Welcome back family!
So now what do we do with the leftover tamales from Christmas Eve? How about we eat some for breakfast with a delicious champurrado! š¤¤
Ingredients:
4 cups COLD WATER
2 MEXICAN CINNAMON STICKS
8 PILLONCILLO MINIS (approx 8 oz)
3 MEXICAN CHOCOLATE TABLETS
1 gal WHOLE MILK
1-1/2 cups MASECA
4 cups WARM WATER
Instructions:
1- Add 4 cups of COLD WATER, CINNAMON STICKS and PILONCILLO to a large pot.
2-Simmer over medium heat. Keep stirring with a wooden spoon until the piloncillo is fully dissolved.
3-Add the MEXICAN CHOCOLATE TABLETS to the pot.
4-After about a minute the chocolate tablets will get soft. Use the wooden spoon to break it up until the chocolate is fully dissolve. Keep stirring.
5-Add the WHOLE MILK to the pot. Keep stirring. Lower the stove to low.
6-In a separate bowl mix the MASECA with 4 cups of WARM WATER. Whisk until fully incorporated.
7-Using a strainer pour the maseca mixture over the champurrado. Keep stirring for approximately 30 minutes over low heat or until the champurrado starts rising to the top.
8-Turn off the stove.
9-Carefully remove the cinnamon sticks from the champurrado and enjoy!
Tip: If you like a thicker consistency just add less warm water to the Maseca mixture.
Note: Piloncillo is an unrefined whole cane sugar used in Mexican cooking and baking. If youāve never tried itā¦. You must! You can find it in most Latino grocery stores.
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