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Champurrado (Mexican hot chocolate) Candy Cane Christmas cookies

Execution
easy
Preparation time
10 min
Cooking time

20 min – 25 min

Portions

6 – 8

How to make: Champurrado (Mexican hot chocolate)

Champurrado preparation (Mexican hot chocolate) - Phase 1

Champurrado preparation (Mexican hot chocolate) - Phase 1

Preparing champurrado is very simple. First, toast the cornmeal with the cinnamon powder in a large non-stick pan over low heat, turning it constantly so as not to burn, until the flour turns amber. Then boil water with the cinnamon stick.

Champurrado preparation (Mexican hot chocolate) - Phase 2

Champurrado preparation (Mexican hot chocolate) - Phase 2

Slowly add the toasted flour and mix with a whisk in order not to form lumps. Melt the dark chocolate in a double boiler or in the microwave and add it.

Champurrado preparation (Mexican hot chocolate) - Phase 3

Champurrado preparation (Mexican hot chocolate) - Phase 3

Once the ingredients have blended, you will notice that the liquid will begin to shrink. At this point add the milk and continue stirring in order to make the drink reach a thick consistency. Also adjust according to your tastes.

Champurrado preparation (Mexican hot chocolate) - Phase 4

Sweeten with brown sugar and serve hot champurrado in glasses or cups.

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