SPICY HOT CHOCOLATE (Mexican Style Champurrado)

LINK TO RECIPE:  

Recipe: Spicy hot chocolate (Champurrado) -- latimes.com

  Photo from:  dianasdesserts.com

While pondering and trying to get inspiration for my very first real post for the week, I checked my pantry to get an inventory of what I have stored but, as always, the devil was in the details.  As I surveyed the ever-changing blueprint of my "creative pantry," I turned my head to the left and there it was -- an unopened box of  "Abuelita" Mexican Chocolate Drink Mix staring me in the face, with its little silver-haired, Tootsie-look-alike grandma photo enticing me with a cup (see photo below).  As luck would have it, this recipe had just been posted by one of the bloggers I follow.  It must be subliminal.

Upon inspecting the ingredients of the recipe, I was glad to learn that I had everything  in stock except for the fresh masa.  So off to the Latin American store I went and bought what seemed like enough masa to last me through my next lifetime.  I almost tripped as I ran out of the store, too excited to get home and get this hot chocolate party started.

I made it home safely without running into cars and pedestrians so I proceeded to gather the tools of the trade (stock pot, cups, etc.)  As systematic as I was with my approach to this project, I had to continue to remind myself that my challenge here is to LEARN and not try to TEACH, so I tossed all my creative genius (ha!) aside and attempted to follow the recipe AS WRITTEN.  It's like going to rehab (not that I've experienced it first-hand) but I had moments where I wanted to go about the recipe MY WAY and 'gourmet-ize' this ever-so-traditional recipe by adding cayenne pepper, mint, whipped cream.  Whenever the urge hit me to change it up, I had to drop everything, take a deep breath, refresh, and refocus.  Discipline is a very hard thing to master, I get that now.

Finally, with all my ingredients and equipment in line, I visualized somehow that following a recipe is akin to prepping for surgery.  You've got to have all your instruments prepared, cleaned, measured, and so on.  I got a bit worried when the recipe called for a 2-gallon stock pot.  Heck, I only have a 3.5-gallon stock pot.  So, am I allowed to change this part if I were to stick with the recipe as written?  My common sense got the better of me and I've convinced myself that changing details such as these would be "allowed" because changing the size of the pot will not alter the recipe in any way.

With all systems go, I lit my gas stove burner and proceeded with Step 1 of the recipe.  It was easy enough to boil water with cinnamon sticks.  The rest of the steps were straight forward and no fancy footwork was needed.

While the hot chocolate was melting away, I could not help but take note of the marriage of the masa, milk and hot chocolate aroma wafting in the air with a slight hint of cinnamon lingering around.  The kitchen suddenly smelled heavenly!  I could not wait for the consistency to be just right so I can finally get a taste of this evil concoction.  I say evil because I have to drink ALL 20 servings within three days!  I may have to give some to my neighbors to help me out.  The time of perfection finally arrived and after straining the cinnamon sticks from the drink, I generously ladled what seemed like three servings in a huge mug.  It was a bit too hot to taste so I let it cool down a bit while I prepared some snacks to serve with it.  I found some Danish style butter cookies (I know, that's so random) but in a pinch, anything 'butter' will have to do.

Approximately 10 minutes later, the champurrado seemed cool enough to drink so I sat down with my mug in hand and took my very first taste, slowly at first as if in a tea ritual.  I must admit that the first sip was perfection!  Every bit of my taste buds seemed to tingle with delight and approval with every little sip that I took.  I slowly drank (sipped, rather) the rest of my three-cup serving without any problems.  And, yup, the butter cookies were a good call.  And, nope, I don't think my neighbors will be getting to try it as I know I'll be drinking all of it within three days.  It was very delicious.

I was very impressed that I managed to complete the recipe as written.  This may seem such an easy task for now because it is all but a simple recipe.  I can't wait to tackle more complex dishes as I trudge along this journey to culinary discipline.

ASSESSMENT:  This recipe provided simple but yummy goodness and true to tradition; a nice soothing drink, best served medium hot.  Highly recommended.

NOTES:  I was informed by one of the clerks at the Latin American grocery store (whom I interviewed about her version of champurrado) that champurrado takes on a more authentic taste when served in terracotta glazed cups, which are available in their store, of course.  I passed on purchasing the terracotta mugs for now although I can imagine how the properties of the vessel could add a certain something to the flavor of whatever is served in it.

IN CASE YOU DIDN'T KNOW:
Masa; Masa Harina:  [MAH-sah ah-REE-nah]
The Spanish word for "dough," masa  is the traditional dough used to make corn TORTILLAS. It's made with sun- or fire-dried corn kernels that have been cooked in limewater (water mixed with calcium oxide). After having been cooked, then soaked in the limewater overnight, the wet corn is ground into masa. Masa harina (literally "dough flour") is flour made from dried masa.

"Abuelita" brand Mexican Chocolate Tablets: (This is available in most grocery stores that has a Latin American section or any Latin American grocery store, or online.)

Until next time.......