Sometimes I get the craving...You know the one. It's a yearning for something gooey...rich...belly-warming...and CHOCOLATE. Here's a recipe I love to make for those cold nights when the craving comes a calling. I've made countless variations and I encourage you to do the same. This is one I like to call: Chocoberry Champurrado.
Champurrado is a traditional Mexican hot chocolate made with masa harina - the same corn flour used for making tortillas. It's important to use this specific flour. I use Maseca brand which should be available in most grocery stores in the Latin section. The resulting hot chocolate is very thick and tastes incredibly rich even though you can technically make it (Ssssh...Nonfat!!). If that sort of thing floats your boat leave out the sweetened condensed milk and sub in more sugar. Nonfat it may be, but that doesn't mean it's good for you. ;) Actually, there's nothing really horrible for you in this recipe so it's a nice substitute for say, cookies, cakes, etc. And it's super filling.
Deirdre's Chocoberry Champurrado
serves 2 generously
1 cup fresh or frozen berries of your choice
2 cups water
1/8 cup masa harina
Generous 1/8 cup quality cocoa powder (Mine's Vahlrona-Yum!)
1/4 t kosher or sea salt
to taste sweetened condensed milk (alternately use soy/nut/lowfat milk and your choice of sweetener)
Simmer water and berries for a couple minutes just to soften. You can blend the mixture and strain out the seeds or just push the whole mess through a fine-mesh strainer. (Heck if you're blending it you may as well not simmer the mixture at all - the blender should break it up just fine). Return berry liquid to pot and keep hot.
Sift the masa harina, cocoa powder, and salt together. Stir a small amount of the hot berry liquid into the dry to make a smooth paste. (This is to work out any lumps). Continue adding the liquid to the paste, whisking to prevent any lumps from forming.
Return the whole mess to the pot and bring to a low simmer. Stir in the sweetened condensed milk (or milk/sweetener) to taste. Continue cooking, stirring frequently until the mixture thickens and tastes smooth, about 15-20 minutes. Serve with a whole berry or two and enjoy! Careful as this mixture holds heat like liquid-hot magma...
3 comments:
oh mi god that looks like cake batter! delicious delicous warm cake batter. It mos def looks tastey.
2 things:
1. could you use abuelita hot chocolate mix instead of the maseca?
b. If you ever have kids they are going to be spoiled wit your delicious concoctions
actually one more thing:
so far march over on this side of the country has felt like spring spring spring!
You could definitely use the Abuelita choco mix, but I don't know how it would be with the berries. I'd probably just use plain milk with a pinch of salt, get it hot, then add the tablets of chocolate. The mexican hot chocolate is really good when it's frothy so use a hand blender or whisk to blend it all up.
man every time i check your blog i see that wonderful hot chocolate, it looks soooooooooo good, all think and rich and steamy- growl!
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