Champurrado with Mole
One of the oldest beverages in Mexico, Champurrado is a thick Mexican hot chocolate that’s popular during the holidays and when the weather starts getting cooler. Champurrado with DOÑA MARÍA® Mole uses masa harina (corn flour) for its thick texture.
4
5 Minutes
15 Minutes
20 Minutes
Ingredients
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1/2 cup masa harina mixed with 1/3 cup hot water
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1 1/2 cups water
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1 (3-inch) piece cinnamon stick
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4 cups whole milk
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1/2 round tablet (1.5-ounce) Mexican chocolate
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1 (6.5-ounces) piloncillo cone, roughly quartered
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2 teaspoons molasses
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2 whole cloves
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1/3 cup DOÑA MARÍA® Mole Ready to Serve (or DOÑA MARÍA® Original Mole by mixing 2.5 teaspoons Mole Paste & 1/2 cups + 3 teaspoons of water)
Directions
- In a medium pot, combine masa harina with 1 ½ cups water and cinnamon.
- Cook over medium heat, stirring with a whisk until it begins to bubble, about 2 minutes.
- Add milk, chocolate, piloncillo, molasses, cloves, and mole. Bring mixture to a simmer, stirring frequently until sugar has completely dissolved and mixture has thickened, about 15 minutes.
- Discard cinnamon and cloves. Serve as is or strain, if desired.
- Note: The longer the champurrado is simmered, the thicker it becomes. If it becomes too thick, simply add more milk to thin out.
- Enjoy Champurrado with DOÑA MARÍA® Mole!