Mexican Hot Chocolate & Champurrado

We are experiencing much cooler weather in the mornings and in the evenings, here in Mexico.  On crisp, cold days like today, nothing warms me up quite like a steaming mug of Mexican Hot Chocolate.  But not just any hot chocolate will do.  It has to be Abuelita brand Chocolate.

It's the brand of chocolate my grandparents always used to make Mexican Hot Chocolate or Atole de Chocolate.  Abuelita brand chocolate is flavored with a wonderful combination of chocolate, cinnamon and sugar.  Perfect for cold winter days.  Or whenever you're craving a little Mexican comfort like your grandma used to make.

Mexican Hot Chocolate

Ingredients:

• 6 to 8 cups milk
• 1 tablet Abuelita Chocolate (you can also use Ibarra brand chocolate)
• 1/4 to 1/2 cup sugar (optional)

Directions:
In a 3 quart saucepan, heat the milk until warm over medium heat. 

While the milk is heating, cut the chocolate using the lines as a guide.

Add the chocolate to the milk and let it sit for a minute or 2, just until the chocolate begins to melt.  Using a wire whisk, break up the chocolate and keep stirring until chocolate has dissolved completely.

Once the Mexican Hot Chocolate is the desired temperature, turn off heat and whisk the milk vigorously with a wire whisk until foamy.  Sweeten with sugar, if necessary.

Enjoy!!! 

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Another delicious and comforting hot chocolate drink is Champurrado, which happens to be my absolute favorite.  One sip and I'm transported back to my childhood, when my grandpa would make this sweet concoction for no particular reason.

Champurrado is similar to Mexican Hot Chocolate, except that it is a little thicker, more along the lines of an atole.  Atoles are a hot milk beverage thickened with cornstarch, and Champurrado is thickened with Maseca (masa harina/flour).

I like to make my Champurrado with equal parts of water and milk.  But traditionally, Champurrado is made purely with water and/or very little milk. 

Champurrado

Ingredients:

• 3 cups water
• 3 cups milk
• 1 tablet Abuelita Chocolate, cut up
• 1/2 cup Maseca
• 1/4 to 1/2 cup sugar

Directions:
In a 2-quart saucepan, heat the water and milk until lukewarm over medium heat. 

Add the Abuelita chocolate.  Let soak for a couple of minutes, until the chocolate begins to melt. 

Using a wire whisk, beat lightly to dissolve the chocolate.  Keep whisking until chocolate has dissolved.  Stir in sugar.

Whisk in the Maseca.  Increase the heat to high and whisk the Champurrado until slightly thickened.  Remove from heat.

Serve with your favorite cookies or pan dulce.  My grandpa's favorite cookies were Barritas de Coco (coconut cookies).  Enjoy!!!

With Love,

Leslie Limon