A Drink from the Aztecs is what we Need this Christmas

A beautiful photo of the finished product. This recipe serves eight people.

Frankie Castelan

A beautiful photo of the finished product. This recipe serves eight people.

Frankie Castelan, Staff Writer

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Making champurrado, a warm and thick Mexican chocolate beverage is quite easy. After looking for the perfect recipe, our newsroom tried it out for our readers to enjoy. As cold winter nights are here, settle in for a hot mug of goodness with a nice plate of tamales this holiday season. Here’s the recipe you’ll need with step-by-step instructions provided in the photos:

Ingredients:

1 Gallon of milk 

2 cans of sweetened condensed milk

1 cinnamon stick

6 tablets of Abuelita or Ibarra (your choice) chocolate

½ pd of masa

Add sugar for extra sweetness