jackets?
As I lay here using my two pups as my personal space heaters, it’s obvious that this Texan still doesn’t do too well with winter. But, I can always rely on my favorite hot beverage to keep me warm – Champurrado or Mexican hot chocolate. With the infusion of cinnamon (and sometimes vanilla), Champurrado has been my favorite hot chocolate recipe since I was a child. It was a staple in my household that I looked forward to every winter. Even now, I crave it year-round.
Without further ado, here’s how to make my favorite Mexican hot chocolate:
- 1 cup Maseca (corn flour)
- 4 cups milk
- 1/4 cup sugar
- 1/2 cup grated Mexican chocolate or 1 Mexican chocolate tablet
- 1 cinnamon stick
- In a pot on high heat, bring milk to a boil. Then immediately reduce heat to a simmer.
- Add sugar, cinnamon and chocolate to the milk stirring occasionally until cinnamon dissolves.
- In a bowl, dilute the Maseca with water and slowly add the milk mixture.
- Stir constantly to prevent lumps from forming.
- Serve hot.
For a little something extra, garnish with a cinnamon stick or serve with whipped cream and chocolate sprinkled on top.
Makes about 5 cups.
What’s your favorite hot drink this season? Share your favorites below!