Makes 8 cups
INGREDIENTS:
- 2/3 cup powdered masa harina "Maseca" mixed with 1/2 cup warm water
- 1 1/4 (two disks) cup chopped Mexican chocolate
- 3 1/2 cups whole milk
- 2/3 cup sugar
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PREPARATION:
In a blender, combine the reconstituted masa with the chocolate and 3 cups of water. Blend until smooth. Strain into a medium (4-quart) saucepan, add the milk and sugar, and set over medium heat. Stir (or whisk) constantly as the mixture thickens and comes to a simmer (it starts to bubble a bit) , about 15 minutes SEE NOTE BELOW. This beverage should be served about the consistency of heavy cream--no thicker. If yours is thicker, whisk in a little milk or water. Ladle or pour into cups or mugs.
ENJOY!
how about the cinnamon sticks? my father makes this every year and the consistency does vary. what i have found is that the next day and thereafter it gets thicker, which is good imo.
ReplyDeleteThis recipe doesn't ask for cinnamon sticks. But you can certainly add them for a nice hint of that flavor.
ReplyDeleteThe thickness changes from day to day. The day after is the best!
Great recipe to have for the holidays...especially for those tamale dinners!
ReplyDelete