Champurrado - Mexican Hot Chocolate

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READY IN: 30mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
  • 1
    cup water
  • 1
    teaspoon vanilla extract (or 1/2 vanilla bean, split lengthwise)
  • 3
    (3 ounce) disks mexican chocolate (Ibarra or Abuelita chocolate)
  • 3
    (12 ounce) cans evaporated milk
  • 1
    (14 ounce) can condensed milk
  • 12
    cup masa harina flour, to thicken (or one 1.6 oz. packet Maizena cornstarch and vanilla powdered beverage mix)
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DIRECTIONS

  • In a large saucepan, bring water and cinnamon stick to a boil.
  • Add chocolate, stirring until melted. Add vanilla.
  • Stir in the cans evaporated milk and the condensed milk; bring to a simmer.
  • Add the masa harina or cornstarch mixture, stirring well to combine.
  • Heat until thickened. Remove cinnamon sticks before serving.
  • May be served either hot or cold. Good with a splash of Grand Marnier for the adults, if desired.
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