Champurrado with Mole
Tasty Desserts
A Recipe by El Popular
The Drink of Champ’ions. Chocolate drinks date back to 450 BC with the Aztec and Maya peoples; they believed chocolate was magical, and would give the drinker strength and powers. Champurrado, a chocolate based drink, was invented a bit later after the Spanish wanted to add sugar to the mix. Piloncillo, or panela, is a minimally processed raw form of sugar cane, and is perfect for sweetening up this historical drink. So, stir up this easy recipe for Champurrado with Mole today to enjoy a rich and sweet balance of chocolate and mole fit for the gods. This drink is traditionally served with tamales or churros, though a Mexican concha pairs perfectly!
Let’s Get Started
Prep Time: 5 mins
Cook Time: 15 mins
Makes: 4 servings
Ingredients
3 tbsp El Popular Mole Paste or powder (mixed with 1/2 cup of water)
1 1/2 cups water
2 oz. El Popular Mexican Chocolate
1/2 cup masa harina (mixed with 1/3 cup hot water)
1 piece of cinnamon stick
4 cups whole milk
1 (6 oz) piloncillo cone, quartered
2 tsps molasses
2 whole cloves
Directions
Prepare Mole by combining El Popular Mole powder or paste with 1/2 cup water. Prepare masa harina by combining with 1/3 cup hot water).
In a medium pot, combine the prepared masa harina with 1 1/2 cups water and cinnamon.
Cook over medium heat, stirring with a whisk until mixture begins to bubble (about 2 mins).
Add milk, El Popular Mexican Chocolate, piloncillo, molasses, cloves, and EL POPULAR Mole. Bring mixture to a simmer and stirring until sugar has dissolved and the mixture has thickened (takes about 15 min).
Discard cinnamon and cloves. Serve strained or unstrained.
Mole 101
Mole, the name originating from the Nahuatl “mōlli” or “sauce”, is a centuries old dish.
Mole poblano, the most popular type of Mole, is an ancient recipe from Puebla, Mexico.
Mole is considered the national dish of Mexico, and has become a symbol of Mexico’s “mestizaje”, or mixture of indigenous and European heritage.
Directions
Add 2 cups of chicken broth to a large skillet.
Heat over a low flame.
Slowly add El Popular Mole Paste or Powder until desired thickness is obtained.
Keep warm.
Mole 101
Mole, the name originating from the Nahuatl “mōlli” or “sauce”, is a centuries old dish.
Mole poblano, the most popular type of Mole, is an ancient recipe from Puebla, Mexico.
Mole is considered the national dish of Mexico, and has become a symbol of Mexico’s “mestizaje”, or mixture of indigenous and European heritage.
Directions
Add 2 cups of chicken broth to a large skillet.
Heat over a low flame.
Slowly add El Popular Mole Paste or Powder until desired thickness is obtained.
Keep warm.
