(No Ratings Yet)
Loading...A thick, frothy Mexican hot chocolate thickened with masa harina and sweetened with piloncillo and authentic Mexican chocolate tablets. Champurrado is a beloved warming drink served at holiday posadas, Día de los Muertos gatherings, and chilly winter mornings across Mexico.
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Servings4
Yield4 servings (about 1 cup each)
Nutrition Facts
Per serving (estimated)
- 485 kcalCalories
- 20 gFat
- 12 gSaturated Fat
- 68 gCarbs
- 3 gFiber
- 55 gSugar
- 11 gProtein
- 190 mgSodium
- 470 mgPotassium
- 290 mgCalcium
- 2.5 mgIron
- 1 mgVitamin C
- 210 mcgVitamin A
Ingredients
For the masa slurry
- 1/2 cup masa harina (corn flour for tortillas)
- 1 cup warm water
For the champurrado
- 4 cups whole milk
- 1 cinnamon stick
- 1/2 cup grated piloncillo (or packed dark brown sugar)
- 2 discs (about 3.5 oz each) Mexican chocolate (Abuelita or Ibarra), chopped
- 1/4 teaspoon fine sea salt
- 1 teaspoon pure vanilla extract
Directions
- Whisk the masa harina into the warm water in a small bowl until completely smooth with no lumps; set the slurry aside.
- In a large heavy-bottomed saucepan, combine the milk, cinnamon stick, and grated piloncillo over medium heat and bring to a gentle simmer, stirring until the piloncillo dissolves.
- Slowly pour the masa slurry into the simmering milk in a thin stream, whisking constantly to prevent clumping.
- Reduce the heat to medium-low and cook, whisking frequently, for 8 to 10 minutes until the mixture thickens enough to lightly coat the back of a spoon.
- Add the chopped Mexican chocolate and salt, whisking continuously until the chocolate is fully melted and the drink is smooth and glossy.
- Remove the pan from the heat, stir in the vanilla extract, and fish out the cinnamon stick.
- Ladle into warm mugs and serve immediately, optionally garnished with a cinnamon stick or a light sprinkle of ground cinnamon.
Cook’s Notes
- Use authentic Mexican chocolate tablets such as Abuelita, Ibarra, or Mayordomo; they contain sugar, cinnamon, and sometimes vanilla and give champurrado its signature flavor.
- Whisk constantly once the masa is added to prevent the corn flour from settling on the bottom and scorching.
- Adjust the thickness to your liking by adding more milk for a thinner drink or a bit more masa harina for a porridge-like consistency.
- For an extra frothy top like the street vendors serve, blend the finished champurrado with a handheld milk frother or in a blender for 15 seconds.
- Piloncillo can be replaced with dark brown sugar, but the smoky molasses notes of piloncillo are worth seeking out at Latin markets.
