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Recipe Detail Page
Summer Champurrado
Summer 2023
When Mexican hot chocolate is blended with pinole (corn flour), the thick, hot drink is called Champurrado. Using a freezer instead of corn to thicken this cold drink turns a cozy winter warmer into a cool summer slush with a chili-spiked rim. In place of our Hot Mexican Chocolate recipe (at LCBO.com), authentic chocolate de mesa (round discs of coarse dark cacao, spices and sometimes sugar) are available at Latin grocers, or find artisan brands like Taza on amazon.ca; prepare it according to package directions and freeze into cubes.
Makes 2 drinks
3 cups Hot Mexican Chocolate (1 recipe, without optional whipped cream)
Lemon wedge
Swicey Glass Rimmer (recipe follows)
6 ice cubes
2 oz tequila or mezcal
Dark chocolate for garnish (optional)
Small fresh or dried red chilies for garnish
1. At least 1 day before serving, prepare hot chocolate, cool and pour 2 1/2 cups (625 mL) into ice cube trays and freeze overnight. Reserve extra 1/2 cup (125 mL) chocolate mixture in a sealed jar or container and refrigerate.
2. When ready to serve, rim 2 cocktail glasses with Swicey Glass Rimmer by running a small wedge of lemon around the rim of the glass and dipping it in a saucer of rimmer.
3. Put frozen chocolate cubes in blender with ice cubes and tequila or mezcal, and blend on smoothie or milkshake setting (medium-high speed) until slushy and smooth. If consistency is too thick, shake refrigerated cold chocolate mixture then drizzle through hole in the blender’s lid in a thin stream, until slushy consistency is reached.
4. Fill each glass with half the blended mixture, dust the top with finely grated dark chocolate and garnish with a red chili.
Makes 2 drinks
SWICEY GLASS RIMMER
Sweet and spicy (“swicey”!) all at once, this colourful cocktail glass-rimmer is also wonderful with Margaritas and even Caesars! Using flaky salt and coarse raw sugar gives the mixture a great texture, but regular table salt and white sugar work, too. Tajín is a savoury chili-lime seasoning found at Latin grocers or on amazon.ca and other online pantry sources.
1. Mix 1 tbsp (15 mL) each of flaky salt (such as Maldon), raw coarse-granulated sugar and chili powder with 1 tsp (5 mL) cayenne pepper and 2 tsp (10 mL) Tajín seasoning until thoroughly combined. To rim cocktail glasses, pour rimmer mixture into a saucer, run a citrus wedge around glass rim and dip glass rims in mixture to coat. Store excess mixture in a tight-lidded jar or container for up to 1 month.