the EASIEST and MOST Delicious TRADITIONAL CHAMPURRADO

Ingredients

• 2 cups Instant Masa Flour (Divided: 1 cup for toasting, 1 cup for slurry)
• 2 pieces Piloncillo (Mexican unrefined cane sugar; can substitute with dark brown sugar)
• 2 sticks Cinnamon Sticks (Whole sticks for infusion)
• 10 whole Whole Cloves (Whole cloves for infusion)
• 1 pinch Salt (Just a pinch to enhance flavor)
• 2 discs Mexican Chocolate Discs (Ibarra or Abuelita brand for authentic flavor)
• 5.5 cups Water (Divided: 3½ cups for base, 1½ cups for masa slurry, ½ cup extra)
• 0.5 gallon Whole Milk (Prefer whole milk for richness)
• 1 tablespoon Vanilla Extract (Pure vanilla extract)
• 1 can Evaporated Milk (12‑oz can)

Instructions

1. Toast Instant Masa Flour

   Measure 1 cup of instant masa flour and place in a dry skillet over medium‑low heat. Stir constantly for about 6 minutes until the flour turns a golden‑brown color, being careful not to let it burn.

   Time: PT6M

2. Cool Toasted Masa

   Transfer the toasted masa to a small bowl and let it cool while you prepare the rest of the ingredients.

   Time: PT2M

3. Simmer Water with Spices and Piloncillo

   In a small saucepan combine 3½ cups water, 2 piloncillo pieces (or 2 tbsp dark brown sugar), 2 cinnamon sticks, 10 whole cloves, and a pinch of salt. Bring to a gentle simmer over medium heat, stirring until the piloncillo dissolves, about 5 minutes.

   Time: PT5M

   Temperature: medium heat

4. Melt Mexican Chocolate

   Add the 2 Mexican chocolate discs to the simmering liquid and whisk until fully melted and incorporated, about 2 minutes.

   Time: PT2M

   Temperature: medium heat

5. Prepare Masa Slurry

   In a separate bowl whisk together 1 cup instant masa flour with 1½ cups water until smooth, then add an additional ½ cup water to achieve a runny consistency.

   Time: PT2M

6. Incorporate Milk and Flavorings

   Pour half a gallon (8 cups) of whole milk, 1 tablespoon vanilla extract, and one 12‑oz can of evaporated milk into the saucepan. Whisk and let the mixture heat for about 5 minutes, stirring occasionally.

   Time: PT5M

   Temperature: medium heat

7. Remove Cloves and Cinnamon

   Using a slotted spoon, remove the whole cloves and optionally the cinnamon sticks from the pot.

   Time: PT1M

8. Add Toasted Masa and Whisk

   Gradually pour the toasted masa (from step 2) into the pot while whisking continuously. Continue whisking for 8‑10 minutes until the champurrado reaches a thick, creamy consistency.

   Time: PT10M

   Temperature: medium heat

9. Serve Champurrado

   Ladle the hot champurrado into mugs and enjoy immediately. It will thicken slightly as it sits.

   Time: PT1M

Nutrition Facts

Calories

337

Protein

8 g

Carbohydrates

45 g

Fat

12 g

Fiber

2 g