Champurrado Recipe
- 1 1/2 cups water
- 1 cinnamon stick
- 1 whole clove
- 1 pod star anise (optional)
- 4 1/4 cups milk
- 2 tablets Mexican chocolate (such as Chocolate Ibarra®)
- 3/4 cup pinole (coarse ground maize flour)
- 1 pinch crushed piloncillo (Mexican brown sugar cone), or more to taste
- Bring water, cinnamon stick, clove, and star anise to a boil in a saucepan; remove from heat and allow spices to steep until water is fragrant, about 10 minutes. Strain.
- Heat milk, chocolate, and pinole in another saucepan over medium heat, whisking until chocolate is dissolved and liquid is thickened, about 10 minutes. Remove from heat and add piloncillo; let rest until sugar is dissolved, about 5 minutes more. Pour cinnamon water into chocolate mixture and stir to combine.
