Drink
Champurrado
Hot corn masa chocolate, thicker and darker than atole.
PrepPr5 minCookCk20 minTotalTot25 minServesSrv4Ca:PCa:P1:0.8
Ingredients
- 4 cups whole milk
- 1/2 cup masa harina
- 2 oz Mexican chocolate, chopped (or 2 Tbsp cocoa plus 2 Tbsp sugar)
- 1/3 cup sugar
- 1 tsp ground cinnamon
- 1/8 tsp unrefined salt
Directions
- Whisk masa harina into 1 cup cold milk until smooth.
- Heat the remaining milk in a pot over medium heat until steaming.
- Stir in the masa slurry. Cook, whisking constantly, until thickened, about 10 minutes.
- Add chocolate and stir until melted and smooth.
- Stir in sugar, cinnamon, and salt. Serve hot.
Contribution
Video recipeNutrition Facts
Per serving (1 of 4). Does not change when you scale ingredients.
- Calories 359.25
- Total Fat 51.5g
- Saturated Fat 28.6g
- Trans Fat 1.1g
- Polyunsaturated Fat 1.1g
- Monounsaturated Fat 6.7g
- Cholesterol 121.5 mg
- Sodium 625.8 mg
- Carbohydrate 209.6g
- Fiber 10.9g
- Sugar 152.8g
- Starch 41.4g
- Protein 39.5g
- Calcium 1349.9 mg
- Phosphorus 1135.9 mg
- Ca:P ratio 1:0.8
- Vitamin A 312.7 mcg
- Vitamin C 0.2 mg
- B1 (Thiamin) 0.7 mg
- B2 (Riboflavin) 1.3 mg
- B3 (Niacin) 2.1 mg
- B5 (Pantothenic) 3.5 mg
- B6 0.7 mg
- Folate 0.3 mcg
- B12 5.3 mcg
- Vitamin K 1.5 mcg
- Copper 0.1 mg
- Zinc 5.2 mg
- Selenium 18.7 mcg
