Maria Cruz Champurrado Food

CHAMPURRADO

Champurrado image

A traditional Mexican chocolate drink.

Provided by monmedel

Categories World Cuisine Recipes Latin American Mexican

Time 35m

Yield 12

Number Of Ingredients 8

Ingredients

1 ½ cups water
1 cinnamon stick
1 whole clove
1 pod star anise
4 ¼ cups milk
2 tablets Mexican chocolate (such as Chocolate Ibarra®)
¾ cup pinole (coarse ground maize flour)
1 pinch crushed piloncillo (Mexican brown sugar cone), or more to taste

Steps:

Bring water, cinnamon stick, clove, and star anise to a boil in a saucepan; remove from heat and allow spices to steep until water is fragrant, about 10 minutes. Strain.
Heat milk, chocolate, and pinole in another saucepan over medium heat, whisking until chocolate is dissolved and liquid is thickened, about 10 minutes. Remove from heat and add piloncillo; let rest until sugar is dissolved, about 5 minutes more. Pour cinnamon water into chocolate mixture and stir to combine.

Nutrition Facts : Calories 524.4 calories, Carbohydrate 63.3 g, Cholesterol 6.9 mg, Fat 3.9 g, Fiber 0.7 g, Protein 3.4 g, SaturatedFat 2.3 g, Sodium 276.1 mg, Sugar 37.8 g

CHAMPURRADO WITH HONEY (MEXICAN HOT CHOCOLATE)

Champurrado With Honey (Mexican Hot Chocolate) image

Make and share this Champurrado With Honey (Mexican Hot Chocolate) recipe from Food.com.

Provided by AlainaF

Categories Beverages

Time 25m

Yield 8-10 serving(s)

Number Of Ingredients 5

Ingredients

1 cinnamon stick (canela)
1 cup mexican chocolate, chopped
1 cup fresh ground masa harina flour (or substitute 1/2 cup powdered masa harina mixed with 1/2 cup warm water)
10 cups milk
2 cups pure honey

Steps:

Add cinnamon, Mexican chocolate and two cups of water to a stock pot. Bring to a simmer, stirring constantly until chocolate melts.
In a separate bowl mix the corn dough with a cup of water until smooth. Pour corn mixture into the hot chocolate, stirring constantly.
Add the milk and honey to the pot, let it simmer over low heat, stirring frequently until the milk thickens, being careful not to let milk burn. Champurrado should be the consistency of heavy cream, if yours it too thick, just add more milk.
For authenticity; froth the mixture with a Mexican Molinillo prior to serving.

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