The champurrado is one of the most traditional drinks in Mexican cuisine. It is made from corn and chocolate flour, it has a somewhat thick consistency and is served very hot. Although it originated from Atole, the truth is that very few similarities are currently keeping, so they constitute two completely different drinks. Stay at recipes.net, discover how to make traditional Mexican shampurrado and leave your comment at the end. And if you also have a champurrado recipe that you would like to share, do not hesitate and publish it!
| 🚻 12 Commensals | 🕘 15m | 🍵 Breakfast | 🤯 Difness Low |
| Ingredients to make traditional Mexican shampurrado: |
| 12 cups of water, divided 3 branches of cinnamon 1½ cups of cornmeal dough 1½ cups of brown sugar or 2 large cones of 6 ounces of piloncillo (Mexican brown sugar) 29½ milliliters of chocolate to bake without sweetening ( half of a 2 onz bar.) 2 teaspoons of vanilla extract |
| ADDITIONAL CHARACTERISTICS: Cheap cost, boiled, |
Ingredients to make traditional Mexican shampurrado:
1. Combine 8 cups of water and cinnamon in a large pot. Boil it to start preparing the Mexican champurrado.
2. Pour the rest of the water and the flour in a blender and tapala. Blend until a homogeneous mixture is. The mixture passes through a fine strainer pouring it into the pot that contains the water with the cinnamon.
3. Let it boil. Reduce the fire to the lowest level, cook the champurrado stirring constantly with a manual wire whistle for 6 or 7 minutes, or until the mixture thickens.
4. Add the sugar, chocolate and vanilla extract. Cook the champurrado stirring frequently for 4 or 5 minutes, or until the chocolate is melted and the flavors have combined.
5. serves the traditional Mexican champurrado very hot during breakfast. You can accompany it with an elot tamale, sour, or the one you like, or opt for sweeter options such as cinnamon rolls or vanilla cookies.
