Mexican Champurrado
Mexican Champurrado is a thick, warm chocolate drink usually made during the winter months and Holiday season.
Servings: 8 people
Calories: 242kcal
Ingredients
- 1 cinnamon stick
- 8 cups of water
- 1 cup of masa harina corn flour
- 1 Mexican Chocolate tablet 6.5 ounces
- 4 cups milk
- 1 cup of sugar
Instructions
- Place 6 cups of water in a large stock pot along with the cinnamon stick.
- Bring to a boil.
- Let simmer for 5 minutes.
- In the meantime, in a medium bowl, add the remaining 2 cups water and mix with the masa harina.
- You can use a blender or a hand mixer to dissolve any clumps.
- Add the masa mixture to the stock pot with the cinnamon tea.
- Stir constantly.
- Add the Mexican chocolate tablet to the stock pot.
- Melt the chocolate while stirring. About 3 minutes.
- Add the milk and sugar.
- Stir constantly.
- After about 8 minutes, the mixture will begin to thicken.
- Allow to cool for 5 minutes before serving.
Video
Notes
The champurrado remains very hot because of the thick consistency. Let cool before serving.
Instead of sugar, you can use piloncillo.
If it's too sweet, add milk. Add more sugar if you want it sweeter.
Nutrition
Calories: 242kcal | Carbohydrates: 44g | Protein: 5g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 12mg | Sodium: 67mg | Potassium: 209mg | Fiber: 1g | Sugar: 33g | Vitamin A: 228IU | Calcium: 169mg | Iron: 1mg