Champurrado, a Mexican hot chocolate thickened with masa flour, is traditionally frothed with a wooden whisk called a molinillo, which is rolled between the palms. We've used a regular whisk. Piloncillo is the traditional sweetener in this and many other Mexican recipes.
Note Rapadura, piloncillo and panela sugar are all variations on unrefined sugarcane juice. Rapadura is the Portuguese name for the sugarcane juice product common in South American countries including Brazil and Venezuela. It has a distinct caramel flavour and a fine grain. Piloncillo, the dark brown Mexican version, is sold in conical blocks. Masa flour, a type of corn flour, is available from The Essential Ingredient and Monterey Mexican Foods.
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