This thick, potent drink is authentically Mexican—and unlike any hot chocolate you’ve had before. It’s remarkably rich, so save room!
|6 1/2||ounces||piloncillo, rinsed and chopped into ½” pieces*|
*Mexican chocolate comes in disks that are pre-sweetened and seasoned with cinnamon and other spices. Hard, coned-shape piloncillo is dark brown Mexican sugar with a high molasses content. Both of these items can be found in Hispanic markets and some supermarkets. They are also available online at www.mexgrocer.com.
- Combine 5 cups of water, the Mexican chocolate, piloncillo and cinnamon in a heavy-bottomed pan set over medium heat.
- Using a spacious bowl, mix the remaining cup of water into the masa and strain it into the chocolate mixture.
- Stir constantly and bring to a boil.
- Pour the champurrado into cups and serve immediately. This drink thickens as it cools.