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 family tradition.
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 introducing the seasonal notes of nut 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 Chile powder
1 Tsp. Shaved Chocolate
Pour 1 cup of hot frothed champurrado in mug, adding 1/2 oz tequila, 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
2 Tablets of Ibarra Chocolate
2 Tbsp. Piloncillo
Place water, cinnamon sticks, star anise and arbol powder in saucepan 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 and serve warm. Makes 4 cups.