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
- 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
- Boil water, 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: cacao drinks
- Method: boil and blend
- Cuisine: drinks
Keywords: tortilla, hot chocolate, cacao drinks, champurrado, atole