Ingredients
Equipment
Method
- In a medium pot, bring water to a rolling boil over medium-high heat.
- Whisk together masa harina and milk in a small bowl until smooth.
- Gradually add the masa mixture to the boiling water while whisking continuously to prevent lumps.
- Stir in the Mexican chocolate and cinnamon stick until melted and well combined.
- Sweeten with sugar according to your taste preference.
- Remove from heat, discard the cinnamon stick, ladle into mugs, and enjoy warm.
Nutrition
Notes
Feel free to customize your Champurrado by adding nutmeg, vanilla extract, or alternative sweeteners like honey or maple syrup. Leftovers can be stored in an airtight container for up to three days and reheated gently.