There's news of a winter storm headed our way, and by the time you read this, there may or may not be several inches of snow. I always find myself channeling my inner seven-year-old when snow storms are forecasted, hoping for a snow day. Whether you share my excitement for snow or not, it's sure to be cold out there, and I can't think of a better way to start the morning than with a cup of champurrado, or Mexican hot chocolate. 

I found this recipe on a wonderful site I recently stumbled upon, Muy Bueno Cookbook and have been hooked ever since. The site features many unique Mexican recipes and beautiful food photography. 

I decided to begin my exploration of the site's recipes with their version of champurrado, in which the author describes her memories of her grandmother making the drink for breakfast on cold, wintry mornings. My first thought—what a cool grandma!

In case you're unfamiliar with several of the ingredients, I was able to find masa harina (corn flour), piloncillo (Mexican unrefined brown sugar), and the Abuelita chocolate at a very cool market called El Eden Supermercado (6222 Richmond Highway). Just stumbling upon this grocery store made making this recipe worthwhile!

If you find that you would prefer the champurrado to be thicker, just increase the amount of masa harina to your liking. Stay warm and safe Alexandria!

Champurrado Recipe. Makes six (4-ounce) servings. 

Ingredients: 

• 3 cups water
• 2 cinnamon sticks
• 1 anise star 
• 1/4 cup masa harina
• 2 cups milk
• 1/2 disk Mexican chocolate, chopped (Abuelita or Ibarra chocolate)
• 3 ounces piloncillo, chopped or 1/2 cup packed brown sugar 

Directions:

• In a large saucepan boil water with the two cinnamon sticks and anise star. Remove from heat, cover and let steep for about 10 minutes. 
• Remove cinnamon and anise star, return saucepan to low heat and slowly add masa harina to the warm water and whisk until combined. 
• Add milk, chocolate and piloncillo and heat over medium just until boiling; reduce heat. 
• Simmer, uncovered for about 1o minutes, or until chocolate is completely melted and sugar is dissolved, whisking occasionally. Serve immediately.