Description
When you do not have access to fresh corn masa or corn flour – this is the solution! The tortilla thickens your hot chocolate and gives it the nixtamalized flavor from the corn.
Tools: small pot, whisk, small blender, small sieve
Ingredients
- 1.5 cups of milk (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 tablespoons of brown sugar (15 grams)
- 10 grams of unrefined chocolate or 100% chocolate
Instructions
- Boil milk, tortilla, brown sugar, and cinnamon for 1 minute.
- Pour into a strong blender, add chocolate, and blend until you cannot see the tortilla. About 30 seconds.
- Pour everything back into the pot and whisk until it comes to a boil.
- When it boils, remove from heat and pour through a sieve into a cup.
Notes
The tortilla can be cooked or dehydrated, as long as it is not fried or wheat flour based.
- Category: hot chocolate
- Method: boil and blend
Keywords: tortilla, hot chocolate, cacao drinks, champurrado, atole