Try one of our Mexican dessert recipes for the perfect ending
to any dinner.
Champurrado de Chocolate
1 gallon milk
3 cups masade maiz (cornmeal, found in any Mexican grocery)
8 ounces Mexican chocolate drink mix blocks
1 1/4 cups granulated sugar
4 cinnamon sticks
In a very large pot over medium-high heat, add 3/4 gallon milk and cinnamon
sticks. Bring to a boil, stirring frequently. Meanwhile, in a separate pot add
1/4 gallon milk and heat until warm. In a blender, combine warm milk with masade
maiz, chocolate and sugar (you might need to work in 2 batches). Add mixture to
the boiled milk and cook for about 15 to 25 minutes over low-medium heat,
stirring frequently, until mixture gets a thick and creamy texture. Pour the
champurrado through a strainer to remove remains of masade maiz and cinnamon.
Serve immediately.
Makes 15 servings.
Note: Look for masade maiz and chocolate tablets made especially for this drink
(Ibarra or Nestle both make versions) in Mexican markets.
