Ingredients with Measurements:
- 4 cups milk
- 1 cup masa harina (corn flour)
- 1/2 cup brown sugar
- 1 cinnamon stick
- 1 star anise
- 1/4 cup unsweetened cocoa powder
- 1/2 tsp vanilla extract
- Pinch of salt
- Whipped cream and cinnamon for garnish
Special equipment needed:
- Large saucepan
- Whisk
- Fine mesh strainer
Step-by-step instructions:
1. In a large saucepan, heat the milk over medium heat until it starts to steam.
2. In a separate bowl, whisk together the masa harina, brown sugar, cinnamon stick, star anise, cocoa powder, vanilla extract, and salt.
3. Slowly pour the dry mixture into the heated milk, whisking constantly to prevent lumps from forming.
4. Continue to whisk the mixture over medium heat for 10-15 minutes, until it thickens and becomes creamy.
5. Remove the cinnamon stick and star anise with a fine mesh strainer.
6. Serve hot with whipped cream and a sprinkle of cinnamon on top.
Time:
Preparation time: 5 minutes
Cooking time: 15 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 300
Fat: 10g
Carbohydrates: 45g
Protein: 10g
Substitutions for ingredients:
- If you don't have masa harina, you can use regular cornmeal instead.
- If you don't have star anise, you can use anise seeds or omit it altogether.
Variations:
- Add a pinch of cayenne pepper for a spicy kick.
- Use almond milk or coconut milk for a dairy-free version.
- Add a shot of espresso for a Mexican mocha twist.
Tips and tricks:
- Whisk constantly to prevent lumps from forming.
- Use a fine mesh strainer to remove the cinnamon stick and star anise.
- Adjust the sweetness to your liking by adding more or less brown sugar.
Storage instructions:
Store any leftover champurrado in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the champurrado on the stovetop over low heat, whisking constantly until heated through.
Presentation ideas:
Serve the champurrado in mugs or small bowls, topped with whipped cream and a sprinkle of cinnamon.
Garnishes:
Whipped cream and cinnamon
Pairings:
Churros, pan dulce, or Mexican sweet bread
Suggested side dishes:
Tamales, empanadas, or quesadillas
Troubleshooting advice:
- If the champurrado is too thick, add more milk to thin it out.
- If the champurrado is too thin, whisk in more masa harina.
Food safety advice:
Make sure to heat the milk to a safe temperature before adding the dry ingredients.
Food history:
Champurrado is a traditional Mexican drink that dates back to pre-Columbian times. It was originally made with water, cornmeal, and spices, and was used as a ceremonial drink.
Flavor profiles:
Creamy, chocolatey, and slightly spiced
Serving suggestions:
Serve hot as a comforting drink on a cold day.
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