Abuelita Hot Chocolate Champurrado RECIPE | Easy Champurrado Recipe | Simply Mama Cooks

Start with 3 cans of evaporated milk (12 ounces each) or 36 ounces of whole milk.

Heat the milk over medium to medium-low heat to avoid burning or scalding.

Add 1 tablet of Abuelita chocolate to the milk.

Add around 2 ounces of piloncillo shaved off from the cone or use 2 ounces of dark brown sugar.

Add 1 cinnamon stick and around 10 to 12 whole cloves to the mixture.

Instead of using Maseca or instant corn flour, add whole cookies to thicken the champurrado.

Whisk and mash the mixture to incorporate the cookies.

After about 10 minutes of mixing, check that the chocolate has dissolved but the cookies are not fully absorbed.

Continue mashing and whisking for about 20 minutes until the mixture is creamy.

Remove the cloves and cinnamon stick after 15 minutes of simmering.

Serve the champurrado, which should yield around 4 to 6 servings.

Equipment Needed

Allergens