Ingredients for Champurrado Mexican Hot Chocolate
- 10 cups (2.4 liters) water
- Cinnamon Sticks
- Masa Harina Flour
- Brown Sugar
- Unsweetened Baking Chocolate
- Vanilla
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How to Make Champurrado Mexican Hot Chocolate
- In a large saucepan, combine 8 cups (1.9 liters) of water and 2 cinnamon sticks.
- Bring the water and cinnamon to a boil over medium-high heat.
- In a blender, combine 2 cups (473 ml) of water and 1 cup (120g) masa harina. Blend until completely smooth.
- Strain the blended masa harina mixture through a fine-mesh sieve into the simmering cinnamon-water mixture in the saucepan. This ensures a perfectly smooth texture.
- Bring the mixture back to a boil, then reduce heat to low.
- Cook, stirring constantly with a wire whisk, for 6-7 minutes, or until the Champurrado has thickened to your desired consistency.
- Remove from heat and stir in 1 cup (200g) granulated sugar, 1 cup (170g) semi-sweet chocolate chips, and 1 teaspoon of vanilla extract.
- Stir until the chocolate is completely melted and the flavors are well combined. Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
106g
Fat
4g
Carbs
12g