Get Cozy With a Chocolaty Champurrado Mix


Rich and chocolaty champurrado, a Mexican beverage in the atole family, is easy to prepare with a mix from La Monarca Bakery, a chain in the Los Angeles area now selling it nationwide. Serve it with tamales or, for Epiphany, to sip with a circular rosca de reyes (king’s cake). It combines masa harina with cinnamon-scented chocolate and brown sugar to simmer in water or milk, and should be whisked to a froth. The bakery sells the mix with a molinillo, the traditional carved wooden Mexican stirring tool. Champurrado is usually a breakfast drink, but is inviting on a chilly late afternoon with a shot of mezcal. Mexican hot chocolate and coffee, Cafe de Olla, seasoned with spices, are also available. La Monarca’s name relates to the 1 percent of sales of all packaged items that it donates to Ecolife Conservation, a nonprofit working to protect the hordes of monarch butterflies that winter in central Mexico.


Champurrado, hot chocolate $10 or $18 with molinillo; coffee (Cafe de Olla), $16,

Follow NYT Food on Twitter and NYT Cooking on Instagram, Facebook and Pinterest. Get regular updates from NYT Cooking, with recipe suggestions, cooking tips and shopping advice.


Source link



Please enter your comment!
Please enter your name here