How to Make the best Champurrado Easy Recipe (Mexican Hot Chocolate) #shorts

In a pan over low medium heat, add 1 cup of Masa and toast lightly for about 4 minutes until it turns a little golden, making sure not to burn it.

In a pot over medium heat, add 2 cups of boiling water, 1 sugar cane cone (piloncillo), 2 tablets of chocolata walita, 2 cinnamon sticks, and 6 cloves. Stir until the piloncillo dissolves.

After 7 minutes, add 1 can of evaporated milk and 5 cups of whole milk to the pot. Mix and continue cooking for 10 minutes, stirring occasionally.

Meanwhile, add 2 cups of water to the toasted Masa and whisk slowly until smooth with no lumps.

Pour the Masa mixture into the pot, stirring constantly until it starts to thicken.

After about 20 minutes, the champurrado is ready. If you like a thicker champurrado, just cook it a few minutes more.

Equipment Needed

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