Mexican Champurrado Recipe (Printable Format)
Cold outside? This is Mexican coziness!
# Needed Ingredients:
01 -
1 spoon of vanilla extract.
02 -
2 cinnamon sticks.
03 -
4 cups of whole milk.
04 -
3 cups of water.
05 -
1/2 cup of masa harina.
06 -
1 cone of piloncillo or 1 cup of brown sugar.
07 -
Two chocolate bars (6.2 oz).
# Preparation Steps:
01 -
Warm up milk and cinnamon until it’s nearly boiling.
02 -
Mix water and masa harina in a blender until it’s super smooth.
03 -
Pour the masa blend through a strainer right into the milk.
04 -
Stir the mixture constantly until it thickens and bubbles pop through.
05 -
Turn the heat down. Toss in the chocolate, sugar, and vanilla, then stir till melted.
06 -
Run it through a strainer if you’re after an even smoother drink.
# Supplementary Details:
01 -
Prepare it 30 minutes ahead, and keep it warm.
02 -
Stays good in the fridge for 3 days.
03 -
Heat it gently with a splash of milk when reheating.