This champurrado recipe is according to my mom. Let me know how it turned out if any of you members did it! I am very curious!!
What you need:
* 6 cups water
* Nestle Abuelita Chocolate, broken onto large pieces (one disk)
* 1 large cinnamon stick
* 1 large cone (or 3 small cones) Piloncillo (substitute: 1 cup brown sugar)
* 1 cup Maseca flour, the one for making corn tortillas (but because you're in Mexico, you can cheat by getting masa)
* 1 12-oz can carnation evaporated milk
* 2 Anise stars
Step 1: Mix Maseca flour and 2 cups water on a bowl until everything is a homogeneous mixture. Set aside. This will prevent flour balls from forming later.
Step 2: In a large saucepan, cook 4 cups water, the disk of Abuelita chocolate, piloncillo (or brown sugar), cinnamon and anise stars on med-high heat until the entire disk is dissolved.
Step 3: Add the Maseca-water mix and carnation milk. Lower heat and simmer and stir for 10 min or until champurrado is thickened to desired level. Depending on how you like it, you can add more Maseca or water until you reached your desired preference of thickness.
Step 4: Remove cinnamon & anise seeds and enjoy!
If you bought the masa, you can skip Part 1 and instead add the 6 cups water in Step 2 and add 1 cup masa in Step 3. According to my mom, this makes about six 8-oz servings. I think it makes more but I prob. added more water to my desired level.
...Am on SP hiatus...