How to Make Traditional Chocolate Champurrado
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- Опубликовано: 6 окт 2020
- The cold season becomes extra special by sipping on a chocolaty cup of Champurrado. Made with cornflour, pinole, or masa for a thicker consistency.
Ingredients:
5 Cups of Water (Divided)
1 Cone of Piloncillo or Brown Sugar
1 Stick of Cinnamon
3/4 Cup of Corn Flour
4 Cups of Whole Milk or your favorite milk
What is Piloncillo?
Piloncillo is simply sugar cane juice reduced to a thick, crystallized syrup that is formed into a cone-shaped mold and dried.
#shorts
Try toasting the corn masa dry but don't burn it. It takes a while stirring it constantly so you don't burn it. Add some cold milk to it before adding it to the hot pot. It makes a whole lot of difference! That's what's hard about it toasting the masa and nit burn it. It has the traditional taste associated with the champurrado! No comparison!!
How do you toast the corn masa dry ?
@@dianevega7077just put it on the pan make sure it’s dry and don’t put any oil or butter just the Maseca and keep moving it until it changes color
why did i think this was so time consuming? this seems so simple and easy! can’t wait to try it!
It is but she didn't toast the masa. You have to toast it in a pan stirring it constantly so as not to burn it. That is the way some places in nexico traditionally have been making it. It is the best!
I love how easy you explain all your recipes. Your calm and very to the point very quick. No yelling , talking fast or loud! or not a lot of blabbing. I’m going to be using your recipes a lot!! Thank you!!
Thank you so much! I like to keep them short and to the point.
Salty Cocina question. Have you ever used masa from the bag to make the sweet tamales? Like mazeca?
@@Rubi_0902 hola!!! Desde México, si se puede usar la masa en polvo acá la conocemos con la marca Maseca, pero cualquier marca sirve q sea harina de maíz, cuando preparas la masa en polvo para los tamales debes dejarla reposar unos 20 minutos para q se hidrate bien, y le pones polvo para hornear para q te salgan porosos y esponjados, saludos
@@Rubi_0902 y agrega fécula de maíz. Porque much veces esos productos industrial les quita la fécula por algún razón. Yo creo es para que le sace más fécula para vender individual.
Nesesitas clavo de olor y sacaar la canela y clavo antes de la leche .. y lleva leche evaporated!!…. My mom was a true Mexican Indian..
I did it! It was amazing as soon as I made some it finished and had to do more. No lie you guys should try
Finally easy instructions lol !! Thanks ❤️❤️❤️
Así lo hice gracias❣❣❣
Super easy- going to make it!
I tried it and it came out delicious ❤
Thanks for liking
I tried it and it's good
Le faltó el clavo de olor, la cantidad de harina es mayor y queda mejor con masa de maíz nixtamalizado (Maseca) y leche evaporada.
Disculpe usted me podría explicar cómo se debe hacer usando masa de maíz? Por favor
Ooooo that's thicccc 😍👏🏼❤️ I don't have the thing you used to mix the champurrado. Can I use a regular whisk? What temperature is the water you poured into the maseca? I saw a different video by cooking con claudia (love her, follow if you haven't yet!) where she toasted hers. Not sure if it makes a difference. Although I like the consistency of yours better. Reminds me of my childhood 😌 thank you!
Is it 3/4 of a cup of masa or because how you have it looks like 2/3…
So not 3/4 came out like paste lol
@@vbdancingtrial and error😅
The best
Thank you
Muy 😋 rico
👍Nomas que sabe más bueno con chocolate ibarra y leche de la vaquita,,o evaporada,,,pero si se ve muy rico el tuyo
WAOOO
You need to toast the Maseca before adding it to the liquid
In that case use pinole :)
Just like moms thanks , delicious 😋
❤❤❤❤❤👍
America way ,nesquik chocolate powder ,a cup , whole milk stir till the powder is not clumpy
Done
Looks so yummy! I love all your videos from Tik Tok and here. You make the recipes look so easy to make. Love that your videos are shot and straight to the point.Thank you for sharing all your yummy recipes. Watching from Arkansas.
Thank you Sandra! I am very happy to see you here on RUclips!
Si es cierto ya he visto un montón de videos y los hacen tan laaaaaaargos que mejor ni los veo y este me encantó👍🏻😍
You forgot to put clavo de olor. Plus a can of evaporated milk.. plus some sugar sometimes it's not sweet as much. And take out the cinnamon and clavo before that. You can choke on it ..
I don’t add the clavo only when I make cafe de olla.
She did a wonderful job I made it and loved it
What do you think piloncillo is ? Sugar.
Can I use the Gold medal all purpose flour brand for the masa ?
It’s the corn flour you use to make tortillas.
Would this still taste great without the corn flour??
The corn flour is what thickens the Champurrado, but it can be substituted with corn starch or regular flour.
@@SaltyCocina Okay, great! Thank you. 🙏🏽
can I do it without piloncillo
Hey can you throw oatmeal in there too
I dnn’t like the flavor of piloncillo so I use brown sugar and cinnamon stick dash of nutmeg too.
I sometimes use brown sugar when I don't have piloncillo on hand.
@@SaltyCocina thank you because I have never used water with the harina. I brown it in an iron skillet for a roasted flavor. I’m going to tey to do it today with water. wonderful drink!!!
Is that jaggery
What is the mug called?
Jarrito, made out of clay
Probably get one for like $3
I made it and it came out sandy… how long after you add the corn flour does it take to cook?
Champurrado usually has a sandy taste, you might want to try making atole, it has a smoother consistency.
Do you ever use peanut butter in your champurrado
I've never tried peanut butter. When I can find Pinole, I add it to the champurrado.
Eso no es champurrado ajajajajajaja ajajajajajaja el champurrado original es diferente pero se ve rico sin duda 😂😂😂
can i use heavy whipping cream instead of maíz? thanks
You probably can, I’ve never heard anyone do that before
A lot of people do this with milk instead of water
Fake belike