I think your first question or judgement is, why the heck would you want to put a tortilla in your hot chocolate?! Chocolate drinks have been drunk for thousands of years and often in combination with corn. Now that I live in Brazil, where manioc, a root vegetable, dominates as the staple ingredient, I have no access to the type of corn necessary for making tortillas or anything corn flour based, like champurrado, the famous hot chocolate of Mexico.

I have another post on champurrado that you can visit here. This post simply focuses on my grand invention of using a tortilla to make my hot chocolate.

Tortillas are made of masa flour and for it to become a tortilla, it is a simple process, place the masa flour on the griddle. And that tortilla can be reversed or deconstructed to be a version of masa flour again. So I threw it in my hot chocolate to make a champurrado and it worked!

It had the same texture and flavor of an authentic Mexican champurrado. This recipe is water based, also in line with the recipes that were made thousands of years ago. I like it sweet, so I add 2 dates. And I am a giant fan of ceylon cinnamon. But you can make this recipe in keeping with the ancient flavors; just cacao, water, and corn. Omit the dates and cinnamon.

You have to make sure to you use a real corn tortilla without any other additives. Flour tortillas will not work for this because they can have lard or other fats. You want a tortilla that just can corn masa or nixtamalized corn and water in the ingredients. You can use blue, yellow, or white corn tortillas.

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cup of hot chocolate on a wooden table

Tortilla Hot Chocolate: vegan & sugar free

  • Prep Time: 5 minutes
  • Cook Time: 5 minutes
  • Total Time: 10 minutes
  • Yield: 1 cup 1x
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Description

When you want to thicken your hot chocolate with corn or when you run out of masa for your champurrado, this is the solution. Use a tortilla!

Ingredients

Scale
  • 1.5 cups of water (300ml)
  • 1 corn tortilla cut into pieces 
  • 1/4 stick of ceylon cinnamaon (Mexican soft cinnamon) about 5 grams (1/4 tsp) in powder form
  • 2 dates
  • 10 grams of unrefined chocolate or 100% chocolate

Instructions

  1. Boil water, tortilla, brown sugar, and cinnamon for 1 minute.
  2. Pour into a strong blender, add chocolate, and blend until you cannot see the tortilla. About 30 seconds.
  3. Pour everything back into the pot and whisk until it comes to a boil.
  4. When it boils, remove from heat and pour through a sieve into a cup.

Equipment

Notes

The tortilla can be cooked or dehydrated, as long as it is not fried or wheat flour based.

  • Category: cacao drinks
  • Method: boil and blend
  • Cuisine: drinks

Keywords: tortilla, hot chocolate, cacao drinks, champurrado, atole

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