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Champurrado

Ingredients

Ingredients

  • 2 cups milk
  • 2 cups water
  • 3 ounces piloncillo grated
  • 3.5 ounce disc mexican chocolate grated
  • 1/3 cup masa harina
  • 1/2 teaspoon Mexican canela ground
  • *1/3 teaspoon Mexican vanilla

Instructions

Directions

  • Combine all of the ingredients into the blender. Blend on high for 30-40 seconds.
  • Transfer to a medium saucepan and heat to medium/low.
  • After about 8-10 minutes, when champurrado begins to warm up you will need to stir it often. Turn heat up slightly.
  • As it heats up and becomes thicker, make sure to stir, scraping the bottom. You will get a few small lumps of masa harina, but nothing major. Serve right away.

Notes

Tips~ If you would like a thicker champurrado, dissolve 1 tablespoon of masa harina in some water and whisk into the hot champurrado.