Recipe by COOKGIRl
Thick and chocolate-y! It's traditional to use a special whisk called a molinollo to mix the ingredients.
Top Review by Engrossed
I'm not going to give this a starred review because it was my first time trying it and I made some changes. I made a half recipe, using bittersweet chocolate, ground almonds and Splenda brown sugar blend. I weighed my masa harina to 3.5oz and it came out to just under a cup...I think this was a mistake because the end result ended up very thick like porridge and I had to double the liquids and could have tripled them. I also added regular Splenda and extra cinnamon. It ended up lightly sweet, tasting of masa harina and not much else. I couldn't barely taste the chocolate. Anyways, I'm glad I finally got to try it and look forward to trying it at a Mexican restaurant this winter. Freddy Cat says hi! Made for the Photo tag game.
- 113.39 g mexican chocolate (this is called Ibarra chocolate, about 2 "discs")
- 591.47 ml water
- 591.47 ml milk
- 198.44 g masa harina
- 29.58 ml dark brown sugar (Mexican panocha sugar, also known as piloncillo is what I use for this recipe)
Directions See How It's Made
- NOTE: If Mexican chocolate is unavailable, you can substitute by mixing 4 ounces of dark bitter chocolate (minimum 70% cocoa solids) with 1/4 cup ground almonds, 1/4 cup sugar and 2 teaspoons ground cinnamon. Process in food processor to fine powder.
- Grind the chocolate to a fine powder. I use a cheese grater to grate the chocolate first then whirl the chocolate in a clean coffee mill.
- Put the milk and water in a heavy saucepan, heat on medium, and gradually stir in the masa harina until a smooth paste is formed. Use a molinollo or a wire whisk for frothing the liquid.
- Place the saucepan over medium heat and bring the mixture to an almost boil, stirring constantly untl the frothy drink thickens.
- Stir in the powdered chocolate, then add the sugar. Serve immediately. Garnish with a cinnamon stick if desired.