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Prescription. Champurrado. (And two ideas for sweet bread)

When I was a kid, one of those scents that filled the week-ends the house and that made me know that everything was good was the drinks. I had the good fortune of being able to go on the weekends to a country house where it was a rule to have fresh dough for sopes, quesadillas and tortillas. And, of course, chocolate. When you couple those two things, it serves one of the delights of basic mexican cuisine. On today’s menu: Champurrado.

To make Champurrado we’re going to need.

  • 1 1/2 cup of corn flour.
  • 3 cups of water
  • 3 cups of milk
  • 1 piloncillo
  • 90 g of tablets of chocolate
  • 1 cinnamon stick.

Prepare it is fairly easy. We’re going to undo the flour in water, sieve it and put it to boil with the cinnamon. It is important that we not let you move.

When you have already boiled the atolito and is thick, add the milk, chocolate and piloncillo. Let it boil till the latter is dissolved. Serve in a jiffy for you to enjoy. Obviously, serve with sweet bread.

If you want a recipe for shells to accompany your champurrado, here is a very good.

Now, if you want not to complicate things, you can get mixes for Cupcakes in line if they come here.

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