Champurrado Recipe
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.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Beverage
- Method: Stovetop
- Cuisine: Mexican
Ingredients
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://www.sanacooks.com/champurrado-recipe/
