This champurrado recipe uses tablets of Mexican chocolate, pinole (ground maize flour), crushed piloncillo, and warming spices to make a thick and cozy hot chocolate drink perfect for the holidays.
Ingredients
- 1.5 cups water
- 1 cinnamon stick
- 1 whole clove
- 1 pod star anise
- 4.25 cups milk
- 2 tabletss Mexican chocolate , such as Chocolate Ibarra
- 0.75 cups pinole , coarse ground maize flour
- 1 pinch crushed piloncillo , Mexican brown sugar cone
Instructions
-
1
Place water, cinnamon stick, clove, and star anise in a saucepan over medium heat; bring to a boil. Remove from heat and allow spices to steep until water is fragrant, about 10 minutes; strain.
-
2
Heat milk, chocolate, and pinole in a separate saucepan over medium heat, whisking until chocolate is dissolved and liquid is thickened, about 10 minutes. Remove from heat; add piloncillo and let rest until sugar is dissolved, about 5 minutes more. Pour cinnamon water into chocolate mixture and stir to combine.
Nutrition Facts
Per serving
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