Mexican Elixir: The Art of Perfecting Champurrado

In a large saucepan, add 3 cups of milk.

Incorporate cinnamon sticks and 1/2 cup of piloncillo sugar.

Add a pinch of salt and 1 teaspoon of vanilla.

Add 6 oz of Mexican chocolate and melt it.

Mix 1/2 cup of maseca with 1 cup of warm water to create a slurry.

Gradually add the maseca slurry to the melted chocolate mixture.

Allow the mixture to simmer and thicken for about 15 minutes.

For churros, in a sauce pot, add 1 cup of water, 2 tablespoons of sugar, 1 teaspoon of salt, and 1 teaspoon of vanilla.

Add 6 oz of butter and heat until boiling.

Add 1 cup of flour and mix until combined.

Incorporate 2 eggs into the dough until smooth.

Let the dough rest until cooled, then place it in a piping bag.

Heat oil to 375°F for frying.

Pipe the churro dough into the hot oil and cut with scissors.

Fry the churros for about 15 minutes until golden.

Use an immersion blender to froth the champurrado before serving.

Equipment Needed

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