This comforting, chocolatey Mexican drink will warm you up in winter. Try it instead of your regular hot chocolate recipe.
- 1 litre (4 cups) milk
- 1 block Mexican Ibarra chocolate (see Note)
- 1 cup masa harina (tortilla flour)
- 500 ml (2 cups) water
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Heat the milk and chocolate in a saucepan until the chocolate has dissolved.
Mix the masa harina into the water gradually, to avoid lumps, then cook over low heat until the mixture thickens.
Add the chocolate milk to the masa mix, simmer for a few more minutes, then serve.
• Mexican Ibarra chocolate is a pre-sweetened variety. If you cannot find it, use125 g bittersweet chocolate, 1 cup brown sugar and 1 cinnamon stick instead.