Mexican Champurrado
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5
8 reviews
Excellent
Mexican Champurrado
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Mexican Champurrado is a warm, traditional drink often referred to as Mexican hot chocolate. This thick and creamy recipe straight from my aunt in Mexico, is so comforting and perfect for the cold-weather.
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Ingredients
- ½ cup masa harina
- 8 cups water divided
- 1 piloncillo medium cone or 4 small cones
- 1 ceylon cinnamon stick
- 1 Mexican chocolate disc
- 2 cups milk whole or 2%
- 12 ounces evaporated milk
Instructions
- Add the masa harina to a medium pan.
- Toast the masa on low heat until lightly golden. Stir frequently so the masa toasts evenly and to keep it from burning.
- Set aside to cool.
- Add 6 ½ cups of water to a large pot. Bring to a boil.
- Add piloncillo and cinnamon stick. Simmer on medium heat until the piloncillo dissolves.
- Add one chocolate disc. Mix until dissolved.
- Add the milk and evaporated milk.
- Bring to a slow simmer and stir occasionally to keep the milk from sticking to the bottom of the pan.
- Add the toasted masa and 1 ½ cups of warm water to a blender. Blend until the masa is smooth.
- Slowly add the masa mixture to the pot, whisking constantly as you pour.
- Cook on low for about 10 minutes, continuing to whisk every couple of minutes.
- Discard the cinnamon stick.
- Serve in mugs.
Equipments used:
Notes
- Popular brands of Mexican chocolate include Abuelita and Ibarra. I also recently found a brand called Taza that uses high-quality, organic ingredients in their chocolate.
- Masa Harina is corn flour that is used to make corn tortillas.
- Make a dairy-free and vegan champurrado. Replace the milk with almond milk and use a dairy-free evaporated milk.
- For a thinner champurrado, use less of the masa harina than what the recipe calls for or add more water.
- For a thicker consistency, allow the champurrado to cook for 5-10 minutes more at the end.
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User Reviews
Overall Rating
5
8 reviews
Excellent
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