Dia de los Muertos is an occasion to honor the useless and have fun existence. What higher way to do that than to toast with a heat chocolate beverage. This Mexican warm chocolate is much like champurrado, but it isn't always flavored with anise or sweetened with piloncillo, making this recipe a chunk less difficult, and tastes just as delicoso.
Champurrado is a chocolate drink with a bold taste of corn from the masa harina (corn flour). The consistency is like that of a thin cream of wheat. This Mexican hot chocolate is thinner the usage of corn starch, but thicker than traditional hot chocolate.
INGREDIENTS:
- 8 1/4 cups water, divided
- 3 cinnamon sticks
- 6 ounces Mexican chocolate
- 4 tablespoons corn starch
- 1 cup milk (whole or almond milk)
- Kahlua or Peppermint schnapps (optional)
STEPS:
- deliver eight cups of water with cinnamon sticks to a boil; take away from warmness, cover, and allow steep for 1 hour.
- Discard cinnamon sticks and go back water to medium-low warmness. add Mexican chocolate stir till dissolved.
- In a separate cup, dissolve corn starch in ¼ cup of bloodless water. Stir to save you clumps and upload to pot, stirring as you pour it in.
- add the milk and permit it come to a slow boil, being cautious to turn off warmness as soon because it boils. it's going to thicken a touch and might be creamier with entire milk.
- For an grownup spiked warm chocolate, upload a touch of Kahlua or peppermint schnapps for a rich, decadent, and boozy cocktail.
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