Ingredients with Measurements:
- 4 cups milk
- 1 cup masa harina (corn flour)
- 1/2 cup brown sugar
- 1/2 cup Mexican chocolate, chopped
- 1 cinnamon stick
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup water
Special equipment needed:
- Medium saucepan
- Whisk
- Strainer
Step-by-step instructions:
1. In a medium saucepan, heat the milk over medium heat until it starts to steam.
2. In a separate bowl, whisk together the masa harina and water until smooth.
3. Add the masa harina mixture to the milk, whisking constantly to avoid lumps.
4. Add the brown sugar, cinnamon stick, ground cinnamon, and salt to the saucepan.
5. Continue to whisk the mixture over medium heat until it thickens and starts to bubble, about 10-15 minutes.
6. Remove the cinnamon stick and add the chopped Mexican chocolate to the saucepan.
7. Whisk until the chocolate is melted and the mixture is smooth.
8. Strain the champurrado through a fine-mesh strainer to remove any lumps.
9. Serve hot and garnish with a sprinkle of ground cinnamon.
Time:
Preparation time: 5 minutes
Cooking time: 15 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 350
Fat: 10g
Carbohydrates: 60g
Protein: 10g
Sodium: 240mg
Sugar: 40g
Substitutions for ingredients:
- Regular chocolate can be used instead of Mexican chocolate.
- White sugar can be used instead of brown sugar.
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 mocha twist.
Tips and tricks:
- Whisk constantly to avoid lumps.
- Use a fine-mesh strainer to remove any lumps.
- Adjust the sweetness to your liking by adding more or less sugar.
Storage instructions:
Champurrado can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat champurrado in a saucepan over low heat, whisking constantly, until heated through.
Presentation ideas:
Serve champurrado in a traditional Mexican clay mug for an authentic touch.
Garnishes:
Sprinkle ground cinnamon on top of the champurrado.
Pairings:
Champurrado pairs well with churros or pan dulce.
Suggested side dishes:
Tamales or empanadas make a great side dish to champurrado.
Troubleshooting advice:
- If the champurrado is too thick, add more milk.
- If the champurrado is too thin, add more masa harina.
Food safety advice:
Make sure to cook the champurrado thoroughly to avoid any risk of foodborne illness.
Food history:
Champurrado is a traditional Mexican drink that dates back to pre-Columbian times. It is made with masa harina, a type of corn flour, and is typically served during the Day of the Dead celebrations.
Flavor profiles:
Champurrado has a rich and creamy texture with a sweet and slightly spicy flavor.
Serving suggestions:
Serve champurrado as a warm and comforting drink during the colder months.
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Region: Mexican