Ingredients to make traditional Mexican Champurrado:
- 12 cups Water, divided
- 3 cinnamon sticks
- 1½ cups of cornmeal dough
- 1½ cups brown sugar or 2 large 6-ounce cones piloncillo (Mexican brown sugar)
- 29½ milliliters Unsweetened Baking Chocolate (half a 2 oz. bar)
- 2 teaspoons of vanilla extract
How to make traditional Mexican Champurrado:
- Combine 8 cups of water and cinnamon in a large pot. Bring it to a boil to start preparing the Mexican champurrado.
- Pour the rest of the water and flour into a blender and cover. Blend until a homogeneous mixture remains. Pass the mixture through a fine strainer, pouring it into the pot that contains the water with the cinnamon.
- Let it boil. Reduce the heat to the lowest setting, cook the champurrado stirring constantly with a wire whisk for 6 to 7 minutes, or until the mixture thickens.
- Add the sugar, chocolate and vanilla extract. Cook the champurrado, stirring frequently, for 4 to 5 minutes, or until the chocolate is melted and the flavors have combined.
- Serve the traditional Mexican champurrado pipinghot for breakfast. You can accompany it with a corn tamale, sour, or the one you like best, or opt for sweeter options such as cinnamon rolls or vanilla cookies
