This traditional champurrado recipe uses tablets of Mexican chocolate pinole ground maize flour crushed piloncillo and warming spices to make a thick hot chocolate drink perfect for the holidays
Prep Time
15 mins
Dificult
Medium
Servings
35 mins
Ingredients
Instructions
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.
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.