Champurrado
Ingredients
- 4 cups water
- 1 cup masa harina (corn flour)
- 2 cups milk
- 4 oz Mexican chocolate (such as Ibarra or Abuelita), chopped
- 1 cinnamon stick
- 1/4 cup sugar (adjust to taste)
- 1 Pinch salt
Instructions
- In a medium-sized saucepan, bring the water to a gentle boil.
- In a separate bowl, mix the masa harina with 1 cup of water until well combined and there are no lumps.
- Slowly pour the masa harina mixture into the saucepan with boiling water, stirring constantly to prevent clumps from forming.
- Add the chopped chocolate and cinnamon stick to the saucepan, continuing to stir until the chocolate is completely melted.
- Reduce the heat to low and gradually add the milk to the saucepan, stirring constantly.
- Add the sugar and salt, adjusting the sweetness to your preference. Feel free to add more sugar if you like it sweeter.
- Let the Champurrado simmer on low heat for about 10-15 minutes, stirring occasionally to prevent it from sticking to the bottom of the pan.
- Remove the cinnamon stick and serve the Champurrado hot.
- You can garnish it with a sprinkle of ground cinnamon or whipped cream if desired.
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
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