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Loading...A rich, spoon-coating hot chocolate from Guatemala, gently thickened with fresh corn masa and infused with cinnamon and a whisper of chili. This warming atole-style beverage is traditionally served alongside tamales on cool highland mornings and holiday tables.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings4
Yield4 generous mugs
Nutrition Facts
Per serving (estimated)
- 385 kcalCalories
- 18 gFat
- 10 gSaturated Fat
- 48 gCarbs
- 4 gFiber
- 36 gSugar
- 10 gProtein
- 190 mgSodium
- 430 mgPotassium
- 315 mgCalcium
- 3.2 mgIron
- 0.5 mgVitamin C
- 240 mcgVitamin A
Ingredients
For the hot chocolate
- 4 cups whole milk
- 1/2 cup masa harina (instant corn flour)
- 4 oz dark chocolate (60–70% cacao), finely chopped
- 1/2 cup piloncillo (or packed dark brown sugar)
- 2 Ceylon cinnamon sticks
- 1 tsp pure vanilla extract
- 1/4 tsp ground ancho chili (optional, traditional)
- Pinch of fine sea salt
Directions
- In a small bowl, whisk the masa harina with 1 cup of warm milk until completely smooth to form a lump-free slurry; set aside.
- In a heavy-bottomed saucepan over medium heat, combine the remaining 3 cups milk, the cinnamon sticks, and salt. Bring to a gentle simmer, stirring occasionally to prevent scorching.
- Whisk the masa slurry into the simmering milk and cook for 8 to 10 minutes, whisking constantly, until the mixture noticeably thickens and coats the back of a spoon.
- Add the chopped dark chocolate and piloncillo, whisking continuously until both are fully dissolved and the liquid turns glossy and deep brown.
- Stir in the vanilla extract and the optional ancho chili powder for a traditional subtle warmth; simmer 2 more minutes to meld the flavors.
- Remove and discard the cinnamon sticks. Taste and adjust sweetness or thickness by adding a splash of milk if too heavy.
- Ladle the champurrado into warm mugs or small clay jars. Garnish each with a fresh cinnamon stick and an extra dusting of ground cinnamon, and serve immediately while steaming hot.
Cook’s Notes
- For a frothy, café-style top, blend the finished champurrado briefly with an immersion blender or whisk vigorously for 30 seconds before serving.
- Traditional champurrado is spoon-thick; loosen with extra warmed milk if you prefer a more drinkable consistency.
- Use Ceylon (true) cinnamon sticks rather than cassia for a milder, more aromatic background that matches the Guatemalan highland palate.
- Piloncillo lends a deep molasses complexity; if substituting brown sugar, add 1 tablespoon of molasses per cup for closer authenticity.
- Serve with warm corn tortillas, tamales, or pan dulce (sweet bread) to mirror the classic Guatemalan pairing.
