Ingredients with Measurements:
- 4 cups milk
- 1 cup masa harina (corn flour)
- 1/2 cup brown sugar
- 1/2 cup unsweetened cocoa powder
- 1 cinnamon stick
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/4 cup water
Special equipment needed:
- Whisk
- Medium-sized saucepan
- Wooden spoon
Step-by-step instructions:
1. In a medium-sized saucepan, combine the milk, masa harina, brown sugar, cocoa powder, cinnamon stick, ground cinnamon, and salt. Whisk until well combined.
2. Heat the mixture over medium heat, stirring constantly with a wooden spoon, until it comes to a simmer.
3. Reduce the heat to low and continue to cook, stirring frequently, for 10-15 minutes or until the champurrado has thickened to your desired consistency.
4. Remove the cinnamon stick from the champurrado and stir in the vanilla extract.
5. In a separate small saucepan, heat the water over medium heat until it comes to a simmer.
6. Pour the hot water into the champurrado and whisk until well combined.
7. Serve the cinnamon-spiced champurrado hot in mugs.
Time:
Preparation time: 5 minutes
Cooking time: 20-25 minutes
Temperature:
Medium heat
Serving size:
Makes 4 servings
Nutritional information:
Calories: 300
Fat: 7g
Carbohydrates: 52g
Protein: 9g
Fiber: 4g
Sugar: 32g
Substitutions for ingredients:
- Masa harina can be substituted with regular cornmeal.
- Brown sugar can be substituted with white sugar or honey.
- Unsweetened cocoa powder can be substituted with hot chocolate mix.
Variations:
- Add a pinch of cayenne pepper for a spicy kick.
- Use almond milk or coconut milk instead of regular milk for a dairy-free version.
- Top with whipped cream or marshmallows for a decadent treat.
Tips and tricks:
- Whisk the champurrado frequently to prevent lumps from forming.
- If the champurrado is too thick, add more milk to thin it out.
- For a smoother texture, strain the champurrado through a fine-mesh sieve before serving.
Storage instructions:
Leftover champurrado can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat leftover champurrado in a saucepan over low heat, stirring frequently, until heated through.
Presentation ideas:
Serve the cinnamon-spiced champurrado in mugs with a sprinkle of ground cinnamon on top.
Garnishes:
Garnish with a cinnamon stick or a dollop of whipped cream.
Pairings:
Pair with Mexican sweet bread or churros for a delicious breakfast or dessert.
Suggested side dishes:
Serve with scrambled eggs or breakfast tacos for a complete breakfast.
Troubleshooting advice:
- If the champurrado is too thin, cook it for a few more minutes until it thickens.
- If the champurrado is too thick, add more milk to thin it out.
Food safety advice:
Make sure to heat the champurrado to a simmer to ensure that it is heated through and safe to consume.
Food history:
Champurrado is a traditional Mexican hot chocolate drink that is thickened with masa harina, a type of corn flour.
Flavor profiles:
The cinnamon-spiced champurrado is rich, chocolatey, and slightly sweet with a warm cinnamon flavor.
Serving suggestions:
Serve the cinnamon-spiced champurrado hot for a comforting and indulgent treat.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Mexican