9 champurrado mexican chocolate Recipes

mexican chocolate (this is called ibarra chocolate, about 2 discs ), water, milk, masa harina, dark brown sugar (mexican panocha sugar, also known as piloncillo is what i use for this recipe)

masa harina flour, water, mixed with, milk, salt, disks mexican chocolate (nestle s abuelita and the mexican ibarra brands are commonly found in spanish bodegas)

cinnamon stick (canela), mexican chocolate, chopped, fresh ground masa harina flour (or substitute 1/2 cup powdered masa harina mixed with 1/2 cup warm water), milk, pure honey

water, divided, cinnamon sticks, masa harina flour, brown sugar , packed or 2 (6 oz) piloncillo cones, unsweetened baking chocolate, vanilla

water, cinnamon sticks, vanilla extract (or 1/2 vanilla bean, split lengthwise), disks mexican chocolate (ibarra or abuelita chocolate), evaporated milk, condensed milk, masa harina flour , to thicken (or 1 1.6 oz. packet maizena cornstarch and vanilla powdered beverage mix)

water, masa harina, mexican chocolate or bittersweet chocolate, chopped, cinnamon stick, brown sugar

masa harina, cold water, salt, milk, sweetened mexican chocolate, flavored with cinnamon