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Prep Time 5 minutes Cook Time 15 minutes

Champurrado is customarily prepared at the end of the fall months when the nights get colder and the days get shorter. This popular Mexican cup of comfort begins to appear in people's home around the time of Dia de Los Muertos festivities and ends during the Christmas holiday. The warm beverage is a treat for any guest and is usually accompanied by delicious tamales or sweet bread.   I’ve made several variations of it by adding anise or vanilla bean.  It really is up to the taster’s preference on what version is the best.


What you'll need

  • 4 cups milk
  • 1 cup water
  • 1/2 cup corn flour
  • 1 Mexican chocolate tablet
  • 1 8-ounce piloncillo cone
  • 2 large cinnamon sticks
  • 1 anise star

How to make it

  1. In a large pot over medium heat, whisk to blend flour with water until thickened; about 6 minutes. Add chocolate tablet, piloncillo, anise star and cinnamon and continue whisking until chocolate and piloncillo have melted.

  2. Add milk gradually, continuing to whisk until all ingredients are mixed well. Remove anise star and cinnamon sticks. Serve hot.

    Read more of Ericka's blog at Nibbles and Feasts!
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