Champurrado frozen dessert

A traditional hot chocolate richly spiced with cinnamon, vanilla and star anise, thickened with masa, presented here in frozen dessert form.


2T cool water
1t masa harina
1/4 cup unsweetened soy milk
1/2t ground cinnamon (1)
2T unrefined sugar (2)
1/4t vanilla extract
Several drops, anise extract (1)
25g bittersweet chocolate (I used a fairly traded bar, 70% cocoa)
2 Large frozen bananas (about 2 cups)
A pinch of cocoa for garnish (I use a fairly traded, Dutch-processed brand)


Mix the masa and cool water in a small bowl. Add the mixture to a small sauce pan and warn on medium. Add the soy milk and stir to combine. Bring the pan to a light simmer. Mix the cinnamon and sugar until well combined. Add the mixture to the pan. Stir thoroughly. Simmer lightly, stirring frequently, for about 3-5 minutes

or until the mixture is starting to thicken.

As the sugar is dissolving, break the chocolate in to small pieces. Add the chocolate to the pan, stirring continuously until the chocolate is melted. Be very careful not to add water, heat the pan too much, or do anything else that might make your chocolate seize.

When the chocolate has melted, remove from heat. Let the chocolate cool 1 minute, stirring frequently. Add the chocolate mixture to the bananas and puree smooth. Spoon out into an appropriate glass, sprinkle with cocoa and serve.

1. Normally, cinnamon sticks and star anise pods are preferred, but given the small amount of liquid involved, ground cinnamon and extract will do. If you decide to quadruple the recipe, by all means, use the whole spices.

2. Piloncillo is preferred, but not readily available everywhere. I used 2T scant coconut sugar, 1/2t black strap molasses for this version.