Champurrado
Champurrado is a warm and thick Mexican chocolate-based beverage often served during breakfast or as a comforting afternoon drink. Made with masa harina, it’s a rich and flavorful tradition, perfect for seasonal festivities or cozy nights.
Nutrition
Calories: 250cal
Carbohydrate: 32g
Protein: 7g
Fat: 10g
Cholesterol: – -mg
Sodium: – -mg
Difficulty Level: easy
10 min Prep
20 min Cook
30 min Total
4 Servings
Ingredients
- 4 cups of whole milk
- 1/2 cup of masa harina
- 1/2 cup of water
- 1/2 cup of dark chocolate, chopped or 3.5 oz tablet of Mexican chocolate
- 1/3 cup of piloncillo or brown sugar
- 1 cinnamon stick
- 1 teaspoon of vanilla extract
- A pinch of salt
Instructions
- Begin by combining the masa harina and water in a medium bowl. Whisk until smooth and there are no lumps. This serves as the base to help thicken the champurrado.
- In a medium saucepan, pour in the milk and add the cinnamon stick. Heat the milk over medium heat until it starts to steam gently. Do not let it boil.
- Add the chopped chocolate (or Mexican chocolate) and piloncillo to the saucepan while stirring with a wooden spoon. Continue stirring until both the chocolate and sugar dissolve completely.
- Once the chocolate and sugar are melted, slowly whisk in the masa harina mixture. Continue to whisk constantly to prevent any lumps from forming. This step is crucial for achieving a smooth and thick texture.
- Add a pinch of salt along with the vanilla extract. These enhance the chocolate flavor noticeably.
- Continue cooking for about 5-10 minutes on medium heat, stirring frequently. The champurrado will thicken as it cooks. Once it reaches your desired consistency, remove it from the heat.
- Remove the cinnamon stick before serving. For a more intense cinnamon flavor, leave it in the champurrado longer or try adding a pinch of ground cinnamon.
- Serve the champurrado hot. If it seems too thick, thin it with a little more milk and adjust sweetness to your liking.
