How to make champurrado/mexican hot chocolate


This is the masa harina I used for this recipe. I usually take it out of the bag and store it in the freezer for longer use.

Take a medium pot and set it over medium heat. Add the water.

Add the cinnamon sticks too. Let the cinnamon cook for about 10 minutes or until the water changes color

I used a little but more than this half of chocolate bar. It's a personal preference . If you want a more chocolatey flavor use the whole disk of chocolate

I prefer to use the abuelita brand mexican chocolate. You can also use the Ibarra brand. Thiscan be found at the hispanic section of your local supermarket.

As soon as the chocolate disc melted I poured my brown sugar in. I had no pilloncillo which is traditional to this recipe. Using brown sugar or even dark brown sugar is acceptable.

Use my measurements for the sugar or adjust it to your taste.

Now let's mix the milk with the masa flour.

If you prefer a thicker drink add a little bit more masa harina, if you like it chocolatey add the whole disc of chocolate. It's just a matter of taste. This is my personal favorite.


Watch the video: CHAMPURRADO. Easy Champurrado Recipe. Abuelitas Creamy Champurrado Recipe

Previous Article

How to make a yummy mixed berry smoothie!!

Next Article

How to make meringue cookies