Breakfast
Champurrado
A thick, velvety hot drink made with masa, Mexican chocolate and piloncillo. Traditionally drunk in the morning or with tamales, especially during the December festivities.
Ingredients
Ingredients
Optional extras
Instructions
- In a saucepan, heat 800 ml of milk with the cinnamon and the piloncillo broken into pieces over medium heat, without boiling.
- Dissolve the masa harina in the remaining 200 ml of cold milk, removing any lumps.
- Pour this mixture into the saucepan while whisking, then add the chocolate cut into pieces and a pinch of salt.
- Cook for 15 to 20 minutes over low heat, stirring constantly, until the drink lightly coats the spoon.
- Remove the cinnamon, add the vanilla and whisk before serving very hot in cups.
Variations and tips
Lactose-free version. Replace the milk with unsweetened oat drink.
More ideas
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Mexico
Mexico
Mexico
Mexico
Mexico
Mexico
Mexico
Mexico
Original Ecomely recipe.