Corn Thins Champurrado
Champurrado is a creamy Mexican hot chocolate with a maize base. We used Corn Thins Slices here to thicken the hot chocolate for a luxurious texture.
Blitz Corn Thins slices in a food processor until very fine. Sift the mixture through a fine sieve, take ½ cup of the sifted mixture and put into a medium saucepan over medium heat.
Whisking the mixture as you go, slowly pour 500ml water into the mixture. Make sure to whisk constantly. Once the water is incorporated bring to a boil then reduce heat to low-medium and let it simmer for 10 mins, whisking very often. Add milk, chocolate and sugar and continue to whisk over the heat until the chocolate melts. Remove from heat, add cinnamon and season with sea salt to taste.
Transfer the mixture to a blender (or use a hand-held blender) and blend until frothy and smooth.
Divide between mugs to serve.
½ packet Original Corn Thins slices
500ml full cream milk
100g dark chocolate, chopped
3 tbsp brown sugar
¼ tsp ground cinnamon
Sea salt flakes
Still Hungry, then why not try something else. Check what is in your fridge or pantry, or view any of our other CORN THINS recipes for some tasty ideas.