Rye Free Champurrado

Total time25 min

Prep time5 min

Cook time20 min

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

3 cups whole milk
1 cup water
1 cinnamon stick
2 oz piloncillo, roughly chopped (or ¼ cup packed dark brown sugar)
Domino Premium Pure Cane Dark Brown Sugar - 2 LB C&H Premium Pure Cane Dark Brown Sugar Bag - 2 LB Domino Dark Brown Sugar Kroger Dark Brown Sugar C&H Dark Brown Sugar
See all
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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!