Champurrado

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

1. In a double boiler over low heat, melt the chocolate in a little water.
2. Combine the Sugar and cornstarch and add to the chocolate, mixing well.
3. Add the coffee, stir well and heat for 10 minutes.
4. Add the cinnamon, vanilla, salt and milk, and cook over medium heat for 35 minutes, stirring occasionally.
5. Remove the vanilla bean and serve in cups, sprinkled with cinnamon.