Mexican Champurrado Recipe
User Reviews
5
Mexican Champurrado Recipe
Description
The Mexican Champurrado Recipe starts by steeping cinnamon sticks in whole milk brought to a boil to infuse warm spice notes. Masa harina is blended with water for a smooth slurry and strained into the milk to thicken the mixture as it heats. Incorporating Mexican chocolate tablets and piloncillo adds depth with dark cocoa and caramel sweetness, balanced by vanilla extract. The drink is strained again for a refined texture before serving.
The final champurrado has a thick, creamy mouthfeel thanks to the masa, with flavors of spiced chocolate and subtle vanilla. It is traditionally enjoyed hot, making it suitable for cool weather or breakfast alongside sweet breads or pastries.
Preparation allows making the drink up to 30 minutes in advance and keeping it warm on low heat. Stored refrigerated, it remains for up to three days but does not freeze well. Gentle reheating with additional milk or water restores the proper consistency without losing the richness. Mexican chocolate like Abuelita, characterized by dark cocoa, sugar, and cinnamon, plays a key role in authentic flavor.
Ingredients
- 4 cups milk whole
- 2 cinnamon stick
- ½ cup masa harina
- 3 cups water
- 2 Mexican chocolate 6.2 ounces, tablets
- 1 8- ounce piloncillo or 1 cup packed light brown sugar
- 1 tsp vanilla extract
Instructions
- Add the milk and cinnamon sticks to a medium-size pot and heat over high and bring to a boil.
- In the meantime, blend the masa and water together until smooth and combined.
- Strain the masa-water mixture into the pot with the milk and cinnamon to remove any lumps.
- Whisk the mixture and heat until boiling and thick.
- Reduce the heat and add in the chocolate, piloncillo, and vanilla while occasionally stirring until it is mixed in and combined.
- Strain the mixture one more time through a chinois or fine-mesh strainer and serve.
Notes
- You can prepare champurrado up to 30 minutes ahead and keep it warm on low heat until serving.
- Store leftovers in the refrigerator for up to 3 days; this recipe does not freeze well.
- Reheat gently over low heat, whisking and adding milk or water as needed to adjust thickness.
- Using genuine Mexican chocolate like Abuelita enhances authenticity, contributing dark cocoa, sugar, and cinnamon flavors.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 336 kcal
% Daily Value*
| Calories | 336kcal | 17% |
| Carbohydrates | 58g | 19% |
| Protein | 7g | 14% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 20mg | 7% |
| Sodium | 70mg | 3% |
| Potassium | 302mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 49g | 98% |
| Vitamin A | 287IU | 6% |
| Vitamin C | 0.05mg | 0% |
| Calcium | 243mg | 24% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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