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Mexican Hot Chocolate

Also known as Champurrado, this decadent hot and spicy drink is ideal for rainy or cold weather.

¼ cup corn flour (Maizena)
1 liter milk
2.5 ml vanilla extract
10 ml ground cinnamon
100 g 85% Lindt Dark Chocolate or Mexican chocolate, chopped
pinch chilli powder (optional)
25 to 100 ml Muscovado or Treacle sugar

To serve
Cinnamon sticks
Whipped cream for topping (optional)

  1. Combine the corn flour, milk and vanilla extract in a saucepan and bring it to a boil while stirring.
  2. Turn down the heat and add the cinnamon and chocolate and stir until the chocolate is melted.
  3. Add chilli powder, if used, and sugar to taste.
  4. Add additional milk or cream if the mixture is too thick.
  5. Pour the mixture into 50 to 100 ml glasses or cups – it is quite rich!
  6. Garnish with a cinnamon stick and a dollop of the whipped cream if preferred and serve.