How to Make a Perfect Champurrado (Mexican Hot Chocolate)

Set pot on medium heat and add 2 cups of water.

Add 1.5 piloncillo, 1 cinnamon stick, 3 cloves, and a pinch of salt to the pot.

Wait until the piloncillo dissolves (about 6 minutes).

Lower heat to low-medium and add 1 can of evaporated milk and 5 cups of whole milk.

Add 2 chocolates Abuelita to the pot and mix until dissolved.

Prepare masa by adding 1 cup of instant corn masa to 2 cups of water and whisk until there are no lumps.

Once chocolate is dissolved (about 10 minutes), add the masa mixture to the pot.

Whisk constantly until the mixture starts thickening (about 20 minutes).

Once thickened, the champurrado is ready to serve.

Equipment Needed

Dietary

Allergens