Champurrado
Ingredients
- 3/4 cup masa harina
- 2 to 4 ounces piloncillo
grated, or an equal amount brown sugar, Tip 1
- 2 tablets Mexican chocolate
3-ounce
- 2 cinnamon sticks
plus extra for serving, 3-inch
- 4 cups milk
dairy or non-dairy, see Tip 2
Directions
- 1
In a large pot or Dutch oven, toast the masa harina over medium heat, stirring constantly, until fragrant and lightly golden, about 3 minutes. Remove the pot from the heat and set aside to cool, about 2 minutes. Transfer the masa to a blender, add 1½ cups of warm water and blend until smooth. (Alternatively, whisk the toasted masa and water in a bowl until smooth.)
- 2
Wipe out the pot and add 2 cups water, the piloncillo, chocolate and cinnamon sticks. Bring to a boil, stirring occasionally, reduce to medium-low and simmer, stirring frequently, until the piloncillo dissolves and the chocolate melts, 3 to 5 minutes. Add the masa mixture and the milk. Increase heat to medium-high and bring to a boil, stirring frequently. Reduce heat to low and simmer, whisking frequently, or use a molinillo to make it frothy and prevent any lumps, until the champurrado thickens slightly, 5 to 8 minutes.
- 3
Discard the cinnamon sticks, and if not using a molinillo, use an immersion blender to make it frothier, if desired. Serve hot with a fresh cinnamon stick in each heat-proof mug. The champurrado will thicken more as it sits; to reheat, add a little water to thin it out, if necessary.
Champurrado
Similar Recipes
:max_bytes(150000):strip_icc()/Improved-Batanga-FT-MAG-RECIPE-0524-5a928eacd3504355b06ce6a0b73954f8.jpg)
Ratings & Reviews
Be the First to Rate
Your rating helps others discover amazing recipes. Share your experience and let others know what you think!
About this Recipe
When the cooler months arrive, there’s nothing quite as soul-warming as a mug of Champurrado, a rich and creamy Mexican hot chocolate atole. This traditional drink, deeply rooted in Mexican culinary heritage, brings together comforting flavors that evoke a sense of coziness and celebration.
This Champurrado recipe achieves its signature velvety texture and profound flavor through a thoughtful combination of ingredients. The use of masa harina creates a wonderfully thick, smooth base, while authentic Mexican chocolate infused with cinnamon delivers a deep, aromatic sweetness. It’s a harmonious blend that feels both indulgent and comforting.
Expect a luxurious, creamy beverage with a complex flavor profile that balances the earthy notes of masa with the richness of chocolate and the spice of cinnamon. It's designed to be a soothing experience, perfect for sipping slowly. The drink is substantial enough to be satisfying on its own, yet light enough to complement a meal.
Customization and Serving
Tailor your Champurrado to your taste. While piloncillo offers a distinct, caramel-like sweetness, you can easily substitute it with an equal amount of brown sugar if piloncillo isn't readily available. For an adventurous twist, consider infusing your milk with warm, whole spices like cloves or star anise, or even a strip of orange peel, during the simmering process. You can also choose between dairy or non-dairy milk for your preferred creaminess.
Traditionally, a molinillo (wooden whisk) is used to create a frothy top, but continuous whisking or an immersion blender can achieve a similar effect right before serving. This comforting hot drink is often savored during holidays such as Día De Los Muertos and Las Posadas, and it pairs beautifully with crispy churros for an authentic Mexican treat.