Champurrado (CC photo by digitalramble courtesy of Flickr)
- 2 Cups Masa (Nixtamalized maize dough) or Masa Harina (Mexican Corn Flour)
- 4 Quarts water*
- 3 Cinnamon Sticks
- 2 Large Piloncillo Cones (about 6 Ounces each) or 1 1/2 Cups Dark Brown Sugar + 2 Teaspoons Molasses
- 2 Large Tablets of Nestle “Abuelita” Chocolate (from the 540 gram box)
- 2/3 Cup “Nesquick” Chocolate-Flavored Powder Drink
*Note: Instead of some of the water, you can substitute it with regular or evaporated milk to give it a thicker consistency.
Champurrado (CC photo by kimberlykv courtesy of Flickr)
Dissolve the masa or masa harina in 1 quarter of water. if you’re using masa, you’ll need to work it through your fingers in the water to get rid of any lumps. Pour through a strainer into a large heavy-bottomed pot set over medium-high heat. Add the cinnamon sticks, piloncillo cones, and the other 3 quarts of water. Stir often with a large wooden spoon while bringing to a boil. reduce heat to a low and add the Abuelita, Nesquick, and Cal-C-Tose chocolates. Continue stirring to dissolve the piloncillo and chocolate. Continue to cook until thickened. Remove the cinnamons sticks.
Serve with tamales or sweet.
Makes 16 servings
Posted by Lindsay