Chumparrado is the name of this thick and decadent Mexican hot chocolate and is the perfect treat to have alongside a reading of Shakespeare’s Winters Tale Recipe from Goya
(Originally published 03/04/2024)
Prep time: 5 minutes
Cooking time: 10 minutes
Makes: 3 cups
Ingredients
1/2 cup maize flour
2 cups whole milk
4oz brown sugar
1 disk Abuelita chocolate or 3oz of dark chocolate
pinch of cinnamon
1. Sometimes you’ve got to whisk it all
Welcome your kitchen companions to the gun show because you are going to need your arm muscles for this one. Add the half cup of maize flour with 2 cups of water into a saucepan, whisking continuously until it becomes thick.
Once thick, add in the 2 cups of milk, 4oz of brown sugar, your chocolate (in disk or chocolate form – probably best to chop it up don’t add it whole like us) and a pinch of cinnamon.
Whisk again until everything is combined and the liquid is thick and glossy.
Pour triumphantly into your favourite mug.
Dink and drink!
Food for Thought
Lizzy says: “I have wanted to make this for a long time – ever since watching Chocolat; in my head, this was going to be like a spicy flavoured, thick, creamy hot chocolate… it was not. In all fairness, I could not source the chocolate disks so used dark chocolate instead, as you can see from the dink and sink I literally had to eat it with a spoon because it was so thick. I did end up trying some of the disc hot chocolate when I went to visit Kate, but it was still a little bit off… 3/10.”
Kate says: “It turns out I didn’t write a review for this at the time and my lasting impression is literally just”thick”. This was honestly more like a chocolate pudding than a drink and tasted for me a bit flubbery. I think using the real Mexican chocolate disk helped a lot because it brings some subtle cinnamony spice to the drink but it is currently 3 months later and I still have an almost full box of it in my cupboard. Maybe I would give it a try again without the maize flour but currently it’s a 2/10″
2.5/10 Gasps
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