Description
Champurrado is a traditional Mexican hot chocolate drink with a rich, creamy texture. It is thickened with masa harina and sweetened with authentic Mexican chocolate, piloncillo, and cinnamon, creating a warm, comforting beverage perfect for chilly days or festive occasions.
Ingredients
Liquid Base
- 4 cups whole milk (See Note 1)
- 1 1/2 cups warm water
Sweeteners and Flavorings
- 6 oz Mexican chocolate (two 3-ounce discs) (See Note 2)
- 2 oz piloncillo (See Note 3)
- 2 tsp vanilla extract
- 1/8 tsp kosher salt
- 1 cinnamon stick (See Note 4)
Thickener
- 1/2 cup masa harina
Instructions
- Combine Ingredients: In a medium saucepan, add the whole milk, Mexican chocolate discs, piloncillo, vanilla extract, kosher salt, and the cinnamon stick. Heat the mixture over medium heat, stirring frequently for about 3-5 minutes, until the chocolate and piloncillo dissolve completely. Once dissolved, remove and discard the cinnamon stick.
- Prepare Masa Mixture: In a 4-cup measuring cup, whisk together the warm water and masa harina until you achieve a smooth consistency without lumps.
- Add Masa to Chocolate Mixture: Carefully pour the masa and water mixture into the hot chocolate milk while whisking continuously to prevent lumps from forming.
- Simmer to Thicken: Bring the combined mixture to a gentle simmer, lower the heat to low, and cook for 25 minutes. Stir frequently to prevent sticking and ensure an even texture. The champurrado should thicken enough to coat the back of a spoon. If thicker consistency is desired, cook longer; if thinner, add more milk.
- Serve: Pour the champurrado into cups and serve warm alongside traditional Mexican pastries such as Conchas or Marranitos for an authentic experience.
Notes
- This recipe can be made using all water instead of milk for a more authentic, pre-Columbian style atole. Whole milk is preferred for creaminess, but almond or other nut milks can also be used as substitutes.
- Mexican chocolate brands such as Abuelita and Ibarra can be found in Latin sections of grocery stores or local mercados. They come in 3-ounce discs. Hernan Mexican Chocolate requires the use of 2 tablets.
- If piloncillo is unavailable, substitute with 2 tablespoons of dark brown sugar.
- Ground cinnamon (1/4 teaspoon) can replace the cinnamon stick if necessary.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Beverage
- Method: Stovetop
- Cuisine: Mexican
