Seed Oil Free Champurrado
Total time25 min
Prep time5 min
Cook time20 min
4.5(30)
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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)
- 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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