In case you're wondering, champurrado is simply Mexican hot chocolate married with an atole, a ordinary masa-based Mexican hot drink.
Masa harina is the flour used for making corn tortillas and can also be used to thicken this rich, chocolate drink.
Ingredients
Instructions
Notes
Nutrition
Serving: 1cup | Calories: 298kcal | Carbohydrates: 46g | Protein: 5g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 12mg | Sodium: 68mg | Potassium: 274mg | Fiber: 1g | Sugar: 38g | Vitamin A: 215IU | Calcium: 174mg | Iron: 1.3mg
HOW TO MAKE CHAMPURRADO
Traditionally, champurrado (Chom-poo-rah-doe) is sweetened with piloncillo, a Mexican unrefined brown sugar, and typically flavored with anise seed, and/or vanilla bean. It’s served most typically at Christmas time with tamales, or as a breakfast drink served along churros.
I’ve professed my love for Mexican meals before, and I’ve also advised you about this superior journal I found, BHG’s Ultimate Mexican. I these days made the Spicy Grilled Chicken with Baja Black Beans and Rice and it was marvelous. Among the different earmarked pages, was this engaging recipe for champurrado.
RECIPE NOTES:
The recipe underneath makes four servings. I cut it in half with out any problems.
If you don't have any anise seeds, you may grind star anise instead.
If you desire just a little extra bite, upload a pinch or NULL of cayenne pepper!
Add a cinnamon stick for a fun and festive stirring stick.
INGREDIENTS FOR CHAMPURRADO:
Champurrado in glass cups with cookies
I’ve learn elsewhere that this deliciously thick and creamy drink is extensively handy from Mexican meals vendors. I bet it could be superb for breakfast with Mallorca Puerto Rican candy bread or Conchas, a Mexican candy bread! I decided to attempt this resulting from the Mexican chocolate I had sitting in my pantry after making this satisfying Mexican Chocolate Ice Cream a few months ago.
Champurrado: Thick Mexican Hot Chocolate
Champurrado is a delicious Mexican hot chocolate thickened with masa harina and served hot!
THICK #MEXICAN #HOT #CHOCOLATE
Masa harina is the flour used for making corn tortillas and can also be used to thicken this rich, chocolate drink.
Ingredients
- 1/4 cup masa harina corn tortilla flour
- 2 cups warm water
- 2 cups entire milk
- 3.25 oz disk Mexican chocolate chopped
- 3 oz piloncillo cones chopped or 1/2 cup packed brown sugar
- 1/8 teaspoon flooring anise seeds I used star anise
- Helpful Kitchen Tools:
- Measuring cups and spoons
- Large saucepan
- Whisk
- Liquid measure
Instructions
- In a big saucepan, slowly upload masa harina to the nice and cozy water, whisking till combined. Add milk, chocolate, piloncillo, and flooring anise seeds.
- Heat over medium warmth simply till boiling; scale back heat. Simmer, uncovered, about 10 minutes or till chocolate is fully melted and sugar is dissolved, whisking occasionally. Serve immediately.
Notes
- The recipe underneath makes four servings. I cut it in half with out any problems.
- If you don't have any anise seeds, you may grind star anise instead.
- If you desire just a little extra bite, upload a pinch or NULL of cayenne pepper!
- Add a cinnamon stick for a fun and festive stirring stick.
Nutrition
Serving: 1cup | Calories: 298kcal | Carbohydrates: 46g | Protein: 5g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 12mg | Sodium: 68mg | Potassium: 274mg | Fiber: 1g | Sugar: 38g | Vitamin A: 215IU | Calcium: 174mg | Iron: 1.3mg
HOW TO MAKE CHAMPURRADO
Traditionally, champurrado (Chom-poo-rah-doe) is sweetened with piloncillo, a Mexican unrefined brown sugar, and typically flavored with anise seed, and/or vanilla bean. It’s served most typically at Christmas time with tamales, or as a breakfast drink served along churros.
I’ve professed my love for Mexican meals before, and I’ve also advised you about this superior journal I found, BHG’s Ultimate Mexican. I these days made the Spicy Grilled Chicken with Baja Black Beans and Rice and it was marvelous. Among the different earmarked pages, was this engaging recipe for champurrado.
RECIPE NOTES:
The recipe underneath makes four servings. I cut it in half with out any problems.
If you don't have any anise seeds, you may grind star anise instead.
If you desire just a little extra bite, upload a pinch or NULL of cayenne pepper!
Add a cinnamon stick for a fun and festive stirring stick.
INGREDIENTS FOR CHAMPURRADO:
- 1/4 cup masa harina (corn tortilla flour)
- 2 cups warm water
- 2 cups entire milk
- 1 disk (3.25 oz) Mexican chocolate, chopped
- 3 oz piloncillo cones, chopped or 1/2 cup packed brown sugar
- 1/8 teaspoon flooring anise seeds (I used star anise)
- Helpful Kitchen Tools
- Measuring cups and spoons
- Large saucepan
- Whisk
- Liquid measure
Champurrado in glass cups with cookies
I’ve learn elsewhere that this deliciously thick and creamy drink is extensively handy from Mexican meals vendors. I bet it could be superb for breakfast with Mallorca Puerto Rican candy bread or Conchas, a Mexican candy bread! I decided to attempt this resulting from the Mexican chocolate I had sitting in my pantry after making this satisfying Mexican Chocolate Ice Cream a few months ago.
Champurrado: Thick Mexican Hot Chocolate
Champurrado is a delicious Mexican hot chocolate thickened with masa harina and served hot!
THICK #MEXICAN #HOT #CHOCOLATE
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