Champurrado (Mexican Hot Chocolate)

Need a gluten free side dish? Champurrado (Mexican Hot Chocolate) could be an outstanding recipe to try. For 35 cents per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. This recipe makes 6 servings with 133 calories, 3g of protein, and 4g of fat each. A mixture of chocolate, milk, star anise, and a handful of other ingredients are all it takes to make this recipe so flavorful. 3831 person have made this recipe and would make it again. It is brought to you by Muy Bueno Cookbook. This recipe is typical of Mexican cuisine. From preparation to the plate, this recipe takes approximately 45 minutes. With a spoonacular score of 49%, this dish is solid. Champurrado: Thick Mexican Hot Chocolate, Champurrado: Thick Mexican Hot Chocolate, and Champurrado (Mexican Chocolate Atole) are very similar to this recipe.

Servings: 6

 

Ingredients:

½ disk Mexican chocolate, chopped (Abuelita or Ibarra chocolate)

2 cinnamon sticks

¼ cup masa harina

2 cups milk

3 ounces piloncillo, chopped or 1/2 cup packed brown sugar

1 anise star

3 cups of water

Equipment:

sauce pan

whisk

Cooking instruction summary:

In a large saucepan boil water with the two cinnamon sticks and anise star. Remove from the heat, cover and let the cinnamon sticks and anise star steep for about 1 hour. Remove the cinnamon sticks and anise star, return to low heat and slowly add the masa harina to the warm water, whisking until combined. Add milk, chocolate, and piloncillo.Heat over medium heat just until boiling; reduce heat. Simmer, uncovered, about 10 minutes or until chocolate is completely melted and sugar is dissolved, whisking occasionally. Serve immediately.

 

Step by step:


1. In a large saucepan boil water with the two cinnamon sticks and anise star.

2. Remove from the heat, cover and let the cinnamon sticks and anise star steep for about 1 hour.

3. Remove the cinnamon sticks and anise star, return to low heat and slowly add the masa harina to the warm water, whisking until combined.

4. Add milk, chocolate, and piloncillo.

5. Heat over medium heat just until boiling; reduce heat. Simmer, uncovered, about 10 minutes or until chocolate is completely melted and sugar is dissolved, whisking occasionally.

6. Serve immediately.


Nutrition Information:

Quickview
132k Calories
3g Protein
3g Total Fat
22g Carbs
4% Health Score
Limit These
Calories
132k
7%

Fat
3g
6%

  Saturated Fat
2g
13%

Carbohydrates
22g
7%

  Sugar
17g
19%

Cholesterol
8mg
3%

Sodium
41mg
2%

Get Enough Of These
Protein
3g
6%

Manganese
0.24mg
12%

Calcium
119mg
12%

Vitamin B2
0.18mg
11%

Phosphorus
83mg
8%

Vitamin B1
0.11mg
7%

Vitamin D
1µg
7%

Vitamin B12
0.37µg
6%

Selenium
3µg
5%

Magnesium
17mg
4%

Fiber
1g
4%

Iron
0.71mg
4%

Potassium
134mg
4%

Folate
14µg
4%

Copper
0.07mg
3%

Vitamin B5
0.32mg
3%

Zinc
0.46mg
3%

Vitamin A
145IU
3%

Vitamin B3
0.58mg
3%

Vitamin B6
0.06mg
3%

covered percent of daily need
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Food Trivia

If you want to speed up the ripening of a pineapple, so that you can eat it faster, then you can do it by standing it upside down (on the leafy end).

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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