Thick and chocolate-y! It's traditional to use a special whisk called a molinollo to mix the ingredients.
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- add 2 tablespoons dark brown sugar (Mexican panocha sugar, also known as piloncillo is what I use for this recipe)
- add 7 ounces masa harina
- add 2 1/2 cups milk
- add 4 ounces mexican chocolate (this is called Ibarra chocolate, about 2 "discs")
- add 2 1/2 cups water
- NOTE: If Mexican chocolate is unavailable, you can substitute by mixing 4 ounces of dark bitter chocolate (minimum 70% cocoa solids) with 1/4 cup ground almonds, 1/4 cup sugar and 2 teaspoons ground cinnamon. Process in food processor to fine powder.
- Grind the chocolate to a fine powder. I use a cheese grater to grate the chocolate first then whirl the chocolate in a clean coffee mill.
- Put the milk and water in a heavy saucepan, heat on medium, and gradually stir in the masa harina until a smooth paste is formed. Use a molinollo or a wire whisk for frothing the liquid.
- Place the saucepan over medium heat and bring the mixture to an almost boil, stirring constantly untl the frothy drink thickens.
- Stir in the powdered chocolate, then add the sugar. Serve immediately. Garnish with a cinnamon stick if desired.