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If you’re craving something cozy, rich, and delightfully comforting, dive into this Mexican Champurrado Recipe—a warm, thick chocolate drink made from masa harina and Mexican chocolate that wraps you in flavors of cinnamon, vanilla, and just the right hint of sweetness. Perfect for chilly days or any time you want to treat yourself to a beautiful twist on hot chocolate, champurrado offers a uniquely satisfying texture that sets it apart from the usual cocoa. Once you try this traditional delight, it’s sure to become a go-to when you want something both comforting and a little bit special.
Ingredients You’ll Need
Getting started with this Mexican Champurrado Recipe is a joy because the ingredients are wonderfully simple, yet each one plays a crucial role in creating that signature creamy texture, warm spice, and rich chocolaty depth you expect. From the earthy masa harina to the sweet piloncillo, every element helps build a truly comforting cup that feels like a hug in a mug.
- Whole milk (4 cups): Provides a creamy base to create that luscious, velvety body, though water works if you prefer a lighter version.
- Masa harina (1 cup): The magic ingredient that adds thickness and a subtle corn flavor, setting champurrado apart from typical hot chocolate.
- Water (2 cups): Used to whisk the masa into a smooth batter before combining with the milk for perfectly even texture.
- Cinnamon stick (1): Infuses the drink with warm, aromatic spice that’s quintessential to Mexican flavors.
- Mexican chocolate (3 oz, chopped): Brings rich cocoa flavor with a hint of cinnamon and spices, and can be swapped with semi-sweet chocolate if needed.
- Piloncillo or brown sugar (1/3 cup): Sweetens the champurrado naturally while adding a deep, molasses-like complexity.
- Vanilla extract (1 teaspoon): Enhances the chocolate flavor and adds a fragrant hint of sweetness.
- Pinch of salt: Balances sweetness and elevates the overall flavor complexity.
How to Make Mexican Champurrado Recipe
Step 1: Warm the Milk with Cinnamon
Start by gently heating the whole milk along with the cinnamon stick in a medium saucepan over medium heat. The goal is to warm the milk through without boiling, allowing the cinnamon to slowly release its warm, woody aroma into the liquid.
Step 2: Prepare the Masa Mixture
While the milk heats, whisk together the masa harina and 2 cups of water in a separate bowl until completely smooth, ensuring no lumps remain. This masa mixture will give your champurrado its signature smooth richness and a comforting grainy texture that makes it stand out.
Step 3: Combine Masa and Milk
Gradually pour the smooth masa mixture into the warm milk, whisking constantly. This slow incorporation helps prevent clumps and creates a silky base that thickens as it cooks.
Step 4: Add Chocolate and Sweeteners
Drop in the chopped Mexican chocolate, piloncillo (or brown sugar), vanilla extract, and a pinch of salt. Stir gently but thoroughly until the chocolate has completely melted into the mixture, blending those deep cocoa notes with the rich, caramel sweetness of piloncillo.
Step 5: Simmer Until Thickened
Lower the heat and let your champurrado simmer gently for 10 to 15 minutes, stirring frequently to prevent sticking. This step is essential to thicken the drink, intensify flavors, and develop that perfect, lush texture.
Step 6: Remove Cinnamon and Serve
Once the champurrado has reached the desired thickness, remove the cinnamon stick. Pour the warm, fragrant drink into mugs, ready to be enjoyed immediately or dressed up with your favorite garnishes.
How to Serve Mexican Champurrado Recipe
Garnishes
A sprinkle of ground cinnamon on top of your champurrado adds extra warmth and aroma that brightens the drink’s natural spices. For an indulgent touch, a dollop of whipped cream creates rich contrast and a lovely creaminess that melts beautifully into every sip.
Side Dishes
Champurrado pairs wonderfully with traditional Mexican pastries like conchas or sweet pan dulce. The soft sweetness of the bread complements the drink’s deep chocolate notes, making a perfect breakfast or afternoon treat that feels festive and comforting.
Creative Ways to Present
Elevate your Mexican Champurrado Recipe experience by serving it in rustic clay mugs or colorful ceramic cups that evoke traditional Mexican table settings. You can also float a mini cinnamon stick or hearty cinnamon sugar cookies on the side for a festive touch that invites slow savoring.
Make Ahead and Storage
Storing Leftovers
If you have any champurrado left after your cozy moment, transfer it into an airtight container and keep it in the refrigerator. It will stay fresh for up to 3 days, although the texture may thicken slightly, which is easily fixed with reheating and stirring in a bit of extra milk or water.
Freezing
Freezing champurrado isn’t ideal because the texture can change when thawed, becoming grainy or separating. For best results, enjoy freshly made or refrigerate and consume within a few days.
Reheating
To reheat, warm your champurrado slowly over low heat on the stovetop, stirring often. If it’s too thick, just stir in a splash of milk or water until it returns to that perfect creamy consistency that makes Mexican Champurrado Recipe so irresistible.
FAQs
What is champurrado?
Champurrado is a traditional Mexican hot drink made from masa harina, chocolate, and spices like cinnamon. It’s thicker and more textured than typical hot chocolate thanks to the masa, giving it a unique and comforting feel.
Can I use regular cocoa powder instead of Mexican chocolate?
While you can substitute cocoa powder, the flavor profile will be different. Mexican chocolate often contains cinnamon and spices, which add signature warmth, so you might want to add a bit of cinnamon and sugar if you use cocoa powder instead.
Is Mexican Champurrado Recipe gluten-free?
Yes! Since masa harina is made from corn, this recipe is naturally gluten-free. Just make sure any additional ingredients, like chocolate or piloncillo, don’t have gluten additives.
Can I make champurrado vegan?
Absolutely. Simply replace the whole milk with plant-based milk like almond, oat, or coconut milk, and use a dairy-free chocolate alternative to keep it creamy and delicious.
What is piloncillo and can I substitute it?
Piloncillo is unrefined whole cane sugar with a rich, molasses-like flavor. If you can’t find it, brown sugar is a good substitute, though piloncillo adds an authentic depth that’s hard to replicate exactly.
Final Thoughts
There is something truly magical about cozying up with a warm mug filled with this Mexican Champurrado Recipe. Its comforting thickness, bold chocolate, and gentle cinnamon whispers make it a perfect pick-me-up or after-dinner treat. I encourage you to try making it at home—you’ll not only enjoy a delicious drink but also experience a wonderful connection to Mexican culinary tradition with every sip. You deserve that little moment of warmth and joy!
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Print
Mexican Champurrado Recipe
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Beverages
- Method: Stovetop
- Cuisine: Mexican
- Diet: Vegetarian
Description
Mexican Champurrado is a traditional warm beverage made with masa harina, Mexican chocolate, and milk. This comforting drink combines rich chocolate flavor with the distinctive taste of cinnamon and piloncillo, resulting in a thick, smooth, and creamy hot chocolate perfect for chilly days or festive occasions.
Ingredients
Liquid Ingredients
- 4 cups whole milk (or water for a lighter version)
- 2 cups water
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 cup masa harina
- 3 oz Mexican chocolate, chopped (or semi-sweet chocolate substitute)
- 1/3 cup piloncillo or brown sugar (adjust to taste)
- Pinch of salt
Spices
- 1 cinnamon stick
Instructions
- Heat Milk and Cinnamon: Heat the milk with the cinnamon stick in a medium saucepan over medium heat until the milk is warm but not boiling. This step infuses the milk with the warm cinnamon flavor essential to champurrado.
- Mix Masa Harina with Water: In a separate bowl, whisk the masa harina with 2 cups of water until the mixture is smooth and free of lumps. This slurry will thicken the champurrado.
- Combine Mixtures: Gradually pour the masa mixture into the warm milk while whisking constantly to prevent lumps and ensure a smooth texture.
- Add Chocolate and Sweeteners: Stir in the chopped Mexican chocolate, piloncillo or brown sugar, vanilla extract, and a pinch of salt. Continue stirring until the chocolate has fully melted and is well incorporated.
- Simmer Until Thickened: Reduce the heat to low and simmer the mixture for 10 to 15 minutes, stirring frequently to prevent sticking. The champurrado will thicken to a creamy consistency.
- Serve: Remove and discard the cinnamon stick. Serve the champurrado hot, optionally garnished with a sprinkle of cinnamon or a dollop of whipped cream for extra indulgence.
Notes
- For a lighter version, substitute whole milk with water entirely or partially.
- Mexican chocolate is preferred for authentic flavor, but semi-sweet chocolate can be used in a pinch.
- Adjust the sweetness by varying the amount of piloncillo or brown sugar based on your taste preference.
- Stir frequently during simmering to avoid lumps and a burnt bottom.
- Champurrado can be enjoyed plain or with traditional Mexican pastries like conchas or sweet bread.
