Champurrado (Mexican Hot Chocolate)
Need a gluten free side dish? Champurrado (Mexican Hot Chocolate) could be an outstanding recipe to try. For 35 cents per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. This recipe makes 6 servings with 133 calories, 3g of protein, and 4g of fat each. A mixture of chocolate, milk, star anise, and a handful of other ingredients are all it takes to make this recipe so flavorful. 3831 person have made this recipe and would make it again. It is brought to you by Muy Bueno Cookbook. This recipe is typical of Mexican cuisine. From preparation to the plate, this recipe takes approximately 45 minutes. With a spoonacular score of 49%, this dish is solid. Champurrado: Thick Mexican Hot Chocolate, Champurrado: Thick Mexican Hot Chocolate, and Champurrado (Mexican Chocolate Atole) are very similar to this recipe.
Servings: 6
Ingredients:
½ disk Mexican chocolate, chopped (Abuelita or Ibarra chocolate)
2 cinnamon sticks
¼ cup masa harina
2 cups milk
3 ounces piloncillo, chopped or 1/2 cup packed brown sugar
1 anise star
3 cups of water
Equipment:
sauce pan
whisk
Cooking instruction summary:
In a large saucepan boil water with the two cinnamon sticks and anise star. Remove from the heat, cover and let the cinnamon sticks and anise star steep for about 1 hour. Remove the cinnamon sticks and anise star, return to low heat and slowly add the masa harina to the warm water, whisking until combined. Add milk, chocolate, and piloncillo.Heat over medium heat just until boiling; reduce heat. Simmer, uncovered, about 10 minutes or until chocolate is completely melted and sugar is dissolved, whisking occasionally. Serve immediately.
Step by step:
1. In a large saucepan boil water with the two cinnamon sticks and anise star.
2. Remove from the heat, cover and let the cinnamon sticks and anise star steep for about 1 hour.
3. Remove the cinnamon sticks and anise star, return to low heat and slowly add the masa harina to the warm water, whisking until combined.
4. Add milk, chocolate, and piloncillo.
5. Heat over medium heat just until boiling; reduce heat. Simmer, uncovered, about 10 minutes or until chocolate is completely melted and sugar is dissolved, whisking occasionally.
6. Serve immediately.
Nutrition Information:
covered percent of daily need
