Jalisco Hot Chocolate
Champurrado, that thick and frothy Mexican hot chocolate with the spicy kick.
Popular during Christmas and Día de Muertos (The Day of The Dead), each recipe is steeped heavily in cherished family traditions.
Questions as to which spice blends or what is the best brand of chocolate, crafting the perfect champurrado has become the catalyst for many culinary disputes.
In our version, we attempt to keep true to the classic elements, while adding a few seasonal notes of nuts and orange.
Jalisco Hot Chocolate (Champurrado)
1 Cup of Champurrado
1 1/2 oz. of Olmeca Altos Tequila
1 Dashes Bitter Truth Drops and Dashes Nut Bitters.
1 Dash Regans’ Orange Bitters
1 Tsp. Arbol Chili Pepper
1 Tsp. Shaved Chocolate
Pour 1 cup of hot frothed champurrado in mug, adding 1/2 oz tequilla, along with one dash each of nut and orange bitters. Garnish with cocktail pick of ground arbol or cayenne dusted marshmallow and shaved chocolate.
1/4 cup Masa harina (corn flour)
2 Cups Water
2 Cups Milk
2 Cinnamon Sticks
2 Star Anise
1 Tsp. Arbol Chili Powder
1 Tablet of Ibarra Chocolate
2 Tbsp. of a Piloncillo
Place water, cinnamon sticks, star anise and arbol powder in sauce pan and bring to light boil. Carefully remove anise and cinnamon.
Slowly add masa (corn flour) and whisk until fully dissolved.
Add milk, chopped chocolate and piloncillo stirring to mixture until smoothly incorporated.
Whisk until frothed. Serve warm.