Imported from the web

Champurrado

Name: Champurrado
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 8 servings
Cuisine: Mexican
Ingredients: 0.75 cup masa harina; 2 oz piloncillo (Grated; about ¼ to ½ cup packed. An equal amount of brown sugar may be used instead.); 2 tablets (3 oz each) Mexican chocolate; 2 sticks (3 in each) cinnamon sticks (Plus extra for serving, optional.); 4 cup milk (Dairy or non-dairy.); 3.5 cup water (1½ cups warm water for blending the masa, plus 2 cups for the pot.)

Recipe by Naz Deravian

Imported by Starr2 on SeeMeCook

A creamy, rich Mexican corn-based drink thickened with toasted masa harina and flavored with Mexican chocolate, cinnamon and piloncillo. Serve it hot; it thickens as it sits and can be thinned with water when reheated.

8 servings25 minMexican

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Ingredients

0.75 cup masa harina
2 oz piloncillo (Grated; about ¼ to ½ cup packed. An equal amount of brown sugar may be used instead.)
2 tablets (3 oz each) Mexican chocolate
2 sticks (3 in each) cinnamon sticks (Plus extra for serving, optional.)
4 cup milk (Dairy or non-dairy.)
3.5 cup water (1½ cups warm water for blending the masa, plus 2 cups for the pot.)

Steps

1
In a large pot or Dutch oven over medium heat, toast the masa harina, stirring constantly, until fragrant and lightly golden, about 3 minutes.
2
Remove the pot from the heat and let the toasted masa cool for about 2 minutes.
3
Transfer the masa to a blender. Add 1½ cups warm water and blend until smooth. Alternatively, whisk the toasted masa and water together in a bowl until smooth.
4
Wipe out the pot. Add the remaining 2 cups water, the piloncillo, Mexican chocolate and cinnamon sticks.
5
Bring the mixture to a boil, stirring occasionally. Reduce the heat to medium-low and simmer, stirring frequently, until the piloncillo dissolves and the chocolate melts, 3 to 5 minutes.
6
Add the masa mixture and milk. Increase the heat to medium-high and bring to a boil, stirring frequently.
7
Reduce the heat to low and simmer, whisking frequently, or use a molinillo to make the drink frothy and prevent lumps, until it thickens slightly, 5 to 8 minutes.
8
Discard the cinnamon sticks. If you did not use a molinillo, use an immersion blender to make the champurrado frothier, if desired.
9
Serve hot in heat-proof mugs, with a fresh cinnamon stick in each mug if desired.

Notes

The champurrado thickens as it sits. To reheat, add a little water to thin it if necessary. Optional additions include warm whole spices such as cloves or star anise, or orange peel. It is often served with hot, crispy churros. Nutrition estimates use whole dairy milk and standard ingredient approximations; the source allows non-dairy milk and a piloncillo or brown-sugar choice.