The morning was cold, so I made this | Champurrado Recipe + Breakfast

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk reduces calories while maintaining creaminess.

chocolate

🥗Healthier: dark chocolate

💰Cheaper: cocoa powder

Cocoa powder is less expensive and can mimic chocolate flavor.

Turn on the heat and use a small pot.

Add 1/2 liter of water to the pot.

Add 2-3 oz of piloncillo and 1 stick of cinnamon to the pot.

Cover with a lid and let it come to a simmer for about 10 minutes.

Add the Mexican hot chocolate and evaporated milk to the pot.

Offset the lid to prevent the milk from bubbling over and continue simmering.

In a separate bowl, mix 2 tablespoons of cornstarch with 1.5 cups of cold water.

Add a pinch of salt to the cornstarch mixture and stir until well combined.

Check the pot to ensure the chocolate and piloncillo have dissolved.

Pour the cornstarch mixture into the pot while it's simmering.

Gradually bring the mixture to a gentle simmer until it thickens, stirring occasionally.

If a thicker consistency is desired, add more cornstarch mixed with cold water.

Turn off the heat and add 1 tablespoon of vanilla extract, mixing it in well.

Serve the champurrado warm.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens