Champurrado ¡Tips para que NO QUEDEN GRUMOS!

Heat 2 liters of water in a pot on the stove until hot.

Add 1 bar of piloncillo and 1 stick of cinnamon to the hot water.

Add 1/2 teaspoon of salt to the pot and stir until the piloncillo dissolves.

In a separate bowl, mix the maseca with enough water to create a smooth mixture without lumps.

Strain the maseca mixture through a colander to ensure there are no lumps.

Dissolve 4 tablespoons of cocoa in a small amount of warm water and set aside.

Once the piloncillo is fully dissolved in the water, add 2 liters of whole milk and some evaporated milk for creaminess.

Temper the maseca mixture by adding a couple of tablespoons of the hot milk to it before adding it to the pot to prevent lumps.

Slowly add the tempered maseca mixture to the pot while stirring continuously until it begins to thicken.

Add the dissolved cocoa to the pot and mix well, adjusting sweetness with 1/2 cup of sugar to taste.

Continue stirring the champurrado to prevent it from sticking or burning, and let it boil for about 2 minutes to cook the maseca thoroughly.

Equipment Needed

Dietary

Allergens