The Champurrado is a mexican drink, considered a type of atole, using corn masa and some mexican chocolate. I hesitated a bit before placing this recipe as part of mexican dessert recipes section, as many people in Mexico drink this for breakfast... This beverage can be made with water or milk. How to make Champurrado? This traditional atole is made with piloncillo (mexican brown sugar), but you can do it with regular brown sugar. This drink is known for using the same masa used to prepare tortillas; you dissolve it in a little bit water and then strain. You add to hot milk and chocolate with sugar. This recipe is from the state of Oaxaca and featured at the festival of San Francisco Jaltepetongo...
* 4 cups milk
* 1/2 80% cocoa Chocolate Tablet, to your taste
* 1/4 lb. Corn Masa, about 8 tablespoons
* 1 Piece Piloncillo (mexican brown sugar)
* 1/2 cinnamon stick
1) In a saucepan bring to a boil the milk with the grated cinnamon. Meanwhile, dissolve the masa in a little water and then pour it in the Champurrado through a strainer to remove unwanted chunks.
2) As the milk starts to boil, add the chocolate and the piece of piloncillo. Do not stop stirring to avoid any sticking.
3) Let your Champurrado boil for a few minutes until it reaches the desired consistency.
Pour in a stylish mexican-decorated bowl or cup...