Champurrado – Mexican Hot Chocolate with Corn Flour

Atole is a Mexican corn beverage drink that is served since Aztec times during festivities. At this time the plain atole was prepared by cooking maize (corn) with water and lime until soft; then ground and cooked until thickened.

If milk is added, it is called atole de leche and if also chocolate is added, this preparation is called champurrado.

Other variation include the bark of cacao (atole de cascara), honey (atole de agua miel), red chile (atole de chile) or the native brown sugar called piloncillo (atole de pinolei).

The addition of chocolate came probably from the Mayan culture and until now in Yucatan (old Mayan territories) they serve a thick chocolate atole perfumed with honey, black pepper and allspice called tanchcua.

As you see there are many different ways to prepare this beverage, I will give you my version; however, you may adapt it to your taste!

For the decoration of the picture I used the “muñequitas” which I bought in Mexico almost 30 years ago in “San Cristobal de La Casas” (Chiapas) and which we still keep for the pleasure of our eyes and souvenirs.

Champurrado - Mexican Hot Chocolate with Corn Flour

  • Servings: 4
  • Difficulty: easy
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Credit :Artandkitchen

Ingredients

  • 2 cups whole milk
  • 1 cinnamon stick
  • 1 pod star anise, optional
  • 4 tablespoons masa harina (corn flour)
  • 2 cups water
  • 4-8 tablespoons brown sugar, to taste
  • 30 dark chocolate, grated or one tablet „Abuelita chocolate“

Directions

  1. Heat the milk and chocolate in a saucepan with the spices, stirring to dissolve the chocolate. Add sugar to the milk mixture and stir to dissolve the sugar. Remove now from heat and keep aside.
  2. Mix the masa harina with the water in a small a small saucepot stir to combine well. Heat and cook until the masa de harina is cooked and it turns translucent.
  3. Remove the cinnamon stick and the anise pod from the milk mixture and while stirring add the mixture with the with the masa de harina.
  4. Heat again (while stirring constantly) and serve the hot champurrado immediately.

 

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Dense Chocolate Mix

A ready made mix for real tasty, spiced and dense and tasty hot chocolate perfect for cold days!

Dense Chocolate Mix

  • Servings: about 50-60 single portions
  • Difficulty: easy
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Credit :Artandkitchen

Ingredients

 

  • 2 cups dark unsweetened cocoa (250 g)
  • 2 cups sugar (400 g)
  • 4 teaspoons cinnamon
  • 8 teaspoons vanilla powder (4 envelopes vanilla sugar)
  • 1 teaspoon chili powder (or to taste)
  • 1/2 teaspoon cardamom ground(optional)
  • 6 tablespoons sifted cornstarch ( my addition to make it thicker)

Directions

  1. Mix all the ingredients well, with a food processor or by hand for at least 10 for minutes until cornflour is not visible.
  2. Preparation:. Heat the milk in a small pot or in the microwave. Add the mix (1 tablespoon for each cup or to taste) stir well with the whisk until dissolved and bring to boil again.
  3. Serve hot with a little whipped cream if desired and enjoy!

 

Black Forest Mocha

A great surprise for your family or friends: a warm dessert with a caffeine kick and more!

Black Forest Mocha

  • Servings: 1
  • Difficulty: easy
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You need:

  • 30 g black chocolate ( or milk chocolate if preferred)
  • 1 small cup of freshly brewed coffee, best if espresso
  • 1 tablespoon chocolate syrup (optional)
  • 2 tablespoons Kirsch (cherry brandy), quantity to taste
  • 1/2 cup whipped cream (sweetened if preferred)
  • Cherry syrup
  • Additional whipped cream, for topping
  • Shaved chocolate, for topping

Procedure

  1. Cut chocolate into pieces and place it in a microwave proof bowl or in a saucepot.
  2. Top with hot coffee and heat (microwave or stovetop) and stir to dissolve completely. Add Kirsch and stir once.
  3. Combine whipped cream with cherry syrup and stir only shortly.
  4. Poor the coffee into the cup, spoon the prepared cherry-whipped cream on top.
  5. Dot with little more white whipped cream and top with the shaved chocolate.
  6. Serve immediately and enjoy.

Autor: https://artandkitchen.wordpress.com/

 

Spiced Orange Ginger Ale Syrup

 

Hi! Today I would like to show you how to make an excellent and refreshing beverage for the warmer coming days. Making this syrup is so easy and you may change the spices to you taste but now I would like to suggest you to use cardamom and star anise as they give to the drink a special touch!

You can use this syrup directly with soda water or to add it to your tea, to prepare cocktails or to flavour desserts or whatever you like.

Spiced Orange Ginger Ale Syrup

  • Servings: about 20
  • Difficulty: easy
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You need:

For the syrup

  • 3 oranges, juice (quantity to adjust to 1 1/2 cups)
  • 1 orange, orange peel part only
  • 1/4 cup of roughly chopped ginger, don’t need to peel it
  • 5 cardamom pods
  • 1 star anise, optional (skip if you don’t like it)
  • 1/2 cup water
  • 1 3/4 cups or sugar

To serve:

  • Water (plain or sparkling water)
  • Orange slice (optional)

Procedure

  1. Combine all the ingredients except of water and sugar in the mixer and pulse for about one minute.
  2. Pour the mixture in a saucepot and heat just above of the boiling point, let sit for about 30 minutes. Sieve place aside the liquid and bring the pulp again in the pot with the water. Heat in the same way again, sieve and press out all the liquid. Discard the pulp.
  3. Now place the liquid in the saucepot, add the sugar and heat again just under the boiling point.
  4. Pour immediately in heat resistant bottles or jar, let cool down and place in the fridge.
  5. Pour the syrup in tall glasses filled with ice. Add the water and decorate with an orange slice.

 

Note: This syrup can be stored in the refrigerator for up to 2 months, but if you wish to keep the syrup this for longer time, sterilize (or pasteurize) the bottles or jars after filling.

 

Autor: https://artandkitchen.wordpress.com/

 

Hot Golden Spiced Frappuccino

Hot Golden Spiced Frappuccino

Today I would like to propose you an eye catching beautiful frappucino with 4 layers: golden milk, coffee, milk foam and chocolate syrup.

You may also prepare the summer variation with cold ingredients (using a milk frothier for the cold milk for a more stable foam) pouring them over ice cubes!

In my blog you will find the recipe for “golden chai spice mix” with some serving suggestion.

Take a break and enjoy this coffee!

[recipetitle=”Hot Golden Spiced Frappuccino” servings=”1″ time=”15 mins” difficulty=”medium”]

You need:

  • 1/3 cup milk (I used soy milk)
  • 1 teaspoon golden chai powder mix, see my post
  • 1-2 teaspoons sugar
  • 1/4 cup hot coffee or 1 espresso
  • Chocolate syrup (I made it myself and I added some cardamom) or cinnamon powder

Procedure:

  1. Heat the milk in a jar the microwave. Watch closely until you see the first tiny bubbles form on the edge in about a minute and turn it off.
  2. Remove from the oven, close the jar and shake until foam forms (if you have a milk frothier it’s even easier). Transfer the foam to the cup using a spoon. If you want more foam, shake it again.
  3. Add the spice mix and the sugar into the milk in the jar and stir well until sugar is dissolved.
  4. Pour the spiced milk on the side of a big cup watching not to disturb the milk foam. For this step the easiest way i
    s to pour the coffee over the back of a spoon to the wall of the cup
  5. Pour the coffee very slowly in the same way into the cup.
  6. Drizzle some chocolate syrup or cinnamon and serve immediately. Enjoy!

Autor: https://artandkitchen.wordpress.com/

[/recipe]

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Barraquito 3 Ways – Wonder Coffee from Tenerife

The first time I saw this coffee at the table of neighbors in a restaurant I wondered what kind of dessert it was but I did not ask for this. We had a great meal and I really did not need more food or sweets.

A few days later we tried the “café leche leche” witch is a simpler version of coffee with milk and condensed milk without the liquor. But we still did not try the barraquito.

As I wanted to replicate the “café leche leche” I came across the barraquito.

The photos were spectacular and I found that we need to try this and see how it works.

Looking at the pictures in the web I realized that the layers were quite different, mostly 5 different layers but even more.

The density and viscosity of the ingredients are the key of this impressive coffee, but also the technique is very important as pouring the ingredients quickly would. The chronological sequence of pouring the ingredients is also very important and the results may very different.

In some of the descriptions steps 4 and 5 (foamy milk and espresso) are inverted!

Sometimes some of the ingredients are mixed first (coffee + liquor or milk +coffee).

Well, I decide to try as I described but as well as inverting steps 4 and 5. The results?

Guess, look at the pictures? Which one got the espresso first?

Finally I changed the experiment adding in this sequence: condensed milk, liquor, half of the coffee, hot milk, second part of the coffee and foam of the milk (with little milk). I got 6 layers!

There was another problem to solve: I missed Licor 43 or Tía María. I replaced this an orange-liquor. The result? WOW this was so good! Probably the liquor should be think and “heavy” enough. Psst: in my next experiment I combined the orange liquor with agave syrup for less alcohol, this worked perfectly as well!

A barraquito is something between a coffee and a delicious dessert! Next time in Tenerife I try this and I will bring home a bottle of Licor 43 or/and Tía María!

Solution of the question: the glass with high white level just after the liquor got the milk first.

Barraquito Two Ways – Wonder Coffee from Tenerife

  • Servings: 1
  • Difficulty: medium
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You need

  • 1small cup of espresso
  • Hot milk, to taste
  • 2 tablespoons sweetened condensed milk
  • 1-2 tablespoons liquor (Licor 43 or Tía María)
  • Cinnamon
  • Lemon zest

Procedure:

  1. First of all you need to have all your ingredients ready, including the hot espresso and the milk. Foam the milk with the shaker or the special blender (I did not foam this enough, next time I will foam this better).
  2. In a small glass pour the condensed milk on the bottom first.
  3. Now fill the liquor letting it flowing from the wall of the glass or using the back of a spoon.
  4. In the same way pour the hot foamy milk.
  5. Now pour the espresso looking not to mix the levels. (optional: 5a. some more milk and foam)
  6. Sprinkle with cinnamon and add the lemon zest.

Author: https://artandkitchen.wordpress.com/

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Tropical Dream Pineapple Shake

Tropical-Style-Pineapple-Shake-1

I’ve created this super easy and simple beverage for our summer game according the rules and the ingredients suggested.

But the main inspiration came from our travel in Thailand when pineapple shakes were one of the most sold street beverage. Another variation we had was exactly the same but with banana!

For this recipe I suggest to take “ultra sweet” pineapples, but if this not available you can adjust it adding more sugar.

Don’t use fresh milk as it would separate with the sourness of the pineapple; plain yogurt would work as well.

Tropical Dream Pineapple Shake

  • Servings: 2
  • Difficulty: easy
  • Print

Autor: https://artandkitchen.wordpress.com/Tropical-Style-Pineapple-Shake-1

You need:

  • 2 cups ice cubes
  • 2 cups fresh pineapple chunks, from a fresh pineapple, peeled and cored
  • 1/4-1/2 cups, condensed milk (sweetened or not)
  • 1-4 tablespoons golden syrup or sugar, to taste (depends on the sweetness of the pineapple)
  • 1/4 teaspoon vanilla sugar or a few drops vanilla extract, to taste
  • 1 fresh pineapple slice or mint leaves for decoration

Procedure:

  1. Place ice cubes, pineapple chunks, condensed milk, sugar and vanilla in your blender (or in a bowl if using a hand blender); remember to adjust sugar to the sweetness of your pineapple.
  2. Blend it until very smooth. Adjust sugar if needed and blend again.
  3. Pour the shake in big glasses and decorate with the pineapple or mint.
  4. Enjoy!