Time: 1 hour.
Complexity: easily
Servings: 4

Champurrado is a sweet Mexican hot chocolate thickened with cornflour and served as a dessert on its own or with churros. The key to champurrado is the airy foam on top, so before serving, whisk it and pour it into cups, ensuring foam covers every serving.

Ingredients:

• 1/4 cup masa harina corn flour
• 3.5 cups of cold water
• 1/4 teaspoon salt
• 3 cups of milk
• 1 bar (90 g) of chocolate with cinnamon

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

chocolate, milk, corn flour

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Preparation:

Step 1
• In a small bowl, combine the masa harina with 0.5 cups of water, stirring by hand to form a paste. Place the paste in a medium saucepan and add the remaining 3 cups of water. Bring to a boil, stirring constantly. Simmer the corn mixture for 20 minutes, until thickened.
Step 2
• Meanwhile, pour milk into another saucepan and bring to a boil. Add the chocolate and simmer for about 10 minutes, until completely melted.
Step 3
• Pour the chocolate into the masa harina mixture, stirring until smooth. Whisk until foamy, about 3 minutes. Serve the hot chocolate with foam in large mugs.

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