Difference between revisions of "Champurrado"
RealRecipes (talk | contribs) m (Text replace - "Category:Recipes that need photos" to "") |
RealRecipes (talk | contribs) m (Text replace - "\[\[Category:Guatemalan ([^cC])(.*)\]\]" to "Category:Guatemalan cuisine Category:$1$2 Recipes") |
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# Remove the [[vanilla bean]] and serve in cups, sprinkled with [[cinnamon]]. | # Remove the [[vanilla bean]] and serve in cups, sprinkled with [[cinnamon]]. | ||
| − | [[Category:Guatemalan Beverages]] | + | [[Category:Guatemalan cuisine]] |
| + | [[Category:Beverages Recipes]] | ||
[[Category:Coffee Recipes]] | [[Category:Coffee Recipes]] | ||
[[Category:Unsweetened chocolate Recipes]] | [[Category:Unsweetened chocolate Recipes]] | ||
[[Category:Vanilla bean Recipes]] | [[Category:Vanilla bean Recipes]] | ||
[[Category:Milk and cream Recipes]] | [[Category:Milk and cream Recipes]] | ||
Revision as of 15:38, 8 May 2012
Description
Chocolate coffee
Ingredients
- 4 squares unsweetened chocolate
- 240 ml sugar
- 2 tbsp cornstarch
- 960 ml black coffee
- 2 tbsp ground cinnamon
- 1 large piece vanilla bean
- pinch of salt
- 1.4 l hot milk
- ground cinnamon for garnish
Directions
- In a double boiler over low heat, melt the chocolate in a little water.
- Combine the Sugar and cornstarch and add to the chocolate, mixing well.
- Add the coffee, stir well and heat for 10 minutes.
- Add the cinnamon, vanilla, salt and milk, and cook over medium heat for 35 minutes, stirring occasionally.
- Remove the vanilla bean and serve in cups, sprinkled with cinnamon.
