CHAMPURRADO

Its not the prettiest sight for the weary morning eye. But once you taste you realize that its good to have more than one sense. This Mexican breakfast delight is best served on sunny mornings (it looks much better well lit). 

CHAMPURRADO 

(Mexican Chocolate Breakfast Porridge) 

(serves 2) 

Ingredients: 

-1/2 disc of Ibarra brand Mexican Chocolate or about 40 grams of any other drinking milk chocolate

-1/4 cup of Masa Harina (corn flour for tortillas)  dissolved in 1/8 cup of hot water

  - - - - (if you cant find Masa then try substituting Semolina and let me know how it works)

-3/4 cup hot water 

-1 cup of whole milk 

-1 tbsp of molasses or black treacle 

-2 1/2 tbsp brown sugar (dark or light to your taste!) 

- 1/4 - 1/2 tsp of chile flakes (or none if you dont like spice) 

-1 inch long cinnamon stick, preferably Mexican cinnamon... 

  -----NOTE: if you dont use a Mexican chocolate you might want to add a touch of vanilla extract and maybe just a bit more cinnamon to get the flavor closer to the Mexican chocolate which contains a bit of both in it (innit). 

Method: 

Start by grinding the Ibarra chocolate in a mortar and pestle until a rough powder is produced (skip step if using drinking chocolate powder). Next put dissolved masa harina and the hot water into a blender/processor and blend until smooth. Pour the blended masa into a small and deep sauce pan over medium low heat. Begin stirring mixture with a whisk and proceed to add in all the other ingredients. Bring to a low simmer and cook until mixture thickens to a thick smooth custard consistancy and becomes glossy. DO NOT BOIL! 

At this point you are ready to go. Check the seasoning (add more brown sugar if needed, more chile if needed) and serve. Some people might tell you to strain it but I dont see the point. If cooked right it will be smooth in the mouth and straining is unessesary. Do pick the cinnamon stick out if you feel.