Low Sodium Champurrado

Total time25 min

Prep time5 min

Cook time20 min

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Ingredients

4 servings

3 cups whole milk
a2 Milk Whole Milk - Half Gallon Organic Valley Grassmilk Organic Whole Milk Horizon Organic Shelf Stable Whole Milk - 12-8 Fl. Oz.Horizon Organic Whole Milk - 6pk/8 fl oz Boxes Maple Hill 100% Grass fed Organic Whole Milk 59 fl oz
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1 cup water
1 cinnamon stick
2 oz piloncillo, roughly chopped (or ¼ cup packed dark brown sugar)
3 oz mexican chocolate, roughly chopped
¼ cup masa harina
¼ tsp ground cinnamon
⅛ tsp vanilla extract
pinch of salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

Instructions

1
Combine the milk, water, and cinnamon stick in a medium saucepan over medium heat. Warm until steaming and small bubbles form around the edges, about 5 minutes — do not let it boil.
2
Add the piloncillo and chopped Mexican chocolate to the hot milk mixture. Whisk constantly until both are fully dissolved and the liquid is smooth and uniformly dark, about 3–4 minutes.

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