Ingredients35 m servings 524 cals
- Bring water, cinnamon stick, clove, and star anise to a boil in a saucepan; remove from heat and allow spices to steep until water is fragrant, about 10 minutes. Strain.
- Heat milk, chocolate, and pinole in another saucepan over medium heat, whisking until chocolate is dissolved and liquid is thickened, about 10 minutes. Remove from heat and add piloncillo; let rest until sugar is dissolved, about 5 minutes more. Pour cinnamon water into chocolate mixture and stir to combine.
Per Serving: 524 calories; 3.9 g fat; 63.3 g carbohydrates; 3.4 g protein; 7 mg cholesterol; 276 mg sodium. Full nutrition
ReviewsRead all reviews 11
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.
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.