Champurrado receta mexicana

Welcome to Kathy White's channel; today we're making champurrado.

Gather ingredients: 4 cups of water, 1 teaspoon of vanilla extract, 1 piloncillo, 2 cups of Maseca, 2 chocolate tablets, and 5 cups of milk.

Add 3 cinnamon sticks and a pinch of anise seeds to a pan, along with 8 cloves, and heat on low for about 1 minute.

Add 4 cups of water to the pan and cover, letting it sit for about 4 minutes.

In a separate pan, toast 2 cups of Maseca on medium-low heat, stirring constantly for about 8 minutes to prevent burning.

Transfer the toasted Maseca to a blender and add 2 cups of milk, blending until smooth.

In the pot with the water, add the piloncillo and 2 chocolate tablets, letting them melt for about 5 minutes while mixing.

After 5 minutes, strain the mixture to remove the seeds and cinnamon sticks, leaving a smooth liquid base.

Add the blended Maseca mixture to the strained liquid base, stirring to combine until thickened.

If the consistency is too thick, gradually add more milk or water to reach desired thickness, stirring continuously to avoid clumps.

Optionally, add brown sugar to taste, about 1 cup if desired, but the creator prefers it without sugar.

Continue stirring for about 5 minutes to ensure everything is well mixed and no clumps remain.

Equipment Needed

Allergens