Recipe Archives->Mexican->Champurrado 05

Champurrado

1/2 cup flour
1/4 cup cold water
1 quart milk
3 discs of Ibarra Mexican Chocolate
(or other sweetened chocolate)
3 Tablespoons brown sugar
1 teaspoon vanilla extract
4 cinnamon sticks
whipped cream
powdered cinnamon

Moisten flour with cold water and mix until well blended.  Set
aside.

Heat milk over low heat. Add one disc of chocolate, brown sugar,
vanilla and cinnamon sticks. Stir until chocolate melts; then add
remaining discs of chocolate one at a time, stirring. Slowly whisk
in flour and water mixture. Stir well.  Simmer 5 minutes or until
thick and creamy. Top with whipped cream and powdered cinnamon.

Printable version: champurrado05.txt.