Champurrado is a beloved Mexican drink enjoyed during cold, winter nights, and this holiday season, it will be yours too. Learn how to make this heart-warming beverage using Jenny Martinez’s recipe. You can watch the video on YouTube and scroll below to find step-by-step instructions. That said, find everything you need to make your champurrado a great success online at JCPenney.
INGREDIENTS
2 cups of water
2 bars of Mexican chocolate
1 cinnamon stick
1 piloncillo
½ gallon regular milk
2 cans of leche evaporada
2 tbsp. corn starch
4 galletas Maria
INSTRUCTIONS
Step 1: Pour water in a Cooks Dutch oven on a cooktop.
Step 2: Add the bars of chocolate, piloncillo, and the cinnamon sticks (break the cinnamon sticks for maximum flavor and aroma absorption).
Step 3: Cover with lid and let it boil for 15 minutes.
Step 4: Once the chocolate starts to melt, give it a quick mix with a molinio.
Step 5: Pour regular milk and 1 can of leche evaporada and let the mixture simmer on low flame.
Step 6: In a blender, pour the other can of leche evaporada, followed by corn starch and galletas Maria, and now you blend.
Step 7: Open the lid and see if the chocolate mixture is lifting. If it is, it’s ready for the milk.
Step 8: Add the milk slowly, mixing at the same time.
Step 9: Use a molinio or blender to froth it.
Tip: Make sure you scrape the molinio to the bottom, so the milk doesn’t stick or burn.
Step 10: Once the champurrado boils, it will start boiling and this is when you can turn off the flame.
Step 11: Serve in a monogrammed coffee mug or a holiday-themed mug and enjoy!
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