Ingredients
4 cups milk (whole milk recommended)
1/2 cup masa harina
1/2 cup piloncillo, chopped (or dark brown sugar)
1 tablet (90g) Mexican chocolate, chopped (such as Ibarra or Abuelita)
1 cinnamon stick (about 3 inches)
1/4 teaspoon anise seeds (optional)
Pinch of salt
1/2 teaspoon vanilla extract (optional)
Instructions
Step 1: In a large saucepan, combine 1 cup of the milk with the masa harina. Whisk vigorously until the masa harina is completely dissolved and no lumps remain.
Step 2: Add the remaining 3 cups of milk, chopped piloncillo, chopped Mexican chocolate, cinnamon stick, anise seeds (if using), and a pinch of salt to the saucepan.
Step 3: Place over medium heat and stir constantly until the piloncillo and chocolate dissolve, and the mixture thickens to your desired consistency (about 10-15 minutes), stirring frequently to prevent scorching.
Step 4: Remove the cinnamon stick (and strain anise seeds if desired). Stir in the vanilla extract (if using). For froth, use a molinillo or whisk vigorously before serving.
Step 5: Ladle the hot Champurrado into mugs and serve immediately, garnished with ground cinnamon or chocolate if desired.
Notes
For extra froth, use a molinillo or whisk vigorously before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Drink
- Cuisine: Mexican
Keywords: Champurrado, Mexican hot chocolate, masa harina drink, piloncillo, cinnamon drink, traditional Mexican drink, hot beverage recipe, winter drink
