Based on a 2,000 calorie dietSee full nutrition
This was delicious, but very thick. I will try it with just a half cup pinole (this was a pain to find; I went to a few mexican food stores)next time.
Champurrado is normally made with masa (corn flour) and that is what I used instead of pinole. I left out the anise since I don't care for it. Good recipe with those changes.
This was fantastic nice and thick as I remember. You can substitute cinnamon sticks for ground and brown sugar for the piloncillo or panels. Wonderful!
i love the thickness of this drink. i simplified the recipe. i put masa flour, milk, water and cinnamon in saucepan. i stirred until just below boiling and then simmered until thick. i did not h...
This was good...not as good as my grandmother to make. She was born and raised in Chihuahua and made the best champurrado ever! Something is missing from this recipe but I can't pin point it.