Ingredients with Measurements:
- 4 cups of milk
- 1/2 cup of masa harina (corn flour)
- 1/2 cup of brown sugar
- 1/4 cup of raisins
- 1 cinnamon stick
- 1/4 teaspoon of salt
- 1/4 teaspoon of ground nutmeg
- 1/4 teaspoon of ground cloves
- 1/4 teaspoon of ground anise seeds
- 1/4 teaspoon of vanilla extract
Special equipment needed:
- Medium saucepan
- Whisk
- Wooden spoon
Step-by-step instructions:
1. In a medium saucepan, heat the milk over medium heat until it starts to steam.
2. In a small bowl, mix the masa harina with 1/2 cup of water until it forms a smooth paste.
3. Add the masa harina paste to the milk and whisk until well combined.
4. Add the brown sugar, raisins, cinnamon stick, salt, nutmeg, cloves, and anise seeds to the saucepan and stir with a wooden spoon.
5. Cook the mixture over medium heat, stirring constantly, until it thickens and starts to boil, about 10-15 minutes.
6. Reduce the heat to low and simmer for an additional 5-10 minutes, stirring occasionally, until the champurrado reaches a creamy consistency.
7. Remove the cinnamon stick from the champurrado and stir in the vanilla extract.
8. Serve the champurrado hot in mugs or cups.
- Time:
Preparation time: 5 minutes
- Cooking time: 20-25 minutes
Temperature:
- Medium heat for cooking
Serving size:
- This recipe serves 4 people
Nutritional information:
- Calories: 290
- Fat: 6g
- Carbohydrates: 52g
- Protein: 9g
- Fiber: 1g
- Sugar: 44g
- Sodium: 220mg
Substitutions for ingredients:
- You can use regular flour instead of masa harina, but the texture and flavor will be different.
- You can use white sugar instead of brown sugar, but brown sugar adds a richer flavor.
- You can use other dried fruits instead of raisins, such as chopped dates or figs.
Variations:
- You can add chocolate to the champurrado to make it a chocolate champurrado.
- You can add a pinch of cayenne pepper for a spicy kick.
- You can add a splash of rum or brandy for an adult version.
Tips and tricks:
- Make sure to whisk the masa harina paste well to avoid lumps.
- Stir the champurrado constantly to avoid burning or sticking to the bottom of the saucepan.
- Adjust the sweetness and spices to your liking.
Storage instructions:
- You can store leftover champurrado 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 colorful mugs or cups.
- Sprinkle some cinnamon or cocoa powder on top for garnish.
Garnishes:
- Cinnamon sticks
- Whipped cream
- Chocolate shavings
- Chopped nuts
Pairings:
- Mexican sweet bread (pan dulce)
- Churros
- Tamales
Suggested side dishes:
- Huevos rancheros
- Refried beans
- Guacamole and chips
Troubleshooting advice:
- If the champurrado is too thick, add more milk or water to thin it out.
- If the champurrado is too thin, cook it for a few more minutes until it thickens.
Food safety advice:
- Make sure to use fresh ingredients and clean utensils.
- Store leftover champurrado in the refrigerator and reheat it thoroughly before consuming.
Food history:
- Champurrado is a traditional Mexican hot drink made with masa harina, milk, and spices. It dates back to the Aztec civilization and was originally made with cornmeal and water.
Flavor profiles:
- Creamy, sweet, and spiced with cinnamon, nutmeg, cloves, and anise seeds.
Serving suggestions:
- Serve the champurrado as a dessert or a warm beverage on a cold day.
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Region: Mexican