Champurrado is a thick, warm Mexican chocolate drink usually made during the winter months and Holiday season.
Servings: 8 people
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.
Add the Mexican chocolate tablet to the stock pot.
Melt the chocolate while stirring. About 3 minutes.
Add the milk and sugar.
After about 8 minutes, the mixture will begin to thicken.
Allow to cool for 5 minutes before serving.
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.
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