Champurrado
Ingredients
- 1 cup Mexican corn flour
- 100 g Mexican chocolate 50 g mexican chocolate tablet
- 6 cups water
- 2 cups milk
- 50 g piloncillo or dark muscovado sugar
- 2 cinnamon sticks
- ⅛ teaspoon salt
Instructions
- Pour the water in a large saucepan and add the chocolate, piloncillo, salt and cinnamon sticks. Turn on the heat to medium and stir from time to time to dissolve the chocolate and piloncillo.
- Once the water is getting hot, add the milk and continue mixing. Then when the chocolate is hot add the corn flour, little by little and mix with the help of a molinillo whisk or a balloon whisk.
- When the champurrado start to boil, turn the heat off, remove the cinnamon sticks and serve straigh aways in cups. Enjoy the delicious champurrado with some tamales