Champurrado Recipe

Introduction

Champurrado is a rich and comforting Mexican hot chocolate drink made with masa harina and spices. Perfect for chilly days, it offers a smooth texture and deep flavors that bring warmth to any occasion.

Ingredients

• 3/4 cup water
• 1/2 cinnamon stick
• 1/2 star anise
• 1/4 cup piloncillo
• 2 3/4 cups whole milk
• 1/2 cup evaporated milk
• 1 Mexican hot chocolate disk, roughly chopped
• 3.5 ounces masa harina
• 1 cup water

Instructions

1. Step 1: Add the 3/4 cup water to a large pot over medium-low heat. Heat for 3-4 minutes, then add the cinnamon stick, star anise, and piloncillo. Stir well and let simmer for 5 minutes until the piloncillo dissolves completely.
2. Step 2: Pour in the whole milk and evaporated milk. Stir to combine, then immediately add the chopped hot chocolate disk. Reduce heat to low and stir occasionally to help it melt.
3. Step 3: Combine the masa harina and 1 cup water in a blender. Blend for 2-3 minutes until smooth. Strain this mixture back into the pot, stirring constantly to prevent lumps from forming.
4. Step 4: Let the champurrado simmer gently for 20-25 minutes. Taste and add more piloncillo if you prefer it sweeter. Remove from heat and set aside.
5. Step 5: Strain the mixture once more to remove the spices and any lumps. Allow the champurrado to cool for 10 minutes to thicken slightly before serving. Enjoy warm.

Tips & Variations

• For a dairy-free version, substitute whole milk and evaporated milk with your favorite plant-based milk.
• If Mexican hot chocolate disks aren’t available, use a combination of cocoa powder and cinnamon to taste.
• Add a pinch of chili powder for a subtle spicy kick.

Storage

Store leftover champurrado in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring frequently to maintain its smooth texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make champurrado without masa harina?

Masa harina is key for that traditional thick texture, but you can substitute with cornstarch mixed with water as a thickener, though the flavor and consistency will differ slightly.

What type of chocolate is used in champurrado?

Mexican hot chocolate disks, often flavored with cinnamon and sugar, are used to give champurrado its distinctive taste. If unavailable, a spiced cocoa powder blend works well as a substitute.

Champurrado Recipe

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Champurrado is a rich and comforting traditional Mexican hot chocolate drink made with masa harina, Mexican chocolate, and warm spices. This creamy beverage blends cinnamon, star anise, piloncillo, and both whole and evaporated milk to create a deeply flavorful treat, perfect for chilly mornings or festive gatherings.

• Author: Sana
• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Beverage
• Method: Stovetop
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

Liquid Base

• 3/4 cup water
• 2 3/4 cups whole milk
• 1/2 cup evaporated milk
• 1 cup water (for masa mixture)

Spices and Sweeteners

• 1/2 cinnamon stick
• 1/2 star anise
• 1/4 cup piloncillo

Main Ingredients

• 1 Mexican hot chocolate disk (roughly chopped)
• 3.5 ounces masa harina

Instructions

1. Infuse Water with Spices and Sweetener: Add 3/4 cup water to a large pot over medium-low heat. After 3-4 minutes of warming, add the cinnamon stick, star anise, and piloncillo. Stir well and let the mixture simmer for 5 minutes until the piloncillo dissolves completely, infusing the water with warm spices and sweetness.
2. Add Milks and Chocolate: Pour in the whole milk and evaporated milk, stirring thoroughly. Immediately add the roughly chopped Mexican hot chocolate disk. Reduce the heat to low and stir occasionally as the chocolate melts, creating a smooth, rich base.
3. Prepare Masa Mixture: Combine 3.5 ounces of masa harina with 1 cup water in a blender. Blend for 2-3 minutes until the mixture is completely smooth. Strain this masa mixture back into the pot with the milk and chocolate blend. Stir continuously to prevent lumps from forming.
4. Simmer the Champurrado: Allow the combined mixture to simmer gently for 20-25 minutes, stirring occasionally. Perform a taste test and add more piloncillo if additional sweetness is desired. Once ready, remove the pot from heat.
5. Strain and Cool: Strain the champurrado through a fine sieve to remove the cinnamon stick, star anise, and any lumps for a silky texture. Let the beverage cool for about 10 minutes to thicken slightly before serving. Enjoy your warm, aromatic champurrado!

Notes

• Use piloncillo for authentic sweetness; brown sugar can be a substitute if unavailable.
• Stirring continuously after adding masa harina prevents clumps and ensures smooth texture.
• The Mexican hot chocolate disk adds traditional flavor; alternatively, use a blend of unsweetened cocoa and cinnamon.
• Adjust piloncillo quantity to suit individual sweetness preference.
• For a vegan version, substitute whole and evaporated milk with plant-based alternatives like almond or oat milk.

Keywords: champurrado, Mexican hot chocolate, masa harina drink, traditional Mexican beverage, warm winter drink