This traditional champurrado recipe uses tablets of Mexican chocolate, pinole (ground maize flour), crushed piloncillo, and warming spices to make a hot chocolate drink that's perfect for the holidays.
Preparation Time
5 mins
Cooking Time
15 mins
Total Time
20 mins
Calories
524 Calories
Recipe Instructions
Step 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.
Step 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.
Ingredients
1 ½ cups water
1 cinnamon stick
1 whole clove
4 ¼ cups milk
1 pod star anise
2 tablets Mexican chocolate (such as Chocolate Ibarra®)
¾ cup pinole (coarse ground maize flour)
1 pinch crushed piloncillo (Mexican brown sugar cone), or more to taste
