1 C. Masarica -- I like to use the Goya brand.
4 C. Whole Milk
1 Pkg. (8oz.) Piloncillo a.k.a. Brown Sugar Cane -- (again, I like to use Goya's Brand. You can also use 8 oz. brown sugar, if you can't find piloncillo or if you aren't sure what it is.)
2 Disks (3oz. each) mexican chocolate, chopped. (I like to use the Abuelita brand)
1/8 tsp. Ground Cinnamon
Add masarica to a large, heavy saucepot.
Using a whisk, slowly add 4C. water, whisking constantly until smooth and combined.
Place saucepot over medium-high heat.
Bring masarica mixture to a boil.
Add milk, sugar cane, chocolate & cinnamon to the saucepot.
Bring mixture to a boil, whisking constantly, until chocolate is melted & sugar cane is dissolved, approx. 5-7 mins more.
Remove pot from heat.
Divide Champurrado evenly among serving mugs.
Garnish with dark chocolate shavings and cinnamon, if desired.
Pairs Well With
While living in Los Angeles my host family, The Monge Family, taught me this authentic Mexican Drink recipe. It quickly became a favorite with me. And when I returned to my hometown in Indiana, It quickly became one of the most requested recipes that my friends and family ask me to make for them.