Recipe // Mexican hot chocolate

Beating the winter chills has never been as much fun, or as tasty!

Mexico is known for many things, but this thick Mexican hot chocolate recipe is likely to warm you all the way through 'til spring. Named 'Champurrado' in Mexico, this hearty family favourite is usually served for breakfast, but can be made a wonderful evening warmer with a splash of some decent Anejo tequila (Use crappy tequila and we'll set the dogs on you). Popular on Dia de los Muertos (Day of the Dead) and Las Posadas (the Christmas Season), we love how they've taken some super wintery ingredients and turned them into a bowlful of heaven.

Serves 6
3 cups of water
2 cinnamon sticks
1 anise star
1/8 cup masa harina
2 cups of milk
100g Mexican or dark chocolate finely chopped.
1/2 cup dark brown sugar
1 whole jalapeno chili optional! - this isn't in the original recipe, but I love a good kick!

Boil the water in a large pan with the cinnamon, anise and chili, remove from the heat and let the spices infuse for an hour or so. Remove the spices, return to a low heat and slowly add the masa, whisking till combined. Add the milk, sugar and chocolate. Slowly return to the boil and simmer for 10 mins or until the chocolate is melted and sugar is dissolved, whisking occasionally. Serve straight away to happy people!

This was how mine looked, it was SUPER YUMMY AND TOTALLY WINTER-WARMING!


Have you tried it or got any other great winter drinks to share? Comments are open below.