
Cacao 70 ~ Montreal, Canada:
Champurrado (Mexican hot chocolate)
1 cup milk
85 g good quality dark chocolate, chopped (3 squares)
2 tsp cocoa
1/2 tsp ground cinnamon1 tsp cornstarch
2 tbsp coffee liqueur (optional)
cinnamon stick
whipped cream
POUR milk into a saucepan. Place over medium. Heat until milk comes to a simmer. Whisk in chocolate, cocoa and cinnamon. Whisk in cornstarch. Bring to a boil, whisking continuously until mixture is slightly thick and smooth. Whisk in coffee liqueur, if desired. Pour into a mug. Garnish with whipped cream and a cinnamon stick. Serves 1.
Contact:
514-933-1688.
Address:
1310, Ste-Catherine Street East,
Montreal, QC H2L 2H5