12 chocolate champurrado Recipes

water, cinnamon stick, star anise (optional), milk, mexican chocolate (such as chocolate ibarra), pinole (coarse ground maize flour), crushed piloncillo (mexican brown sugar cone), or more to taste

mexican chocolate (this is called ibarra chocolate, about 2 discs ), water, milk, masa harina, dark brown sugar (mexican panocha sugar, also known as piloncillo is what i use for this recipe)

masa harina flour, water, mixed with, milk, salt, disks mexican chocolate (nestle s abuelita and the mexican ibarra brands are commonly found in spanish bodegas)

water, divided, cinnamon sticks, masa harina flour, brown sugar , packed or 2 (6 oz) piloncillo cones, unsweetened baking chocolate, vanilla

masa harina, cold water, salt, milk, sweetened mexican chocolate, flavored with cinnamon

water, masa harina, mexican chocolate or bittersweet chocolate, chopped, cinnamon stick, brown sugar

water, cinnamon sticks, vanilla extract (or 1/2 vanilla bean, split lengthwise), disks mexican chocolate (ibarra or abuelita chocolate), evaporated milk, condensed milk, masa harina flour , to thicken (or 1 1.6 oz. packet maizena cornstarch and vanilla powdered beverage mix)

water , plus, water to dissolve the masa harina flour, fresh corn masa harina flour, mexican chocolate , tablets (abuelita brand is good), cinnamon stick, piloncillo (raw sugar cane cones)

sugar, water, milk (not skim), vanilla bean , split lengthwise, cinnamon sticks, bitter sweet chocolate, chopped, eggs, egg yolks

water, shredded chocolate abuelita, shredded piloncillo, cinnamon stick, corn masa harina flour, water