I first had this in Arizona at the home of Jodee Linta, my teaching friend of many years. It is unbelieveably smooth chocolate. Jodee served it with marshmallows on top.
When I was a junior high school girl, we were required to take cooking and sewing. One of our first recipes to make was hot chocolate, with flour in it like the champura. I had never heard of that at home, but, like the champura, it made the chocolate drink smooth and silky.
Jodee sent me some Mexican chocolate tablets, so I have made it here in Florida. I can now get the tablets in our local super market. You probably can, too.
Mexican Hot Chocolate
(Champura)
1 tablet Mexican Chocolate (like Ibarra)
4 c water
2 cinnamon sticks
also:
2 T flour
1/4 c water
1 15-oz can evaporated milk
1. Heat the chocolate tablet, the 4 c of water, and the 2 cinnamon sticks to a boil.
2.
Add sugar to taste (Jodee used about a cup.)
3.
Mix 2 Tbsp flour with 1/4 cup water. Add to chocolate mixture and stir well. Add the evaporated milk, stir well, and serve.
