Champurrado
This Champurrado recipe is creamy, not overly sweet and comforting during the winter and holiday months. It's made with Mexican chocolate, masa-harina, milk and cinnamon.
Ingredients
- ¼ cup Masa harina
- 1 ¼ Mexican chocolate tablets (about 4 oz)
- 2 ½ cups Water (separated)
- 2 cups Milk (whole milk or milk of choice)
- 1 Cinnamon stick
- 2 oz Dark brown sugar or piloncillo * see note
Instructions
- Start by dissolving the masa harina in a small bowl with ½ cup of warm water (microwave for 15-20 seconds). You can use a whisk or fork to dissolve any lumps and set aside.
- In a medium size saucepan add 2 cups of water, and cinnamon stick over medium-high heat. Bring to a boil and then add in the chocolate and add in sugar if using.
- Stir occasionally until the chocolate has dissolved. Stir in the prepared masa-harina using a whisk to make sure any lumps are gone. Once the mixture starts boiling pour in the milk and continue to stir occasionally and bring back to a boil. The mixture will start to thicken. Lower heat and simmer for 15-20 minutes stirring occasionally and remove from the heat.
- Discard the cinnamon stick and use a mesh strainer to strain the champurrado in a large bowl or cup to get rid of any masa-harina lumps or left over cinnamon stick pieces.
- Let it cool down for five minutes and serve. Make sure you're careful if drinking immediately as it's very hot.
Notes
* Piloncillo or dark brown sugar for added sweetness you can add 2 oz of pilocillo cone or 2 tbsp- ¼ cup of brown sugar.
*Masa-harina - to make the champurrado thicker you can whisk in a 1 tablespoons of masa harina at a time, making sure all lumps are dissolved.
Milk - to make champurrado dairy-free you can use creamy oat milk or any nut milk of choice.
* Once the champurrado has been sitting for a while it will thicken more - stir in some milk or water make more runnier.
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