Champurrado Recipes

CHAMPORADO

Steps:

• Combine the sweet rice and light coconut milk in a pot; bring to a boil for 10 minutes, while stirring occasionally to keep the rice from sticking to the bottom of the pot.
• Stir the cocoa powder, sugar, and salt into the rice; reduce heat to low, cover, and continue cooking, stirring occasionally, until the rice is tender, about 10 minutes more. Add the thick coconut milk to the mixture and stir to combine. Serve hot.

CHAMPURRADO

Steps:

• Bring water, cinnamon stick, clove, and star anise to a boil in a saucepan; remove from heat and allow spices to steep until water is fragrant, about 10 minutes. Strain.
• Heat milk, chocolate, and pinole in another saucepan over medium heat, whisking until chocolate is dissolved and liquid is thickened, about 10 minutes. Remove from heat and add piloncillo; let rest until sugar is dissolved, about 5 minutes more. Pour cinnamon water into chocolate mixture and stir to combine.

CHAMPURRADO

Steps:

• In a blender, add one cup of water and the masa. Puree until a smooth consistency and set aside.
• If you're using maseca, toast it in a skillet on medium heat until light golden brown. Then add it to the water and blend just as step 1 above.
• In a medium size saucepan, add one cup of water, one cinnamon stick and piloncillo. Bring it to a soft rolling boil until the piloncillo melts. About 5 minutes. (See note #1)
• Add the milk and whisk. Once the milk is hot, add the chocolate and whisk until it's all dissolved. Move the mixture often so that it does not stick to the bottom of the saucepan.
• Once this mixture is hot, add the masa & water mixture and whisk constantly.
• Cook for about 10 minutes (the masa has too cook) or until you reach a dense consistency. Add a little more milk if you desire a more liquidy consistency. Keep whisking often to prevent it from boiling over.
• Serve hot and enjoy. Buen Provecho!

CHAMPURRADO

Steps:

• Mix 1 cup water with masa harina. Let stand 15 minutes. Bring remaining 1 1/2 cups water to boil in heavy medium saucepan. Strain masa harina mixture into boiling water. Add chocolate and stir until melted and smooth. Add cinnamon stick. Stir over low heat until mixture thickens or whip to frothy consistency with a molinillo, about 5 minutes. Stir in brown sugar.

CHAMPURRADO (CHOCOLATE ATOLE)

Steps:

• Heat the milk and chocolate in a saucepan, stirring to dissolve the chocolate.
• When chocolate is completely dissolved, remove from the heat and set aside to keep warm.
• Mix the masa harina with the water in another saucepan; place over low heat, add the cinnamon stick, and cook until the mixture has thickened and the masa becomes translucent.
• Add the chocolate milk and sugar. Stir to dissolve the sugar and simmer for a few minutes.
• Remove the cinnamon stick and serve the champurrado hot in cups or mugs.