Champurrado
Prep Time
25mins
Time to Table
30mins
Servings
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
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.
- Calories:937
- Cholesterol:137
- Dietary Fiber:3
- Protein:37
- Sodium:493
- Total Carbohydrate:101
- Total Fat:45
