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

Scale

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.