Still looking for a great hot mexican hot chocolate recipe made with
almonds, cocoa, and spices. TIA

Hot Chocolate
Source: The Mexican Gourmet
http://www.cooking.com/recipes/static/recipe1332.htm

Champurrado, which has been popular since Aztec times, is a hot drink made
with tortilla masa, water, and chocolate. The sugar and cinnamon are later
additions, the spice having been introduced from Ceylon by the Spanish.
Oaxacan chocolate, which is pressed with sugar, ground almonds, and
cinnamon, is usually used, but you can obtain a similar flavor simply by
adding a little ground almond to semisweet or bittersweet chocolate.
Champurrado is traditionally served in little olliitas de barro, or glazed
clay cups. It can be made ahead of time and reheated, and will keep for up
to 3 days in the refrigerator. This recipe comes from Carmen Ramirez
Degollago.

9 cups water
1/2 cup sugar
2 Tbls. cinnamon
9 oz oaxaca chocolate, or semisweet chocolate, or bittersweet (dark)
chocolate
7 oz prepared corn tortilla masa

Place 2 cups of water in a blender and puree with all of the remaining
ingredients until smooth.

Pour mixture into glazed clay pot or medium saucepan with the remaining
water.
Cook over low heat, stirring constantly with a molinillo or wired whisk
until thickened, about 30 minutes.

Serve immediately or, if preparing in advance, allow to cool, then
refrigerate.
Makes 16 small cups
Serving Size = 1/2 cup

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Nutrition Facts
---------------------------------------------------------------
Makes 16 small cups
Facts per Serving
---------------------------------------------------------------
Calories: 93 Fat: 3g Carbohydrates: 21g
Cholesterol: 0mg Sodium: 2mg Protein: 4g
Fiber: 2g % Cal. from Fat: 29% % Cal. from Carbs: 90%








--
William Barfieldsr
"lobscouse" > wrote in message
news:4NWkb.71481$vj2.30287@fed1read06...
> Still looking for a great hot mexican hot chocolate recipe made with
> almonds, cocoa, and spices. TIA
>
>