Coffee Champurrado
Yamilette González
Kick start your day with a delicious cup of coffee champurrado! This brilliant twist on the classic champurrado recipe, a traditional Mexican corn-based beverage with an intense chocolate flavor, stars coffee as the key ingredient that will awaken your senses while you cozy up to this delicious warm drink.
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Ingredients
6
Portions
  • 4 cups water
  • 1 stick cinnamon
  • 1 cup granulated piloncillo
  • 3 cups milk
  • 1/2 cups Mexican chocolate, cut into chunks
  • 1 cup masa dough
  • 1 cup water, cold
  • 2 tablespoons coffee, granulated, dissolved in 1 cup of water and strained
Preparation
25 mins
20 mins
Easy
  • In a pot, heat water and add a cinnamon stick, piloncillo, milk, and chocolate. Let dissolve. Heat for 5 minutes.
  • Combine masa dough and water in a blender, blend until smooth, and strain. Set aside.
  • Pour blended masa dough into the pot and cook for 15 minutes or until thick.
  • Once thick, add coffee and stir.
  • Serve coffee champurrado in a pewter mug with pan dulce on the side.

Nutritional information

* * Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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