How to make CHAMPURRADO | Delicious MEXICAN champurrado RECIPE !

In a large deep pot, add 6 ounces of piloncillo and 1 medium stick of cinnamon.

Pour in 2 cups of water and heat over medium heat until the piloncillo melts and the cinnamon infuses the water.

Measure out 2/3 cup of instant masa and mix with 2 cups of water, whisking to combine.

Once the piloncillo has dissolved, pour in 8 cups of whole milk and heat until it reaches a low simmer.

Add the La Abuelita chocolate bars and stir until melted.

Pour the masa mixture into the pot and whisk to combine, ensuring no lumps remain.

Constantly whisk the mixture as it thickens to prevent sticking and burning, cooking for about 20 minutes until it reaches the desired thickness.

Equipment Needed

Allergens