Authentic Champurrado Recipe: Mexican Hot Chocolate

Ingredients

• 1.5 cups water
• 1 cinnamon stick
• 1 whole clove
• 1 pod star anise
• 4.25 cups milk
• 2 tablets Mexican chocolate (such as Chocolate Ibarra®)
• 0.75 cup pinole (coarse ground maize flour)
• 1 pinch crushed piloncillo (Mexican brown sugar cone), or more to taste

Instructions

1. In a saucepan, combine water, cinnamon stick, clove, and star anise. Bring to a boil over medium heat. Remove from heat and let the spices steep for about 10 minutes, until the water is fragrant. Strain the mixture to remove the solids.
2. In a separate saucepan, heat milk, chocolate, and pinole over medium heat. Whisk continuously until the chocolate is fully dissolved and the mixture thickens, approximately 10 minutes. Take off the heat, add piloncillo, and let it sit until the sugar dissolves, about 5 minutes. Pour the cinnamon-infused water into the chocolate mixture and stir well to combine everything.

Nutrition

• Calories: 524 kcal
• Fat Content: 4 g
• Fiber Content: 1 g
• Sugar Content: 38 g
• Sodium Content: 276 mg
• Protein Content: 3 g
• Cholesterol Content: 7 mg
• Carbohydrate Content: 63 g
• Saturated Fat Content: 2 g
• Unsaturated Fat Content: 0 g