Zutaten für Champurrado Mexican Hot Chocolate
- 10 cups (2.4 liters) water
- Cinnamon Sticks
- Masa Harina Flour
- Brown Sugar
- Unsweetened Baking Chocolate
- Vanilla
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Zubereitung von Champurrado Mexican Hot Chocolate
- In a large saucepan, combine 8 cups (1.9 liters) of water and 2 cinnamon sticks.
- Bring the water and cinnamon to a boil over medium-high heat.
- In a blender, combine 2 cups (473 ml) of water and 1 cup (120g) masa harina. Blend until completely smooth.
- Strain the blended masa harina mixture through a fine-mesh sieve into the simmering cinnamon-water mixture in the saucepan. This ensures a perfectly smooth texture.
- Bring the mixture back to a boil, then reduce heat to low.
- Cook, stirring constantly with a wire whisk, for 6-7 minutes, or until the Champurrado has thickened to your desired consistency.
- Remove from heat and stir in 1 cup (200g) granulated sugar, 1 cup (170g) semi-sweet chocolate chips, and 1 teaspoon of vanilla extract.
- Stir until the chocolate is completely melted and the flavors are well combined. Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
106g
Fat
4g
Carbs
12g
Recipe Tags (Choose a tag and find related recipes!)
30 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Low Protein Healthy Beverages American Mexican Southwestern United States Tex Mex Heirloom Historical Holiday Event Low Fat Winter Chocolate Dietary Low Sodium Low Cholesterol Seasonal Low Saturated Fat Low Calorie Low In Something
