El Restaurante Mexicano
Fall 2002
From Aaron Sanchez, Paladar Restaurant, New York, N.Y. Reprinted with permission of the Food Network, www.foodtv.com
|
Champurrado (Thick Hot Chocolate) Makes 4 servings | |||
| 1/4 | c. masa harina | ||
| 3-1/2 | c. cold water | ||
| 1/4 | t. salt | ||
| 3 | c. milk | ||
| 1 | (3-oz.) tablet sweetened Mexican chocolate, flavored w/cinnamon | ||
|
In small bowl, combine masa with
1/2 cup water, mixing by hand to form
paste. In medium saucepan, add paste and the remaining 3 cups of water. Bring to a boil, stirring constantly. Cook slowly for 20 minutes; mixture will thicken. While it is simmering, in another pan add milk and bring to boil. Add chocolate and cook about 20 min. until chocolate has completely dissolved. Pour chocolate into masa mixture, stirring until well incorporated. With a milinillo or an egg beater, whisk until a foam forms on top, about 3 minutes. Serve in a large cup or bowl, spooning some of the foam on top.
| |||
|
|
|
|
