Champurrado

Name: Champurrado
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 1 cup corn masa flour; 4 cups warm water; 4 cups milk; 8 ounces Mexican chocolate for drinking (such as Abuelita, grated or cut into chunks (about 1 cup)); 2 ounces grated piloncillo (or brown sugar (about 1/4 cup)); 1 cinnamon stick (about 3-inches long)

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patijinich.com

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Prep Time: 5 minutes

Cook Time: 10 minutes

Total: 15 minutes

Servings: 8

Cost: $2.46 /serving

Author : Pati Jinich

atole chocolate cinnamon

Ingredients

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1 cup corn masa flour4 cups warm water4 cups milk8 ounces Mexican chocolate for drinking (such as Abuelita, grated or cut into chunks (about 1 cup))2 ounces grated piloncillo (or brown sugar (about 1/4 cup))1 cinnamon stick (about 3-inches long)

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Instructions

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Stir the corn masa flour into the warm water. Let it sit for a couple minutes and strain it onto a saucepan set over medium heat. Incorporate the milk and let it simmer for 3 to 4 minutes, so it will begin to thicken. Incorporate the piloncillo or brown sugar, the chocolate and the cinnamon stick. Simmer for about 5 minutes, stirring here and there, until the chocolate and the piloncillo dissolve. Serve hot.