Granny Rosales' Champurrado
This recipe calls for evaporated milk, but you can vary the ingredients to make this cold-weather drink thicker, thinner or sweeter. Garnish with sticks of cinnamon and serve alongside pan dulce for dunking.
Heat 2 cups of water and the cinnamon sticks together in a saucepan over medium heat until the sticks are soft, 10 minutes; when the water comes to a boil, stir in the chocolate, then stir into the cinnamon liquid.
Whisk the masa flour into 1 cup of water, making sure it is free of lumps. Add the masa mixture to the chocolate mixture. Whisk well until the chocolate has dissolved.
Add the evaporated milk and whole milk and whisk to combine. Stir until the masa, chocolate and milk are thoroughly combined and the liquid is thick. Add additional water if needed.
Remove the cinnamon sticks and serve in small cups. (Note: Champurrado will thicken as it cools. Thin with additional water and reheat to serve.)
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