Ingredients with Measurements:
- 4 cups milk
- 1 cup masa harina (corn flour)
- 1 cinnamon stick
- 1/2 cup brown sugar
- 1/2 cup chocolate chips
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
Special equipment needed:
- Whisk
- Medium saucepan
- Blender
Step-by-step instructions:
1. In a medium saucepan, heat the milk and cinnamon stick over medium heat until it starts to simmer.
2. In a separate bowl, whisk together the masa harina, brown sugar, and salt.
3. Slowly pour the masa harina mixture into the simmering milk, whisking constantly to prevent lumps.
4. Reduce the heat to low and let the mixture simmer for 10-15 minutes, stirring occasionally, until it thickens to the consistency of hot cocoa.
5. Remove the cinnamon stick and discard.
6. Add the chocolate chips and vanilla extract to the saucepan and whisk until the chocolate is melted and fully incorporated.
7. Pour the champurrado into a blender and blend until smooth and frothy.
8. Serve hot and garnish with additional chocolate chips, if desired.
Time:
Preparation time: 5 minutes
Cooking time: 20 minutes
Temperature:
Medium heat for simmering the milk and low heat for simmering the champurrado mixture.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories per serving: 300
Fat: 10g
Carbohydrates: 45g
Protein: 8g
Sodium: 200mg
Sugar: 30g
Substitutions for ingredients:
- Masa harina can be substituted with regular cornmeal or cornstarch.
- Brown sugar can be substituted with granulated sugar or honey.
- Chocolate chips can be substituted with cocoa powder or chopped chocolate.
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 the champurrado constantly while it's simmering to prevent lumps.
- Blend the champurrado in small batches to prevent overflow.
- Adjust the sweetness to your liking by adding more or less sugar.
Storage instructions:
Leftover champurrado can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the champurrado in a saucepan over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the champurrado in mugs or traditional Mexican clay cups for an authentic touch.
Garnishes:
Garnish with additional chocolate chips, whipped cream, or cinnamon sticks.
Pairings:
Serve with churros or pan dulce for a sweet breakfast or dessert.
Suggested side dishes:
Pair with scrambled eggs and refried beans for a savory breakfast.
Troubleshooting advice:
- If the champurrado is too thick, add more milk to thin it out.
- If the champurrado is too thin, simmer it for a few more minutes to thicken it up.
Food safety advice:
Make sure to heat the champurrado to a safe temperature of 165°F to prevent foodborne illness.
Food history:
Champurrado is a traditional Mexican drink that dates back to the Aztecs. It's made with masa harina, a type of corn flour, and flavored with cinnamon and chocolate.
Flavor profiles:
Champurrado is sweet and creamy with a hint of cinnamon and chocolate.
Serving suggestions:
Serve hot for a cozy and comforting drink.
Related Categories
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Region: Mexican
Taste: Rich, Sweet, Chocolatey, Spicy, Creamy