Difference between revisions of "Champurrado"
RealRecipes (talk | contribs) m (Text replace - "\[\[Category:Guatemalan ([^cC])(.*)\]\]" to "Category:Guatemalan cuisine Category:$1$2 Recipes") |
RealRecipes (talk | contribs) m (Text replace - "Directions" to "Procedures") |
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* ground [[cinnamon]] for garnish | * ground [[cinnamon]] for garnish | ||
| − | == | + | == Procedures == |
# In a double boiler over low heat, melt the [[chocolate]] in a little [[water]]. | # In a double boiler over low heat, melt the [[chocolate]] in a little [[water]]. | ||
# Combine the [[Granulated sugar|Sugar]] and [[cornstarch]] and add to the [[chocolate]], mixing well. | # Combine the [[Granulated sugar|Sugar]] and [[cornstarch]] and add to the [[chocolate]], mixing well. | ||
Latest revision as of 10:02, 15 July 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
Procedures
- 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.
