Dec
24
Mexican Hot Chocolate (Chompurrado)
1/4 cup masa harina (corn tortilla flour) 2 cups warm water 2 cups whole milk 1 disk (3.25 oz)Mexican chocolate, chopped 3 oz piloncillo cons, chopped or 1/2 cup packed brown sugar 1/8 teaspoon ground anise seeds (I used star anise)
In a large saucepan, slowly add masa harina to the warm water, whisking until combined. Add milk, chocolate, piloncillo, and ground anise seeds.
Heat over medium heat just until boiling; reduce heat. Simmer, uncovered, about 10 minutes or until chocolate is completely melted and sugar is dissolved, whisking occasionally. Serve immediately.
