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Instant Pot Champurrado (Mexican Hot Chocolate)
  • 3C water
  • 1 can evaporated milk
  • 1/2 can sweetened condensed milk
  • 1-2 tablets Abuelita chocolate (your preference on chocolatiness)
  • 1/2 tsp cinnamon
  • Dash nutmeg
  • 1/2 tsp cornstarch
  1. PIP (Pot In Pot) is best.
  2. Make sure PIP pot/bowl is big enough to allow for foaming.
  3. Add all ingredients through nutmeg to PIP pot/bowl and stir
  4. (add tablets after stirring).
  5. Put liner in cooker, add 1C water in bottom.
  6. Put trivet inside liner and place PIP pot/bowl on trivet.
  7. Cook on Manual for 5 minutes
  8. Natural Pressure Release at least 5 mins before releasing pressure.
  9. Open lid, add cornstarch and stir.
  10. Replace lid and let carryover heat for 5 minutes.
  11. Remove lid, stir.
  12. The idea is to introduce air into the liquid.
  13. This is traditionally thick with espuma (foam) and very rich.
  14. Traditionally the espuma is made with a "milonillo" (pic included) but whisk will do.
  15. The milonillo is twisted back and forth between your palms in the Champurrado
  16. like you're starting a fire.
  • If you reallllly want it especial give a shake of cayenne pepper and stir....... trust me