Champurrado
Why I Love This Recipe
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.
Ingredients You'll Need
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
Directions
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.
