My Recipe for Champurrado
2 cups water
1 pilloncillo.. mexican sugar in cone shape
1 large stick cinnamon
2 tablets abuelita mexican chocolate
1/2 gallon whole milk
12 oz evaporated milk
2 cup masaseca.. corn flour
1 1/2 cup water

in large pot add 2 cups water, piloncillo, cinnamon, and chocolate tablets. Bring to boil then lower to simmer to dissolve piloncillo sugar and chocolate tablets.
in a small skillet add corn flour and lightly toast on low heat for a couple minutes. keep eye on your other pot as well stirring both alternatively. after a couple mins the corn flour will smell nice and toasty.. almost a nutty scent and remove from heat into a large cup to add the 1 1/2 cups of water, wisk to blend well and break lumps ( this will be thick) and set aside. Add the 1/2 gallon of milk and evaporated milk to pan with the dissolved sugar and water .. remove cinnamon sticks. stir to blend then carefully add the masa mixture and wisk constantly to blend and break any lumps. The drink will thicken slightly.. if you prefer a thicker drink add a bit more masa without mixing with water and stir well to blend. You can also add an extra can of evaporated milk or use heavy whipping cream in it's place. Make sure to heat low to med to get this drink nice and hot and well blended for about 7 minutes. Serve and enjoy!

Howdy Everyone and Welcome To My Channel.
My name is Tricia Flores and I live in Texas.
I enjoy sharing Craft and Recipe Ideas.
Thank you for watching and as always ... Enjoy!

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