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 made this today as a test run before the holidays and it came out just how I like it, thick!! I omitted the clove and star anise as I didn’t think they were needed and I was right. I will have...

Muy bien It was a little bland but we liked it and we think our class will too.

Not knowing exactly what champurrado should taste like, when I got some Ibarra Mexican Chocolate disks, I saw a recipe on the package for it. I liked this recipe more, although I did not have a...