Authentic Champurrado Recipe | Holiday Recipes

Roast 1/2 cup of masa in a hot pan, mixing continuously for about 3 minutes until it smells aromatic and turns golden brown. Remove from heat and transfer to a plate.

In a bowl, whisk together 1 1/2 cups of water with the roasted masa until it is liquidy and not pasty. Set aside.

In a pot, combine 2 cups of water, 1 stick of cinnamon, 1 tablet of Abuelita chocolate, and 1 cone of piloncillo. Cook on high heat until everything dissolves completely, stirring occasionally.

Once the chocolate and piloncillo have dissolved, add 1 can of evaporated milk and 1 liter of regular milk to the pot. Mix well.

Add vanilla extract and a pinch of salt to the mixture, then whisk to combine.

Slowly incorporate the masa mixture into the milk mixture while whisking to prevent lumps. Continue mixing until everything is well combined and creamy.

Cook the mixture for about 5 minutes, whisking continuously until it thickens and becomes smooth. The texture should be thick enough to leave a line when you run your finger on the back of a spoon.

Once the desired thickness is achieved, remove from heat and serve, optionally garnishing with the cinnamon stick.

Equipment Needed

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