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Champurrado

Author: Criss Mailleux

Ingredients

  • 2 liters water
  • 350-400 grams nixtamalizado corn dough
  • 1 bunch cinnamon
  • 100 grams chocolate (65%)
  • Sugar

Instructions

  • 1) Heat a liter the water and infuse it with thecinnamon
    2) Dissolve the corn dough in the water
    3) Add the mixture into the infused water and dissolve
    4) Sweeten to taste
     
     
    Approximateduration of preparation: 45 minutes
     *Nixtamalizado:  culinary technique dating from Mesoamerican times. The ripe corn grain is alkalized by soaking it in water and lime. Then made it a dough.