1/3 cup finely ground masa harina
1 tablespoon maizena or cornstarch
1/2 cup cold water
4 cups milk
3/4 cup packed dark brown sugar
1 ounce bittersweet or semisweet chocolate, chopped
Dash ground cinnamon
1 (2-inch) piece vanilla bean, split to expose seeds, or 1 teaspoon vanilla extract
Tamales or Churros
Add the masa harina and maizena to the cold water and whisk to dissolve lumps. Add the mixture to the milk and brown sugar in a saucepan deep enough to allow room for whisking. Stir over very low heat.
Once the champurrado has begun to slightly thicken, after about 10 minutes, add the chocolate, cinnamon and vanilla bean (or vanilla extract). The tiny granules of corn will take about 20 minutes to swell and thicken, and suddenly the champurrado will become smooth and velvety thick. Remove vanilla bean and serve garnished with cinnamon sticks.
Makes 4 servings.
Date: December 6, 2006