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Ingredientes
- 3 c. water divided
- 2 x cinnamon sticks
- 2 x Ibarra or possibly Abuela Mexican chocolate tablets
- 2/3 c. instant masa flour
- 1 c. water
- 1 can evaporated lowfat milk - (14 ounce) see * Note
- 1 c. whole lowfat milk
- 1/4 c. sugar (optional)
Direcciones
- * Note:This recipe calls for evaporated lowfat milk, but you can vary the ingredients to make this cool-weather drink thicker, thinner or possibly sweeter.
- Heat 2 c. of water and the cinnamon sticks together in a saucepan over medium heat till the sticks are soft, 10 min; when the water comes to a boil, stir in the chocolate, then stir into the cinnamon liquid.
- Whisk the masa flour into 1 c. of water, making sure it is free of lumps. Add in the masa mix to the chocolate mix. Whisk well till the chocolate has dissolved. Add in the evaporated lowfat milk and whole lowfat milk and whisk to combine. Stir till the masa, chocolate and lowfat milk are thoroughly combined and the liquid is thick. Add in additional water if needed.
- Remove the cinnamon sticks and serve in small c.. (Note: Champurrado will thicken as it cools. Thin with additional water and reheat to serve.) Garnish with sticks of cinnamon and serve alongside pan dulce for dunking.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 421g | |
| Recipe makes 4 servings | |
| Calories 278 | |
| Calories from Fat 85 | 31% |
| Total Fat 9.67g | 12% |
| Saturated Fat 5.48g | 22% |
| Trans Fat 0.0g | |
| Cholesterol 33mg | 11% |
| Sodium 133mg | 6% |
| Potassium 424mg | 12% |
| Total Carbs 39.01g | 10% |
| Dietary Fiber 1.8g | 6% |
| Sugars 25.08g | 17% |
| Protein 10.02g | 16% |
