CHAMPURRADO | Easy Champurrado Recipe | Abuelita's Creamy Champurrado Recipe

Bundle the cinnamon stick, cloves, and allspice berries in cheesecloth.

In a bowl, mix 1/2 cup warm water with 1/3 cup masa arena and set aside.

Add 2 ounces of piloncillo and 1 tablet of Mexican chocolate to the pot.

In a pot, add 3-4 cups of water and the cheesecloth bundle, then bring to a boil.

Add the piloncillo and a pinch of salt to the boiling water and let dissolve for about 5 minutes.

Add the whole tablet of chocolate and the 12-ounce can of evaporated milk to the pot, then simmer over medium-low to low heat.

Remove the cheesecloth bundle from the pot, or leave it in to continue steeping if desired.

Mix and dissolve the chocolate using a molinillo or whisk.

Add the masa arena mixture to the pot and continue mixing until gently simmering and thickening.

Serve the champurrado, noting it pairs well with tamales.

Equipment Needed

Allergens