Low FODMAP Champurrado

Total time25 min

Prep time5 min

Cook time20 min

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Ingredients

4 servings

3 cups whole milk
Lactaid Lactose Free Whole Milk Half Gallon Lactaid Lactose Free Whole Milk 96 fl oz Horizon Organic Whole Lactose Free Milk - 0.5 Gallon
O Organics Lactose Free Whole Milk, 64 fl oz
Organic Valley Lactose Free Whole Milk (1/2 Gl)
See all
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

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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