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Gallery
Champurrado
Credit:
Lennart Weibull
Recipe Summary
Yield: Serves 4 to 6
Ingredients
Ingredient Checklist
2 ounces piloncillo or 1/2 cup packed light-brown sugar
1 small cinnamon stick
4 ounces chopped Mexican chocolate
1/4 cup masa harina
2 cups whole milk
Gallery
Champurrado
Credit:
Lennart Weibull
Recipe Summary
Yield: Serves 4 to 6
Gallery
Champurrado
Credit:
Lennart Weibull
Champurrado
Credit:
Lennart Weibull
Champurrado
Recipe Summary
Yield: Serves 4 to 6
Recipe Summary
Yield: Serves 4 to 6
Yield: Serves 4 to 6
Serves 4 to 6
Ingredients
Ingredients
- 2 ounces piloncillo or 1/2 cup packed light-brown sugar
- 1 small cinnamon stick
- 4 ounces chopped Mexican chocolate
- 1/4 cup masa harina
- 2 cups whole milk
Directions
Bring 4 cups water, piloncillo (or brown sugar), and 1 small cinnamon stick to a boil. Reduce heat to medium-low; simmer, stirring occasionally, until sugar dissolves (about 10 minutes for piloncillo, 3 to 4 for brown sugar).
Stir in chocolate and cook, stirring a few times, until melted. Pour milk into a medium bowl and whisk in masa harina; slowly whisk into chocolate mixture.
Return to a simmer and cook, whisking often, until frothy and thickened slightly, 3 to 5 minutes. Remove cinnamon stick and pour evenly into mugs.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Champurrado
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Reviews:
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Most Helpful
Most Positive
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All Reviews for Champurrado
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
