Ingredients with Measurements:
- 4 cups milk
- 1 cup masa harina (corn flour)
- 1/2 cup brown sugar
- 1 cinnamon stick
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 cup water
- 1/4 cup orange peel, chopped
Special equipment needed:
- Medium saucepan
- Whisk
- Fine mesh strainer
Step-by-step instructions:
1. In a medium saucepan, combine the milk, masa harina, brown sugar, cinnamon stick, ground cinnamon, nutmeg, and salt. Whisk until well combined.
2. Add the water and orange peel to the saucepan and whisk again.
3. Place the saucepan over medium heat and cook, whisking constantly, until the mixture comes to a simmer.
4. Reduce the heat to low and continue to cook, whisking occasionally, for 10-15 minutes or until the champurrado has thickened.
5. Remove the cinnamon stick from the saucepan and discard.
6. Pour the champurrado through a fine mesh strainer to remove any lumps or orange peel.
7. Serve hot.
Time:
Preparation time: 5 minutes
Cooking time: 15-20 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 250
Fat: 6g
Carbohydrates: 44g
Protein: 7g
Sodium: 200mg
Fiber: 2g
Sugar: 28g
Substitutions for ingredients:
- Masa harina can be substituted with regular cornmeal.
- Brown sugar can be substituted with white sugar or honey.
- Orange peel can be substituted with lemon peel or lime peel.
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.
- Add a splash of vanilla extract for extra flavor.
Tips and tricks:
- Whisk constantly to prevent lumps from forming.
- If the champurrado is too thick, add more milk or water to thin it out.
- For a smoother texture, blend the champurrado in a blender before straining.
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, whisking constantly, until heated through.
Presentation ideas:
Serve the champurrado in mugs or small bowls. Sprinkle with ground cinnamon or cocoa powder for garnish.
Garnishes:
Ground cinnamon, cocoa powder, whipped cream, marshmallows.
Pairings:
Churros, pan dulce, Mexican sweet bread.
Suggested side dishes:
Tamales, empanadas, quesadillas.
Troubleshooting advice:
- If the champurrado is too thin, cook it for a few more minutes to thicken it up.
- If the champurrado is too thick, add more milk or water to thin it out.
Food safety advice:
Make sure to cook the champurrado thoroughly to prevent any foodborne illnesses.
Food history:
Champurrado is a traditional Mexican hot chocolate drink made with masa harina and spices. It is often served during the holiday season and is a popular breakfast drink in Mexico.
Flavor profiles:
Warm, comforting, sweet, spicy, citrusy.
Serving suggestions:
Serve the champurrado as a breakfast drink or as a dessert.
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Region: Mexican