{"id":12268,"date":"2025-09-10T17:17:07","date_gmt":"2025-09-10T17:17:07","guid":{"rendered":"https:\/\/laprensanewspaper.com\/?p=12268"},"modified":"2025-09-10T17:17:07","modified_gmt":"2025-09-10T17:17:07","slug":"joses-traditional-champurrado-recipe","status":"publish","type":"post","link":"https:\/\/laprensanewspaper.com\/index.php\/2025\/09\/10\/joses-traditional-champurrado-recipe\/","title":{"rendered":"Jose&#8217;s Traditional Champurrado Recipe"},"content":{"rendered":"<p><a href=\"http:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/05\/jose-copy.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-11528 size-medium alignright\" src=\"http:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/05\/jose-copy-268x300.jpg\" alt=\"\" width=\"268\" height=\"300\" srcset=\"https:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/05\/jose-copy-268x300.jpg 268w, https:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/05\/jose-copy.jpg 700w\" sizes=\"auto, (max-width: 268px) 100vw, 268px\" \/><\/a>Ingredients:<\/p>\n<ul>\n<li>4 cups milk (whole milk preferred for creaminess)<\/li>\n<li>1\u00bd cups warm water<\/li>\n<li>\u00bd cup masa harina (instant corn flour)<\/li>\n<li>2 discs Mexican chocolate (Abuelita or Ibarra)<\/li>\n<li>2 oz piloncillo (or substitute with dark brown sugar)<\/li>\n<li>1 cinnamon stick<\/li>\n<li>2 tsp vanilla extract<\/li>\n<li>Pinch of salt<\/li>\n<\/ul>\n<p>Instructions:<\/p>\n<ol>\n<li>Warm the base: In a medium pot, combine milk, piloncillo, Mexican chocolate, and cinnamon stick. Heat on low-medium until everything dissolves, stirring often.<\/li>\n<li>Prep the masa: In a separate bowl, whisk masa harina with warm water until smooth\u2014no lumps!<\/li>\n<li>Combine and thicken: Slowly pour the masa mixture into the pot, whisking continuously.<\/li>\n<li>Simmer and stir: Add vanilla and salt. Simmer on low for 15\u201320 minutes, whisking frequently until thick and velvety.<\/li>\n<li>Serve: Garnish with a cinnamon stick or a sprinkle of ground cinnamon. Enjoy with tamales or pan dulce!<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>Ingredients: 4 cups milk (whole milk preferred for creaminess) 1\u00bd cups warm water \u00bd 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: Warm the base: In a medium pot, combine<\/p>\n","protected":false},"author":2,"featured_media":11023,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_rtcl_gb_attr":"","footnotes":""},"categories":[252],"tags":[],"wf_post_folders":[276],"class_list":["post-12268","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes"],"aioseo_notices":[],"rttpg_featured_image_url":{"full":["https:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/03\/Alicia-Boes-Recipe.jpg",721,453,false],"landscape":["https:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/03\/Alicia-Boes-Recipe.jpg",721,453,false],"portraits":["https:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/03\/Alicia-Boes-Recipe.jpg",721,453,false],"thumbnail":["https:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/03\/Alicia-Boes-Recipe-150x150.jpg",150,150,true],"medium":["https:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/03\/Alicia-Boes-Recipe-300x188.jpg",300,188,true],"large":["https:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/03\/Alicia-Boes-Recipe.jpg",640,402,false],"1536x1536":["https:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/03\/Alicia-Boes-Recipe.jpg",721,453,false],"2048x2048":["https:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/03\/Alicia-Boes-Recipe.jpg",721,453,false],"rtcl-gallery":["https:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/03\/Alicia-Boes-Recipe.jpg",721,453,false],"rtcl-thumbnail":["https:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/03\/Alicia-Boes-Recipe-320x240.jpg",320,240,true],"rtcl-gallery-thumbnail":["https:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/03\/Alicia-Boes-Recipe-150x105.jpg",150,105,true],"psacp-medium":["https:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/03\/Alicia-Boes-Recipe.jpg",500,314,false],"rpwe-thumbnail":["https:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/03\/Alicia-Boes-Recipe-45x45.jpg",45,45,true]},"rttpg_author":{"display_name":"LaPrensa Newspaper","author_link":"https:\/\/laprensanewspaper.com\/index.php\/author\/laprensa\/"},"rttpg_comment":0,"rttpg_category":"<a href=\"https:\/\/laprensanewspaper.com\/index.php\/category\/recipes\/\" rel=\"category tag\">Recipes<\/a>","rttpg_excerpt":"Ingredients: 4 cups milk (whole milk preferred for creaminess) 1\u00bd cups warm water \u00bd 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: Warm the base: In a medium pot, combine","_links":{"self":[{"href":"https:\/\/laprensanewspaper.com\/index.php\/wp-json\/wp\/v2\/posts\/12268","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/laprensanewspaper.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/laprensanewspaper.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/laprensanewspaper.com\/index.php\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/laprensanewspaper.com\/index.php\/wp-json\/wp\/v2\/comments?post=12268"}],"version-history":[{"count":1,"href":"https:\/\/laprensanewspaper.com\/index.php\/wp-json\/wp\/v2\/posts\/12268\/revisions"}],"predecessor-version":[{"id":12269,"href":"https:\/\/laprensanewspaper.com\/index.php\/wp-json\/wp\/v2\/posts\/12268\/revisions\/12269"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/laprensanewspaper.com\/index.php\/wp-json\/wp\/v2\/media\/11023"}],"wp:attachment":[{"href":"https:\/\/laprensanewspaper.com\/index.php\/wp-json\/wp\/v2\/media?parent=12268"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/laprensanewspaper.com\/index.php\/wp-json\/wp\/v2\/categories?post=12268"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/laprensanewspaper.com\/index.php\/wp-json\/wp\/v2\/tags?post=12268"},{"taxonomy":"wf_post_folders","embeddable":true,"href":"https:\/\/laprensanewspaper.com\/index.php\/wp-json\/wp\/v2\/wf_post_folders?post=12268"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}