Ingredients to make Mexican Champurrado:
- 1½ cups of hot water
- ¾ cup corn dough
- 3 cups of Milk (720 milliliters)
- 140 grams of Granny Chocolate
- 1 unit of Piloncillo
- 1 pinch of Cinnamon
How to make Mexican Champurrado:
- In a saucepan, boil the water, cinnamon and piloncillo until it dissolves. Dissolve the dough in half the milk and add it to the.
- Finally, add the rest of the milk and the chocolate and let it boil until the chocolate dissolves over low heat, taking care not to burn it.
