Champurrado: Mexican Hot Chocolate
Servings: 4 servings (4 cups total)
Calories: 297cal
Ingredients
- ¼ cup masa harina corn tortilla flour
- 2 cups warm water
- 2 cups whole milk
- 3.25 ounce disk Mexican chocolate chopped
- 3 ounce piloncillo cones chopped or 1/2 cup packed brown sugar
- ⅛ teaspoon ground anise seeds I used star anise
Instructions
- In a large saucepan, slowly add masa harina to the warm water, whisking until combined.1/4 cup masa harina, 2 cups warm water
- Add milk, chocolate, piloncillo, and ground anise seeds.2 cups whole milk, 3.25 ounce disk Mexican chocolate, 3 ounce piloncillo cones, 1/8 teaspoon ground anise seeds
- 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.
Video
Notes
- The recipe below makes 4 servings. I cut it in half without any problems.
- If you do not have any anise seeds, you can grind star anise instead.
- If you want a bit more bite, add a pinch or two of cayenne pepper!
- Add a cinnamon stick for a fun and festive stirring stick.
Nutrition
Serving: 1serving (1 cup) | Calories: 297cal | Carbohydrates: 46g | Protein: 6g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 4g | Cholesterol: 15mg | Sodium: 62mg | Potassium: 298mg | Fiber: 2g | Sugar: 38g | Vitamin A: 213IU | Vitamin C: 0.01mg | Calcium: 187mg | Iron: 1mg
