1/2piloncillo(or sweetened condensed milk/sugar to taste)
Instrucciones
HOW TO MAKE THIS MEXICAN CHOCOLATE WINTER DRINK
Add 4 cups of water, piloncillo, cinnamon, and cloves to a saucepan. Bring to a boil to release the flavor. Lower the heat and boil until the piloncillo melts. You can discard the cinnamon sticks and cloves if you want. I prefer keeping them. Separate.
Skip this step if you’re using ready-to-use corn dough). In a small bowl, add two cups of cold water and the corn dough or Maseca. Whisk until dissolved.
Add the mixture of dough and water little by little to the pot with the water and piloncillo to avoid lumps.
Incorporate the evaporated milk and the chocolate into the boiling water (over low heat).
Mix constantly so it doesn’t burn until the chocolate melts.
Whisk until everything is combined and has the consistency of thick atole.
If you didn’t use piloncillo, add sweetened condensed milk (or sugar) to sweeten to taste, mix and that’s it.
Champurrado is served hot; it can be served alone, as it’s very satisfying, you can also serve it with churros, tamales, or pan dulce.