Champurrado Base🚩
Ingredients
0.5×
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1.5×
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- 120 ml Corn Masa Flour
- 170 g Mexican Chocolate (Abuelita)
- 710 ml Whole Milk
- 355 ml Boiling Water
- 3 tbsp Piloncillo
- 0.5 ml Kosher Salt
Instructions
Dissolve flour in boiling water (stir out clumps). Simmer with milk, chocolate, and sugar until thickened and dissolved. Stir in salt at the end.
Heat before use in drinks such as Vago Champurrado.