Champurrado
User Reviews
4.7
Champurrado
Description
Champurrado combines milk, piloncillo (a type of unrefined sugar), Mexican chocolate discs, and a cinnamon stick heated gently to dissolve the sugars and chocolate fully. After removing the cinnamon stick, a smooth mixture of masa harina (corn flour) and warm water is whisked in along with vanilla extract and fine salt.
The mixture continues to simmer while whisked frequently, allowing it to thicken and become velvety and smooth. The final texture is thick enough to coat the back of a spoon. An immersion blender can be used to achieve extra smoothness similar to traditional methods.
This drink is served hot, sometimes garnished with ground cinnamon or a cinnamon stick. The flavor is a rich combination of chocolate, cinnamon, and corn masa with subtle sweetness from piloncillo. Champurrado is often enjoyed in cooler weather or with breakfast or desserts.
Whole milk produces a creamier texture, but 2% or non-dairy alternatives like almond or soy milk may be used. Piloncillo can be substituted with dark brown sugar if unavailable. If the drink thickens too much after cooling, adding warm milk can loosen it.
Ingredients
- 4 cups milk
- 2 ounces piloncillo
- 2 (3-ounces) discs Mexican chocolate
- 1 cinnamon stick
- 1 ½ cups water warm
- ½ cup masa harina
- 2 teaspoons vanilla extract
- ⅛ teaspoon salt fine
Instructions
- Add the milk, piloncillo, Mexican chocolate, and cinnamon stick to a medium saucepan or pot. Heat over low-medium heat until the piloncillo and chocolate have completely dissolved. Stir frequently to make sure nothing sticks to the bottom of the saucepan.
- Remove and discard the cinnamon stick. You may need to use a strainer if it has broken into pieces.
- In a small bowl, whisk together the warm water and masa harina until smooth.
- Pour the masa harina mixture into the pot along with the vanilla extract and salt. Whisk to combine.
- Bring to a simmer, reduce heat to low, and continue to cook, whisking frequently, for 15-20 minutes until thick, creamy, velvety, and smooth. The champurrado should be thick enough to coat the back of a spoon. For an extra velvety texture, blend the champurrado with an immersion blender to get it super smooth.
- Serve and garnish with a touch of ground cinnamon or a cinnamon stick.
Notes
- Using whole milk yields a richer, creamier champurrado, but 2% or milk alternatives like almond milk can be used.
- If piloncillo isn't available, substitute with ¼ cup dark brown sugar for sweetness.
- For flavor, use Ceylon cinnamon sticks if possible, though regular cinnamon sticks are acceptable.
- Continuous whisking or blending helps achieve a smooth, velvety texture and prevents graininess.
- If champurrado thickens too much after cooling, reheat and thin with warm milk as needed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 288 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 288kcal | 14% |
| Carbohydrates | 49g | 16% |
| Protein | 7g | 14% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 13mg | 4% |
| Sodium | 84mg | 4% |
| Potassium | 338mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 39g | 78% |
| Vitamin A | 181IU | 4% |
| Vitamin C | 1mg | 1% |
| Calcium | 215mg | 22% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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