Jose’s Traditional Champurrado Recipe

Ingredients:

• 4 cups milk (whole milk preferred for creaminess)
• 1½ cups warm water
• ½ cup masa harina (instant corn flour)
• 2 discs Mexican chocolate (Abuelita or Ibarra)
• 2 oz piloncillo (or substitute with dark brown sugar)
• 1 cinnamon stick
• 2 tsp vanilla extract
• Pinch of salt

Instructions:

1. Warm the base: In a medium pot, combine milk, piloncillo, Mexican chocolate, and cinnamon stick. Heat on low-medium until everything dissolves, stirring often.
2. Prep the masa: In a separate bowl, whisk masa harina with warm water until smooth—no lumps!
3. Combine and thicken: Slowly pour the masa mixture into the pot, whisking continuously.
4. Simmer and stir: Add vanilla and salt. Simmer on low for 15–20 minutes, whisking frequently until thick and velvety.
5. Serve: Garnish with a cinnamon stick or a sprinkle of ground cinnamon. Enjoy with tamales or pan dulce!