Chef Steffanie Rodas of Anita's Cuisine shares the recipe for her champurrados.
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Ingredients:
1 cinnamon stick
1 ½ cups of water
1 clove
4 ¼ cups of milk
2 tablets of chocolate (Abuelita)
¾ cups of corn flour
1 pinch crushed piloncillo (Mexican brown sugar cone) or more to add to taste
Directions:
1. Boil the water with the cinnamon stick and clove in a saucepan for about ten.
2. In a different saucepan heat milk, chocolate, and the corn flour over medium heat while whisking the liquid until the chocolate has dissolved and the liquid has thickened. (about ten min) Then remove from the heat and add piloncillo. Let the sugar dissolve for a few min and then add the cinnamon water and stir.
