Rompope Champurrado

Yamilette González
Cold weather calls for warm and comforting drinks and there’s no better option than champurrado, a Mexican corn-based beverage with chocolate! If you want to give champurrado a twist, try this rompope champurrado, a delicious beverage featuring Mexican eggnog that will add a festive touch to this delicious 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
  • 1 cup rompope
Preparation
25 mins
20 mins
Easy
  • In a pot, heat water and add a cinnamon stick and piloncillo. Cook for 5 minutes.
  • Add milk and chocolate and let chocolate melt completely.
  • Combine masa dough and water in a blender and blend until smooth. Strain blended mixture and set aside.
  • Add strained dough to the pot and cook for 15 minutes or until thick.
  • Once thick, add rompope and mix.
  • Serve rompope champurrado in a pewter mug and pair with pan dulce.

Nutritional information

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