Champurrado
User Reviews
5
Champurrado
Description
Champurrado starts by pureeing masa (often Maseca) with water until smooth, sometimes toasting the masa beforehand for added flavor. Separately, piloncillo (unrefined cane sugar) and a cinnamon stick are dissolved in water over heat. Milk and a Mexican chocolate tablet like Abuelita or Ibarra are then added and whisked until dissolved and hot. The masa mixture is slowly incorporated with constant whisking and cooked until the drink thickens to a dense, smooth consistency. Adjustments can be made with more milk for a thinner texture.
The resulting drink is creamy and sweet, carrying deep notes of chocolate and cinnamon. Its thickness comes from the masa, setting it apart from typical hot chocolate. It's traditionally served hot and enjoyed as a comforting beverage, especially during cooler weather or holidays.
Removing the cinnamon stick early reduces spiciness; leaving it longer intensifies the cinnamon flavor. Softening piloncillo in the microwave before cutting makes preparation easier. Almond or other plant milks can substitute dairy milk.
Ingredients
- ½ cup masa prepared 100 grams or ½ Maseca
- 2 cups water divided
- 1 chocolate tablet 90 grams tablet, Abuelita or Ibarra
- 3.5 oz piloncillo half of the piloncillo (see note #2)
- 1 cinnamon stick
- 4 cups milk or even almond milk to keep it dairy free, whole or 2%
- ½ teaspoon vanilla extract optional
Instructions
- In a blender, add one cup of water and the masa. Puree until a smooth consistency and set aside.
- If you're using maseca, toast it in a skillet on medium heat until light golden brown. Then add it to the water and blend just as step 1 above.
- In a medium size saucepan, add one cup of water, one cinnamon stick and piloncillo. Bring it to a soft rolling boil until the piloncillo melts. About 5 minutes. (See note #1)
- Add the milk and whisk. Once the milk is hot, add the chocolate and whisk until it's all dissolved. Move the mixture often so that it does not stick to the bottom of the saucepan.
- Once this mixture is hot, add the masa & water mixture and whisk constantly.
- Cook for about 10 minutes (the masa has too cook) or until you reach a dense consistency. Add a little more milk if you desire a more liquidy consistency. Keep whisking often to prevent it from boiling over.
- Serve hot and enjoy. Buen Provecho!
Notes
- Microwaving piloncillo for about 30 seconds softens it for easier cutting with a knife.
- Remove the cinnamon stick after piloncillo melts if you prefer a milder cinnamon flavor, or leave it longer for stronger spice.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6cups
Amount Per Serving
Calories 239 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 239kcal | 12% |
| Carbohydrates | 38g | 13% |
| Protein | 7g | 14% |
| Fat | 7g | 11% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 13mg | 4% |
| Sodium | 102mg | 4% |
| Potassium | 230mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
