Champurrado

RECIPE

Ingredients:

2  tablets of Abuelita Chocolate

1 Piloncillo cone

1 cup of maseca

6 cups of water

3 cinnamon sticks

1 anise star

1 tbsp brown sugar

1 to 3 cups of regular milk (quantity depends on your preference for thickness)

1 pinch of cinnamon

Step 1: In a large pot, boil the water, anise, and cinnamon for about 45 minutes; then let it cool down for about 10-15 minutes and remove/discard cinnamon sticks.

Step 2: Then add the maseca little by little while whisking it. You want the maseca to dissolve in the liquid.

Step 3: Once done and the maseca is dissolved, re-warm the liquid and add the brown sugar, pinch of cinnamon, piloncillo and chocolate until it melts completely. You may mix with a wooden spin to help contents dissolve quicker and to keep the liquid from sticking to the pan.

Step 4: Once the piloncillo and chocolate melts, add 1 to 3 cups of milk and whisk while bringing to a boil, remove from the heat and serve.

Recipe Courtesy of the Spanglish Girl’s Guide Bloggista Alicia