Champurrado

Name: Champurrado
Ingredients: 1 1/2 cups water; 1 cinnamon stick; 1 whole clove; 1 pod star anise (optional); 4 1/4 cups milk; 2 tablets Mexican chocolate (such as Chocolate Ibarra(R)); 3/4 cup pinole (coarse ground maize flour); 1 pinch crushed piloncillo (Mexican brown sugar cone), or more to taste

8 ingredients

2 steps

Ingredients

1 1/2 cups water
1 cinnamon stick
1 whole clove
1 pod star anise (optional)
4 1/4 cups milk
2 tablets Mexican chocolate (such as Chocolate Ibarra(R))
3/4 cup pinole (coarse ground maize flour)
1 pinch crushed piloncillo (Mexican brown sugar cone), or more to taste

Directions

1

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.
2

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.