Champurro Mexican Cocoa Mexico Recipes

CHAMPURRADO

Steps:

• Bring water, cinnamon stick, clove, and star anise to a boil in a saucepan; remove from heat and allow spices to steep until water is fragrant, about 10 minutes. Strain.
• Heat milk, chocolate, and pinole in another saucepan over medium heat, whisking until chocolate is dissolved and liquid is thickened, about 10 minutes. Remove from heat and add piloncillo; let rest until sugar is dissolved, about 5 minutes more. Pour cinnamon water into chocolate mixture and stir to combine.

CHAMPURRO (MEXICAN COCOA) - MEXICO

Steps:

• Heat the evaporated milk and water to nearly boiling, stirring frequently. Reduce heat.
• Mix flour, sugar, cocoa and salt in a mixing bowl. Add 1/4 cup water.
• Add cocoa mixture to the milk mixture and blend well.
• Cook over medium heat, stirring constantly, until thick. Bring it to a low, bubbly boil.
• Serve in mugs. Sprinkle with nutmeg.

CHAMPURRADO (MEXICAN HOT CHOCOLATE)

Steps:

• In a large saucepan, combine 8 cups of the water and cinnamon; bring to a boil.
• Place the remaining water and masa harina in a blender; cover and blend until smooth.
• Pour the mixture through a fine mesh sieve into the cinnamon-water mixture.
• Bring to a boil, reduce heat to low; cook, stirring constantly with wire whisk for 6 to 7 minutes or until thickened.
• Stir in sugar, chocolate and vanilla extract.
• Cook, stirring frequently, for 4 to 5 minutes or until chocolate is melted and flavors well blended.

CHAMPURRADO - MEXICAN HOT CHOCOLATE

Steps:

• In a large saucepan, bring water and cinnamon stick to a boil.
• Add chocolate, stirring until melted. Add vanilla.
• Stir in the cans evaporated milk and the condensed milk; bring to a simmer.
• Add the masa harina or cornstarch mixture, stirring well to combine.
• Heat until thickened. Remove cinnamon sticks before serving.
• May be served either hot or cold. Good with a splash of Grand Marnier for the adults, if desired.