The Pantry Dish

Here's another family favorite traditional drink.  

I've always looked forward to this time of the year not only for Christmas but for the food and this comfort drink that I love so much.  At the age of about 12 (I think), I remember watching one of my relatives making this and I just had to know how it was made.  So I watched her and tried to understand the process and ingredients, but of course I didn't write any of it down and forgot.  Recently I asked one of my aunts (my Tia Olga) how to make it because I had been craving it and she gladly told me with detail.  I couldn't go without sharing this with you because it isn't the same as American hot chocolate.  It's thicker, smoother, sweet yet nowhere near the flavor of powdered hot chocolate,  it's a different type of chocolate, and it's filling.  It will surely warm your belly :)  

Ingredients:

1/4 cup Maseca (hominy flour)
1 small cone of piloncillo
2 whole cinnamon sticks
3 cups of milk
if you're lactose intolerant, use Lactaid!
1/2 tablet of Mexican chocolate such as
      Ibarra or Abuelita

I forgot to add the chocolate in the ingredients picture but don't worry, it's coming up :)

First step:

Combine the masa (hominy flour) with milk.

Second:

Whisk together until there are no lumps and the masa has fully dissolved.  It will feel a little grainy, that's okay.

(You can also just whisk them inside the pot you will be using to make this if you want.  Just don't do this if the pot is hot. Avoid adding the masa into warm milk because the masa will get lumpy.)

Then:

Pour into a two quart size pot, turn on the heat to medium-high to get it going.  Continue whisking vigorously.  Don't even think about walking away from this one!  If left alone too long without whisking it will start to cook the masa at the bottom of the pan and possibly burn if left to sit too long without the whisking.

Once you see that the milk is about to boil, reduce heat to medium and add the piloncillo and cinnamon sticks.  Continue to whisk until all the piloncillo has dissolved.

Once the piloncillo has dissloved, add half of a tablet of Abuelita's chocolate.  I usually break the tablet by hitting it against the edge of the counter. 

Whisk some more until the chocolate has melted completely. 

Did I mention whisking is important here?!  Keep whisking from start to finish.  You don't want to give the milk a chance to burn.

When the chocolate is completely melted, turn off the heat, cover and remove it from the burner.  Let it sit a few minutes so you don't burn yourself when you drink it.  Whisk again a little just before serving.  The whole process takes about 15 minutes.

Also, it tends to thicken a little more after a while so if it's too thick later just add a little more milk.

Serve.....

and aaahhhhh..... 

Enjoy!