Champurrado Recipe: Everytime we make champurrado it usually sticks to the bottom of my pots, so THANK YOU @bydash for sending me Iron Chef @geoffreyzakarian Trupro 10 piece nonstick stainless steel cookware set❤️ So far every single pan and pot has been amazing!! 1 liter water 1 big cinnamon stick 2 chocolate abuelita tablets 1 liter milk 1.5 cups water 200 grams masa para tortillas from @vallartasupermarkets 1/2 can of lechera (add all of it if you like it sweeter) Instructions: In a 5 quart z

Champurrado ☕️❤️ Boil all together: 4 cups of water 1 whole tablet of abuelita chocolate 4-5 cinnamon stick 2 cloves About 12-16 oz of piloncillo (panela) * I used about 16 put 12 if you don’t want it too sweet While that’s boiling, toast 1 cup of maseca on a dry pan. No water no oil I toasted it on medium heat. Toast it till it changes in color. It’ll turn darker, a little yellower. You will also start to smell it. Pay attention to it or it will burn and leave a burnt taste in the champurrado.

Day 7 of 12 Days of Christmas Desserts🎄🎅🏼 my mom’s Champurrado Recipe☕️🍫 the best mexican hot Chocolate😋 Recipe(for about 15 people) Ingredients: 3L water 2 piloncillo 1.5 cups water 6 cinnamon sticks about 20 cloves 1 Tbsp ground cinnamon 5 Nestle Abuelita Mexican Hot Chocolate Tablets 12fl oz evaporated milk 1 Gallon of whole milk 1 Tbsp unsweetened cocoa powder 1/4 tsp salt 1 cup flour about 3 cups water Instructions: 1. On high heat, add 3L of water and 2 piloncillos to a large pot. 2.

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