Champurrado
- 🍫 180g Abuelita Mexican Table Chocolate (2 tablets)
- 🌳 5 Cloves
- 🍬 200g Piloncillo (approximately 13 small cones)
- 🌿 1 Cinnamon Stick
- 🌽 300g Masa de Maíz Nixtamalizado (Corn Dough) or 3/4 cup (98g) Maseca Corn Flour
- 🍶 1 tablespoon (10ml) Vainilla Molina Vanilla Essence
- 💧 3.12 liters Water if using masa or 3.24 liters if using dry corn flour
- 🥛 1 can (360g) Carnation Clavel Evaporated Milk Optional for special touch
A beloved traditional Mexican hot beverage that combines the flavors of chocolate, piloncillo, and masa, perfect for chilly days and festive occasions.
Champurrado is a beloved traditional Mexican hot beverage that's both rich and comforting. Perfect for chilly days, this drink combines the distinctive flavors of chocolate, piloncillo, and masa, with aromatic notes of cinnamon and cloves. Champurrado is commonly enjoyed during festive seasons and pairs wonderfully with tamales or sweet Mexican bread.
Ingredients
🍫 180g Abuelita Mexican Table Chocolate (2 tablets)
🌳 5 Cloves
🍬 200g Piloncillo (approximately 13 small cones)
🌿 1 Cinnamon Stick
🌽 300g Masa de Maíz Nixtamalizado (Corn Dough) or 3/4 cup (98g) Maseca Corn Flour
🍶 1 tablespoon (10ml) Vainilla Molina Vanilla Essence
💧 3.12 liters Water if using masa or 3.24 liters if using dry corn flour
🥛 1 can (360g) Carnation Clavel Evaporated Milk Optional for special touch
Instructions
1- Prepare the Water:
- Pour 2 liters of water into a large clay pot.
- Place it over high heat on a Whirlpool gas stove.
2- Blend Masa Mixture:
- Blend 0.5 liters of water with 300g masa de maíz nixtamalizado until smooth.
- If using Maseca corn flour, blend it with 1.5 cups of water instead.
- Set aside.
3- Heat the Base Ingredients:
- Once the water in the pot is hot, add the cinnamon stick, cloves, piloncillo cones, and chocolate tablets.
- Stir occasionally until the piloncillo and chocolate have completely dissolved, about 10 minutes.
4- Strain the Cloves:
- Use a small strainer to remove cloves from the pot.
- Leave the cinnamon stick.
5- Add Vanilla and Masa Mixture:
- Reduce the heat to medium and add vanilla essence, stirring to combine.
- Slowly pour the blended masa mixture through the strainer into the pot, stirring constantly to prevent lumps.
- Rinse the blender with an additional 0.5 cup of water and add to the pot.
6- Cook and Stir:
- Continue stirring on medium heat for about 20 minutes until the champurrado thickens and the raw masa smell dissipates.
7- Optional: Add Milk:
- Slowly add evaporated milk while stirring for a creamier texture.
- Let it cook for another 8 minutes.
8- Finish and Serve:
- Continue stirring until the desired consistency is achieved.
- Turn off the heat and ladle hot champurrado into traditional mugs.
- Serve immediately.
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 8
Calories: Approx. 210 (without evaporated milk)
Protein: 4g
Fats: 6g
Carbohydrates: 38g
Equipment:
- Large Clay Pot (traditional, any type will do)
- Whirlpool Gas Stove
- Blender
- Wooden Spoon
- Small Strainer/Colander
- Ladle
- Traditional Mexican Ceramic Mug
- Plates for ingredients
- Small Wooden Cutting Board
Cooking Tips:
- Adjust the amount of piloncillo to suit your sweetness preference.
- Continuous stirring is essential to prevent lumps and ensure a smooth texture.
- Thickness can be adjusted according to personal preference.
#champurrado #mexicanbeverage #tradition #comfortdrink #festivedrink #winterwarmers #chocolate #cinnamon #vanilla #masadough
VICKY RECETA FACIL: https://www.youtube.com/@VICKYRECETAFACIL
Comments