Champurrado de Chocolate

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.

 

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