drinks · vegetarian · gluten-free
Champurrado
Thick masa-based Mexican hot chocolate with piloncillo and cinnamon, served with tamales at Christmas and Day of the Dead.
- Time
- 25min
- Steps
- 5
Ingredients
Tick what you already have.
Allergens
Contains milk.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
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Method
-
1
Simmer water, cinnamon and piloncillo until dissolved.
-
2
Whisk masa harina into the milk until smooth.
-
3
Add the masa milk and chocolate to the pot, whisking constantly.
-
4
Simmer, whisking, until thick and smooth, 10 minutes.
-
5
Remove cinnamon, add vanilla and froth before serving.
