Champurrado (Mexican Hot Chocolate)
User Reviews
4.9
195 reviews
Excellent
Champurrado (Mexican Hot Chocolate)
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This Mexican hot chocolate drink accompanies tamales or various desserts and is made with cornmeal, chocolate, water, brown sugar, and vanilla. All the ingredients are brought to a boil and cooked until it thickens. Originating with the Aztecs, it’s now the most popular Christmas drink in Mexico.
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Ingredients
- 8 cups water
- 5 oz piloncillo chopped, or 1/2 cup sugar
- 1 cinnamon stick
- 2 Mexican chocolate bars 185 grams
- 3/4 cup cornmeal
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Instructions
- Begin by bringing 6 cups of water to boil together with the cinnamon stick and the chopped piloncillo. Leave it to simmer for 10 minutes, or until the piloncilo has melted. If you are using sugar, it should only take about 5 minutes.
- Once the sweetener has dissolved, add the two chocolate bars and melt them in the pot, stirring often.
- While the chocolate is melting, mix the cornflour and the remaining 2 cups of water by hand until you achieve a creamy texture.
- When the chocolate mixture has become homogenous, slowly pour in the cornflour through a strainer to avoid any lumps. Stir the mixture with a hand mixer to combine the ingredients well.
- Increase the heat to medium-high until the champurrado begins to boil, then reduce the heat and allow it to simmer. Stir constantly to avoid burning the champurrado.
- After 6 to 8 minutes the mixture should begin to thicken. Cook it for a further 5 minutes.
- Turn off the heat and serve. Be careful! The thick consistency of the champurrado keeps the drink extremely hot!
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User Reviews
Overall Rating
4.9
195 reviews
Excellent
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