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Champurrado

Prep Time: 25 Minutes

Time to Table: 30 Minutes

Serves: 4

Ingredients

  • 1 quart whole milk
  • 6.2 ounces Mexican chocolate (2 disks)
  • 3 tablespoons piloncillo sugar
  • 1 cinnamon stick
  • 2 cups water
  • 1/3 cup instant tortilla masa flour
  • 1/3 cup Daisy Sour Cream

Directions

In a medium saucepan over medium heat, combine the milk, chocolate, piloncillo, and cinnamon. Stir constantly, for about 10 minutes or until the chocolate is fully dissolved. Set aside. In a large mixing bowl, mix the water and tortilla masa flour, stirring constantly with a wire whisk, until the flour is well incorporated. Pour the corn flour mixture into the saucepan with the chocolate mixture. Cook over medium heat, stirring frequently for 20 to 25 minutes or until the masa is cooked through and the mixture has a thick consistency. Turn the heat off. Stir in the Daisy Sour Cream and mix until well incorporated. Serve immediately.