When winter raises its chilly head in Mexico (yes, there’s a winter season in Mexico), people fight back against the cold with Champurrado. Essentially their version of hot chocolate, Champurrado is traditionally prepared with either masa de maíz or masa harina (aka corn flour), panela (unrefined sugar), water or milk, and a garnish of grated cinnamon, anise seed or fresh vanilla bean. To make a simplified, boozed up version of that classic cold weather treat, we added a slug of rum, spicy ancho chile liqueur and a creamy topper of RumChata. This piquant hot chocolate is garnished with a hefty tower of whipped cream (go ahead, use the stuff that comes straight out of the can) and freshly grated cinnamon.
0.75 oz Ancho Reyes Ancho Chile Liqueur
3 oz Rumchata
3 oz Whole Milk
2 tbsp Hot Chocolate
Canned Whipped Cream, for garnish
Freshly Grated Cinnamon, for garnish
- Add the chocolate powder, salt and milk to a saucepan, and heat over medium heat.
- Bring to a simmer and whisk until the powder has dissolved.
- Add the ancho liqueur and RumChata to a coffee mug, and top with the hot chocolate.
- Stir with a bar spoon to incorporate
- Garnish with whipped cream and freshly grated cinnamon.