This Champurrado is satisfying and delicious! Great for cold days and snack time! A true Christmas favorite!
Ingredients and Variations
Ingredients: Whole milk, Piloncillo (sugar), cinnamon, cayenne pepper, Vanilla extract, masa and chocolate (I use dark Guittard )
Variations: The mas can be left out it making Mexican hot cocoa. Cayenne pepper is optional, a little almond extract can be added as well, it will make it amazing!! Almond or other milk of your choice can be used in place of milk.
This can be made in a slow cooker! Great for crowds!
CHampurrado (Mexican Hot Chocolate)
4
servings5
minutes10
minutesIngredients
4 1/2 cups 4 1/2 whole milk
4 tbsp 4 piloncillo or sugar
1 pinch 1 cayenne pepper * optional
1/2 tsp 1/2 ground cinnamon
1/2 tsp 1/2 vanilla extract
1/4 tsp 1/4 almond extract * optional
1/8 tsp 1/8 salt
2/3 cup 2/3 chocolate, chopped or chips 9your choice of milk or dark)
Directions
- Heat milk, sugar, chocolate and spices in pot on medium-low heat, Do NOT boil, heat until tiny bubbles form around edges and chocolate and sugar are completely melted, whisk well
- In a cup, whisk 1/2 cup remaining milk and masa.
- Add masa to cocoa and cook until thickened.
- Serve with whipped cream or marshmallows and festive sprinkles if desired.
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