Description
For years I was at the mercy of others to satisfy my needs for a hot cup of champurrado. Not anymore.
Info
5min
35min
4
Ingredients
4 cups milk
- ⚠️ NOTE!: With 4 cups, it's a little too viscous. Add 1/2 cup more and experiment.
2 ounces piloncillo, plus more to taste
1.5-2 (3-ounce) discs Mexican chocolate (I used Abuelita brand)
1 cinnamon stick
1 1/2 cups warm water
1/2 cup masa harina
2 teaspoons vanilla extract
1 pinch salt
ℹ️ NOTE: My mother-in-law recommended I mix in a touch of rice flour and all-purpose flour in with the masa harina. To taste, no measurements provided. Then, before adding to the chocolate mixture in the pan, put the mixture of flours (including harina!), in a separate pan over fire to cook it while dry for a bit.
rice flour
all-purpose flour
Directions
Add milk, piloncillo, Mexican chocolate, and cinnamon stick
to a medium saucepan or pot. Heat over low-medium heat until the piloncillo
and chocolate have completely dissolved. Stir frequently to make sure nothing
sticks to the bottom of the saucepan.Remove and discard the cinnamon stick, using a strainer if it has broken into pieces.
In a small bowl, add warm water and masa harina. Whisk together until the mixture is smooth.
Add the masa harina mixture, vanilla extract, and salt to the saucepan. Whisk to combine.
Bring to a simmer, reduce heat to low, and continue to cook, whisking frequently, for 25-30 minutes until thick, creamy, velvety, and smooth. The champurrado should be thick enough to coat the back of a spoon.
Serve and garnish with a touch of ground cinnamon or a cinnamon stick.