The Perfect Champurrado/Mexican Hot Chocolate Recipe/ Kate and Ashley's Kitchen

Pour 3 cups of water into a pot over medium heat.

Once it reaches a boil, add 1 stick of cinnamon and 1 piece of piloncillo, whisking until dissolved.

Add in 1/2 gallon of milk once the piloncillo is dissolved.

Once the milk is heated, add in 2 Mexican chocolate disks (using Abuelita or Ibarra).

In a food processor or blender, combine 1 1/4 cups of maseca with 1 1/2 cups of water, blending until fully incorporated.

Strain the mixture to remove lumps for a silky consistency.

Whisk the mixture constantly for 20 to 25 minutes to prevent burning and lumps.

Adjust thickness by adding more maseca if desired, or adjust sweetness by adding more piloncillo.

Equipment Needed

Allergens