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
Scale
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.
