Champurrado is a special Mexican drink that mixes the yummy flavors of chocolate with a unique texture from masa harina, a type of corn flour. This drink is a kind of atole, which are warm, thick drinks that are popular in Mexican cooking. What makes champurrado different is the chocolate, which makes it a comforting and indulgent treat perfect for cold mornings or cozy evenings.
The masa harina doesn’t just make the drink thicker, it also adds a subtle corn flavor that goes really well with the chocolate. Piloncillo, a type of unrefined cane sugar, and cinnamon bring even more depth and warmth to the taste, making each sip delightful.
Champurrado is often enjoyed during the Christmas season, especially during Las Posadas, a nine-day celebration before Christmas. It’s also a popular breakfast drink, often served with tamales or sweet bread.
Making champurrado at home lets you change the thickness and sweetness to how you like it, so you can make your own version of this traditional drink. Whether you know a lot about Mexican food or are trying it for the first time, champurrado is sure to become a new favorite drink for you to enjoy.
Champurrado Recipe – Mexican Hot Chocolate
Ingredients
- 8 cups water
- 5 oz piloncillo or 1/2 cup brown sugar
- 1 cinnamon stick
- 2 Mexican chocolate tablets about 6.5 oz
- 3/4 cup masa harina corn flour
- Milk optional, for a creamier version
Instructions
Step 1: Prepare the Base
- In a large saucepan, combine 6 cups of water, piloncillo, and cinnamon stick.
- Bring to a boil, then reduce heat and simmer for about 10 minutes until the piloncillo has dissolved.
Step 2: Add Chocolate
- Add the Mexican chocolate tablets to the saucepan.
- Stir occasionally until the chocolate has completely dissolved, about 5 minutes.
Step 3: Prepare Masa Mixture
- In a separate bowl, whisk together the masa harina and the remaining 2 cups of water until smooth.
- Slowly pour this mixture into the chocolate mixture in the saucepan, whisking constantly to prevent lumps.
Step 4: Cook and Thicken
- Increase heat to medium-high and bring the mixture to a boil, stirring constantly.
- Reduce heat to low and simmer for 5-10 minutes, stirring frequently, until the champurrado has thickened to your desired consistency.
Step 5: Serve
- Remove the cinnamon stick.
- Pour the hot champurrado into mugs and serve immediately.
Tips and Information
- For a creamier version, replace some of the water with milk.
- If the champurrado becomes too thick, thin it out with a little hot water or milk.
- Use a molinillo (traditional Mexican whisk) or an immersion blender to froth the drink before serving.
As you hold a warm cup of champurrado, you’ll understand why this loved Mexican drink has been around for so long. The rich chocolate flavor, made even better by the unique texture from the masa harina, creates a comforting feeling that’s more than just a simple hot chocolate.
Making champurrado at home isn’t just about making a yummy drink; it’s about connecting with a rich cultural tradition. Each sip brings you closer to the heart of Mexican food, where simple ingredients are turned into something truly special.
Whether you’re enjoying it for breakfast on a chilly morning, serving it during the holidays, or just treating yourself to a cozy evening drink, champurrado has a way of warming both your body and soul. You can make it as thick or sweet as you like, making each batch just the way you want it
.So the next time you want a comforting drink that’s a little different, try this champurrado recipe. Let the smell of chocolate and cinnamon fill your kitchen, and take a moment to enjoy the rich flavors and history in each sip. Who knows? It might just become your new favorite winter tradition.