Rosannas Mexican Champuradochampurado Mexicano Autentico

In Mexico on very cold mornings or nights this beverage is served. My sisters recipe. This ancient beverage dates back as far as 2000 years ago or more. The native Mesoamaricans combined two favorites corn and chocolate. Atole is the name of the corn beverage that was prepared for breakfast and chocolate was added to create the most delicious drink. Later milk or cream, piloncillo,(an unrefined brown sugar,) cinnamon and ground anise seed were added. Some Mexican families later added egg yolks for even more nutrition and a touch of (brandy optional). I grew up drinking Champurado.

Recipe «Rosannas Mexican Champuradochampurado Mexicano Autentico» presented in category Recipes / Coctails, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author shef would need: 2 large egg yolks, 2 c hot water, 2 c hot milk, 1 c heavy cream, 5 Tbsp dark brown sugar or 4 small ounces piloncillo cones , 1/4 tsp ground anise seed, grind seed first before adding, 1/2 tsp ground cinnamon, 1/2 tsp vanilla , 2 oz brandy optional, 3 or 4 Tbsp sugar to suit your taste, 4 or 5 stick cinnamon.

Ingredients:

• 2 large egg yolks 
• 2 c hot water 
• 2 c hot milk 
• 1 c heavy cream 
• 5 Tbsp dark brown sugar or 4 small ounces piloncillo cones 
• 1/4 tsp ground anise seed, grind seed first before adding 
• 1/2 tsp ground cinnamon 
• 1/2 tsp vanilla 
• 2 oz brandy optional 
• 3 or 4 Tbsp sugar to suit your taste 
• 4 or 5 stick cinnamon 

Instructions

1. First mix 8 tblspoons of the Masa Harina or Maseca with 2 cups very hot water. Mix in the blender until well blended and then transfer to a medium size saucepan. Next in a seperate saucepan heat the milk and the cream until hot but not boiling. Be carefull not scorch the milk. Next in the same blender add the milk and the cream, the chocolate tablets, the piloncillo, if you dont have piloncillo use dark brown sugar, ground anise seed optional, cinnamon, vanilla, and sugar. Blend until all is completely dissolved.
2. Now add the hot milk and chocolate mixture to the masa harina mixture. With a wire wisk blend the milk and the Masa Harina very well over a medium flame. Bring your chocolate champurado to a simmer, and wisk until all is throughly dissolved. You may want to add to the blender again just to be sure all is very well incorporated.
3. Next remove saucepan from the heat and remove a cup of the chocolate mixture and set aside, If you are adding the egg yolks beat both yolks with a wisk and add some of the hot chocolate a little at a time and continue to beat until you have mixed in all of the cup of chocolate. You will have tempered the eggs with the chocolate. Now add back to the saucepan put back on the stove and wisk in throughly over low flame simmer for about one or two minutes. Taste to see is it has enough sugar if it is not sweet enough you may add more sugar to suit your taste. Finally if you are adding brandy optional, you would add it now mix throughly and serve in mugs with a cinnamon stick in each mug for garnish. Your chocolate should be thick and frothy. Enjoy
4. I will be making Champurrado this evening. I will post a picture of my Mexican Champurado tonight.