Café Champurrado (Mexican Hot Chocolate with Coffee)

Name: Café Champurrado (Mexican Hot Chocolate with Coffee)
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 1/3 cup Instant corn masa flour; 1/2 cup cold water; 2 cups whole milk; 1 authentic Mexican hot chocolate drink mix, chopped; 1/3 cup chopped or grated piloncillo or firmly packed brown sugar; 2 cups Café Bustelo® Ground Espresso Coffee; Ground cinnamon

Champurrado, or Mexican hot chocolate, is a warm and creamy drink, traditionally made with masa, Mexican chocolate, brown sugar, and cinnamon. This Café Champurrado recipe goes the extra mile, by including Café Bustelo® Ground Espresso Coffee for an even more delectable treat. Follow these three simple steps and enjoy!

Prep Time N/A

Cook Time 20 Min

Servings 4

Difficulty N/A

Ingredients

1/3 cup Instant corn masa flour
1/2 cup cold water
2 cups whole milk
1 tablet authentic Mexican hot chocolate drink mix, chopped
1/3 cup chopped or grated piloncillo or firmly packed brown sugar
2 cups hot brewed Café Bustelo^® Ground Espresso Coffee
Ground cinnamon

Directions

Step 1
PLACE masa flour in medium saucepan. Whisk in water and milk until smooth. Bring to a boil over medium heat, whisking constantly.
Step 2
STIR in chopped chocolate and piloncillo.
Step 3
ADD brewed coffee. Return to a boil over medium heat, whisking constantly. Reduce heat to low. Cook, whisking constantly, 1 minute or until thickened to desired consistency. Cool at least 5 minutes before serving. Sprinkle with ground cinnamon, if desired. Serve immediately.