Champurrado
Beverage made with Mexican hot chocolate and masa
Servings: 6 cups
Ingredients
- 4 cups water warm
- 2 cups milk
- 1/2 cup masa
- 2 oz piloncillo or 1/4 cup brown sugar
- 1 cinnamon stick
- 1 tablet Mexican hot chocolate such as Abuelita, Ibarra, or Tazo brands
Instructions
- Place a large saucepan or pot over medium heat and add 2 cups of water, the brown sugar or piloncillo, and a cinnamon stick. Bring to a boil.
- In a bowl combine the masa with the rest of the water and whisk until masa is dissolved. Set aside.
- Once the water sugar mixture starts to boil, add chocolate tab and stir until chocolate is melted. Add milk and whisk until combined.
- Bring to a slow boil and add masa mixture. Whisk continuously for a couple of minutes and simmer over medium heat for 15 minutes. Whisk every 5 minutes to prevent clumps of masa from forming. Champurrado should have a thick consistency. If not thickened, simmer for additional 5-10 minutes.