Mexico x India

Jaggery cardamom champurrado

Name: Jaggery cardamom champurrado
Total time: 25 min
Yield: 4 servings
Cuisine: Fusion
Ingredients: 1/3 cup masa harina; 2 cups divided water; 1 stick cinnamon; 1/3 cup grated jaggery; 2 cups milk; 80 g chopped dark chocolate (bittersweet chocolate); 1/4 tsp cardamom; a pinch salt

Hot chocolate thick enough to hug you back.

25 minTime

6 gProtein each

mildSpice

A cup you can almost chew2 chapters · 1 min read

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

292kcalsame

6 gproteinsame

3 gfibresame

25minutessame

Per serving, worked out from the ingredient table.

Ingredients

Masa harina⅓ cup

Water2 cups, divided

Cinnamon1 stick

Jaggery⅓ cup, grated

Milk2 cups

Dark chocolate (bittersweet chocolate)80 g, chopped

Cardamom¼ tsp

Salta pinch

Method

4 steps

1Whisk the masa harina into 250 ml water until smooth.
2Simmer the remaining water with the cinnamon and jaggery on medium heat for 5 minutes.
3Add the milk and heat until steaming. Whisk in the masa slurry and simmer on low heat for 7 minutes, whisking often.
4Off the heat, add the chocolate, cardamom and salt. Whisk hard until frothy. Remove the cinnamon.

Serve it like this

Pour into a small clay cup and stand a cinnamon stick in it. Serve beside a churro or a warm biscuit on a saucer.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Mexico x India

Jaggery cardamom champurrado

Hot chocolate thick enough to hug you back.

25 minTime

6 gProtein each

mildSpice

A cup you can almost chew2 chapters · 1 min read

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

292kcalsame

6 gproteinsame

3 gfibresame

25minutessame

Per serving, worked out from the ingredient table.

Ingredients

Masa harina⅓ cup

Water2 cups, divided

Cinnamon1 stick

Jaggery⅓ cup, grated

Milk2 cups

Dark chocolate (bittersweet chocolate)80 g, chopped

Cardamom¼ tsp

Salta pinch

Method

4 steps

1Whisk the masa harina into 250 ml water until smooth.
2Simmer the remaining water with the cinnamon and jaggery on medium heat for 5 minutes.
3Add the milk and heat until steaming. Whisk in the masa slurry and simmer on low heat for 7 minutes, whisking often.
4Off the heat, add the chocolate, cardamom and salt. Whisk hard until frothy. Remove the cinnamon.

Serve it like this

Pour into a small clay cup and stand a cinnamon stick in it. Serve beside a churro or a warm biscuit on a saucer.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Jaggery cardamom champurrado

Make it your way

Ingredients

Method

Jaggery cardamom champurrado

Make it your way

Ingredients

Method

Make it a meal