Man, it is chilly today. If only we could do something about it. I don't like the thought of putting the heat on, because it's still warm enough when it's sunny that I've been opening the doors to get some fresh air. Opening the doors in one part of the day and turning the heat on in another part just seems counterproductive, you know?
I mean, I could make champurrado, I guess, that's this Mexican hot chocolate thickened with corn meal, and I've got some nice cinnamon and some whiskey --
-- what's that? I should make the champurrado?
Well c'mon, gang, let's go!
Champurrado is an atole, a class of masa-thickened beverages which can be served thick enough to need a spoon or thin enough to barely coat the glass -- sort of the way milkshakes vary. Chocolate and cornmeal are the constants with champurrado; milk (half and half in my case), spices, etc. all vary.
I ground up some Callebaut dark chocolate in the Cuisinart -- when your kitchen is cold, this is easy to do without the heat of the blade melting the chocolate -- and added yellow cornmeal, two kinds of cinnamon (Saigon and Ceylon), and a touch of chile powder, as well as a little sea salt you can't really see in the photo.
Ideally, you would combine this with hot water and/or milk using a special wooden whisk, but whatever.
I tried to use the espresso sea salt from Marx to rim the glass, but it just didn't want to stick -- so most of what's rimming it is actually just sugar.