Prep 10 mins
Cook 10 mins
It's been in our family since I can recall. We usually make it during the christmas or winter days. It's also a "feel good" drink, when there's symptoms of a cold and so forth. Usually a cup of "champurrado" is served with some sugar "churros" or some Mexican bread on the side. Deliciossso!!!
- 6 cups water
- 3 pieces shredded chocolate abuelita
- 1⁄2 piece of shredded piloncillo
- 1 cinnamon stick
- 1 cup of corn masa harina flour
- 2 cups water
- Dissolve in two cups of water the corn "masa" and drain.
- Boil the 6 cups of water in large pot and add the strained "masa", the shredded chocolate, stick of cinnamon and the shredded "piloncillo".
- It's important not to stop stirring until well blended and dissolve or it will burn.
- Add more shredded chocolate and shredded "piloncillo" to taste.
This is just what I was looking for! It came out creamy and chocolaty with the right hint of cinnamon. My hispanic friends make it all the time, but I can never get the recipe out of them. I've tried a few others here on the zaar, but this one has the taste I've been seeking!