While we’re waiting for the warmer weather to arrive, plenty of us are still after something cozy for the end of winter — and warm cocktails are perfect for that. While that might traditionally mean a Hot Toddy or an Irish Coffee, there are also lots of other warm drinks from around the world to enjoy — like the Mexican Champurrado.
This creamy, chocolately drink is made from masa and is cozy, comforting, and something to be shared with family and friends. At the Mexican-American cocktail bar SUPERBUENO in New York, they offer their own take on the Champurrado, as either an warming non-alcoholic version or with a shot or mezcal or sotol for an extra kick.
If you fancy trying it out for yourself, SUPERBUENO has shared its own recipe:
Champurrado
Available at SUPERBUENO (New York, NY)
Ingredients:
- 400g Melted Spiced Chocolate*
- 45g Maseca powder
- 32 oz almond milk
Method:
- Mix almond milk with Maseca flour in a bowl with a whisk until fully dissolved.
- Double strain almond milk mixture into sauce pot
- Set burner to high heat
- Mix in melted chocolate
- Stir frequently until fully mixed so chocolate does not burn (about 5-6 minutes)
- Pour 4oz into mug and serve (optional: serve with a side pour of sotol or mezcal)
- Store remaining servings
*Melted Spiced Chocolate
Ingredients:
- 1kg Dark chocolate
- 200g milk chocolate
- 6.5g chipotle powder
- 6.5g guajillo powder
- 6.5g ancho powder
- 2g kosher salt
- 1.5g cinnamon powder
Method:
- Place all ingredients in a medium glass or metal mixing bowl
- Set mixing bowl over sauce pot with a few cups of water
- Melt over medium low heat setting until chocolate is fully combined
- Finish by mixing all ingredients together to make sure the spices are dissolved
- Store in quart containers and label. Place in dry storage.
