Champurrado

This was delicious, but very thick. I will try it with just a half cup pinole (this was a pain to find; I went to a few mexican food stores)next time.

i love the thickness of this drink. i simplified the recipe. i put masa flour, milk, water and cinnamon in saucepan. i stirred until just below boiling and then simmered until thick. i did not h...

Champurrado is normally made with masa (corn flour) and that is what I used instead of pinole. I left out the anise since I don't care for it. Good recipe with those changes.

i tried thi and is very delicious

This was fantastic nice and thick as I remember. You can substitute cinnamon sticks for ground and brown sugar for the piloncillo or panels. Wonderful!

This was good...not as good as my grandmother to make. She was born and raised in Chihuahua and made the best champurrado ever! Something is missing from this recipe but I can't pin point it.

I did the recipe with the ingredients and measurements just as it is - no adjustments to quantities, and no substituting this ingredient with another. It's absolutely delicious. Good on the thic...

I couldn’t find Anise so I left it out and used Maseca instead of Pinole. It was a little more chocolatey than I like but it was delicious nonetheless.

I could not find Pinole in time so I substituted with a 1/2 cup Maseca brand corn flour. I think even a corn bread mix would also work if you don’t liv