2 cups of water 2 cinnamon sticks 1 star anise 1/2 c.

Mexican hot chocolate champurrado recipe. Meanwhile, place 3 cups whole or oat milk and 2.7 to 3.17 ounces dark chocolate or mexican chocolate in a large saucepan. Meanwhile, in a medium bowl, pour the other. This is no ordinary hot chocolate though.

Bring the water, cinnamon stick and anise to a simmer in a saucepan. Turn off the heat and let steep for 10 minutes. Heat it up and serve:

In medium saucepan add the paste and the remaining 3 cups of water. Combine the water and masa harina: Unlike the plain, watery version you make with the powdered stuff, this hot chocolate is thick, rich, and decadent.

Web a spiced thick mexican hot cocoa to enoy during those cold winter days. In its simplest form, atole (sometimes spelled atol) is made by cooking ground field corn (not the sweet corn we eat on the cob) in water to form a thick, hot beverage. Web bring the milk mixture to 180 degrees over medium heat.

Web directions in a small mixing bowl combine the masa harina with 1/2 cup of water mixing by hand to form a paste. It's made with mexican chocolate tablets and masa harina. Web 20 comments jump to recipe 4.97 from 33 votes champurrado is a warm and thick drink made with masa, mexican chocolate, cinnamon, piloncillo and milk.

Ready in under 10 minutes! Once the piloncillo or sugar has dissolved, add the 2 mexican chocolate tablets and allow about 5 minutes to dissolve,. Web champurrado is a traditional mexican hot chocolate made with masa, corn flour, cocoa, and spices such as cinnamon and anise.