Instant Pot Champurrado (Mexican Hot Chocolate)

3C water

1 can evaporated milk

½ can sweetened condensed milk

1 to 2 tablets Abuelita chocolate (your preference on chocolatiness)

½ tsp cinnamon

Dash nutmeg

½ tsp cornstarch

PIP (Pot In Pot) is best.

Make sure PIP pot/bowl is big enough to allow for foaming.

Add all ingredients through nutmeg to PIP pot/bowl and stir

(add tablets after stirring).

Put liner in cooker, add 1C water in bottom.

Put trivet inside liner and place PIP pot/bowl on trivet.

Cook on Manual for 5 minutes

Natural Pressure Release at least 5 mins before releasing pressure.

Open lid, add cornstarch and stir.

Replace lid and let carryover heat for 5 minutes.

Remove lid, stir.

The idea is to introduce air into the liquid.

This is traditionally thick with espuma (foam) and very rich.

Traditionally the espuma is made with a "milonillo" (pic included) but whisk will do.

The milonillo is twisted back and forth between your palms in the Champurrado

like you're starting a fire.

If you reallllly want it especial give a shake of cayenne pepper and stir....... trust me

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