Ingredients with Measurements:
- 4 cups milk
- 1/2 cup masa harina (corn flour)
- 1/2 cup brown sugar
- 1/4 cup unsweetened cocoa powder
- 1 cinnamon stick
- 1 teaspoon vanilla extract
- Pinch of salt
- Whipped cream and cinnamon for garnish
Special equipment needed:
- Medium-sized saucepan
- Whisk
Step-by-step instructions:
1. In a medium-sized saucepan, whisk together the milk and masa harina until well combined.
2. Add the brown sugar, cocoa powder, cinnamon stick, vanilla extract, and salt to the saucepan.
3. Place the saucepan over medium heat and whisk the mixture continuously until it comes to a simmer.
4. Reduce the heat to low and continue to whisk the mixture for an additional 10-15 minutes, or until it thickens to the consistency of hot chocolate.
5. Remove the cinnamon stick from the saucepan and discard.
6. Pour the champurrado into mugs and top with whipped cream and a sprinkle of cinnamon.
Time:
Preparation time: 5 minutes
Cooking time: 15-20 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 250
Total fat: 7g
Saturated fat: 4g
Cholesterol: 20mg
Sodium: 100mg
Total carbohydrates: 41g
Dietary fiber: 2g
Sugar: 30g
Protein: 8g
Substitutions for ingredients:
- Masa harina can be substituted with regular cornmeal or all-purpose flour.
- Brown sugar can be substituted with white sugar or honey.
- Unsweetened cocoa powder can be substituted with hot chocolate mix.
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 mixture continuously to prevent lumps from forming.
- If the champurrado is too thick, add more milk to thin it out.
- For a richer flavor, use whole milk instead of skim or low-fat milk.
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, whisking continuously until heated through.
Presentation ideas:
Serve the champurrado in festive mugs with a cinnamon stick for stirring.
Garnishes:
Top the champurrado with whipped cream and a sprinkle of cinnamon.
Pairings:
Serve the champurrado with churros or Mexican sweet bread.
Suggested side dishes:
Serve the champurrado as a dessert after a Mexican-inspired meal.
Troubleshooting advice:
- If the champurrado is too thin, whisk in more masa harina.
- If the champurrado is too thick, whisk in more milk.
Food safety advice:
Make sure to use fresh ingredients and store any leftovers in the refrigerator.
Food history:
Champurrado is a traditional Mexican drink that dates back to the Aztecs. It is typically served during the holiday season and is often paired with tamales.
Flavor profiles:
Champurrado has a rich and chocolatey flavor with a hint of cinnamon.
Serving suggestions:
Serve the champurrado hot with whipped cream and a sprinkle of cinnamon.
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Region: Mexican