Chocolate Rose Champurrado

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Chocolate Rose champurrado 

4 cups almond milk

1 chocolate tablet- ibarra chocolate 

2 cinnamon sticks 

4 tbsp dried rose petals

1 tbsp cornstarch 

6 tbsp water 

In a pot on medium heat warm almond milk, cinnamon sticks, and chocolate tablets. Stir until chocolate breaks down. In a cup dissolve the cornstarch in water until there are no lumps. Add the cornstarch to your chocolate along with the rose petals and keep stirring. Lower the heat  until mixture thickens about 5-10 minutes. Strain rose petals before serving if desired. 

Maribel Gomez