Ingredients with Measurements:
- 4 cups milk
- 1/2 cup masa harina (corn flour)
- 1/2 cup brown sugar
- 2 cinnamon sticks
- 1/2 cup Mexican chocolate, chopped
- 1 tsp vanilla extract
- Pinch of salt
Special equipment needed:
- Whisk
- Saucepan
- Wooden spoon
Step-by-step instructions:
1. In a saucepan, heat the milk over medium heat.
2. In a separate bowl, mix the masa harina with 1 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, cinnamon sticks, and salt to the saucepan and stir until the sugar dissolves.
5. Reduce the heat to low and let the mixture simmer for 10 minutes, stirring occasionally.
6. Add the chopped Mexican chocolate to the saucepan and stir until it melts and combines with the mixture.
7. Remove the cinnamon sticks and stir in the vanilla extract.
8. Serve hot.
- Time:
Preparation time: 5 minutes
- Cooking time: 15 minutes
Temperature:
- Medium heat for heating the milk
- Low heat for simmering the mixture
Serving size:
- Makes 4 servings
Nutritional information:
- Calories: 280
- Fat: 9g
- Carbohydrates: 43g
- Protein: 9g
- Fiber: 2g
- Sugar: 34g
Substitutions for ingredients:
- Regular chocolate can be substituted for Mexican chocolate.
- White sugar can be substituted for brown sugar.
- Cornstarch can be substituted for masa harina.
Variations:
- Add a pinch of cayenne pepper for a spicy kick.
- Use almond milk or coconut milk for a dairy-free version.
- Top with whipped cream or marshmallows for a decadent treat.
Tips and tricks:
- Whisk the masa harina mixture well to avoid lumps.
- Stir the mixture frequently to prevent it from sticking to the bottom of the saucepan.
- Use a wooden spoon to stir the mixture to avoid scratching the saucepan.
Storage instructions:
- Store any 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 frequently, until heated through.
Presentation ideas:
- Serve the champurrado in mugs or small bowls.
- Sprinkle cinnamon on top for a decorative touch.
Garnishes:
- Whipped cream
- Marshmallows
- Cinnamon sticks
Pairings:
- Churros
- Tamales
- Empanadas
Suggested side dishes:
- Mexican rice
- Refried beans
- Guacamole
Troubleshooting advice:
- If the champurrado is too thick, add more milk to thin it out.
- If the champurrado is too thin, mix a small amount of masa harina with water and add it to the mixture to thicken it.
Food safety advice:
- Make sure to heat the champurrado to a safe temperature before serving.
- Store any leftovers in the refrigerator and discard after 3 days.
Food history:
- Champurrado is a traditional Mexican drink that dates back to pre-Columbian times. It was originally made with cornmeal and water and was used as a source of sustenance for soldiers and travelers.
Flavor profiles:
- Rich
- Chocolatey
- Cinnamon-spiced
Serving suggestions:
- Serve hot as a comforting drink on a cold day.
- Serve as a dessert after a Mexican meal.
Related Categories
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Region: Mexican
Taste: Rich, Sweet, Spicy, Chocolatey, Nutty