Champurrado

Ingredients

• 80 g Masa Harina
• 250 ml Water
• 1 l Whole Milk
• 100 g Piloncillo
• 100 g Mexican Chocolate
• 1 Stange Cinnamon Stick
• 1 Prise Salt
• 0.5 TL ground cinnamon (optional)

Instructions

1. In a medium bowl, thoroughly whisk together the Masa Harina with the water until completely dissolved and forming a smooth paste. Ensure there are no lumps, as this would affect the texture of the champurrado.
2. In a large pot over medium heat, add the whole milk, piloncillo, Mexican chocolate, and cinnamon stick. Stir constantly until the piloncillo and chocolate are fully melted and the mixture begins to simmer. Make sure nothing sticks to the bottom.
3. Reduce the heat to low and slowly pour the masa mixture into the simmering milk, whisking constantly to prevent lumps from forming. This is crucial for a smooth consistency.
4. Add a pinch of salt to enhance the flavors and add depth to the sweet notes. Increase the heat back to medium-low and continue to cook the champurrado, stirring constantly, for about 10-15 minutes, until it thickens to a rich, syrupy consistency.
5. Remove the cinnamon stick before serving. Pour the hot champurrado into mugs and serve immediately to ensure the best experience. It can be garnished with a sprinkle of ground cinnamon, if desired.

Nutrition