"Thick and chocolate-y! It's traditional to use a special whisk called a molinollo to mix the ingredients."
( this is called Ibarra chocolate, about 2 "discs")
2 1/2 cups
2 1/2 cups
dark brown sugar
( Mexican panocha sugar, also known as piloncillo is what I use for this recipe)
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.
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Champurrado (Mexican Chocolate Beverage) (cont.)