Mexican Champurrado Recipe

Introduction

Mexican Champurrado is a comforting, thick chocolate drink traditionally enjoyed during chilly mornings or festive occasions. Combining the rich flavors of Mexican chocolate, cinnamon, and masa harina, this warm beverage offers a unique and satisfying treat for cocoa lovers.

Ingredients

• 1/2 cup masa harina
• 8 cups water (divided)
• 6 ounce piloncillo cone (or 4 small cones)
• 1 Ceylon cinnamon stick
• 1 Mexican chocolate disc (or 2 for a stronger chocolate flavor)
• 2 cups milk (whole or 2%)
• 12 ounces evaporated milk

Instructions

1. Step 1: Add the masa harina to a medium pan and toast it on low heat until it turns lightly golden. Stir frequently to ensure even toasting and prevent burning. Set aside to cool.
2. Step 2: In a large pot, bring 6 1/2 cups of water to a boil. Add the piloncillo and cinnamon stick, then reduce the heat to medium and simmer until the piloncillo dissolves completely.
3. Step 3: Add one chocolate disc to the pot and stir until it melts and blends smoothly.
4. Step 4: Pour in the milk and evaporated milk. Bring the mixture to a slow simmer, stirring occasionally to prevent the milk from sticking to the bottom of the pot.
5. Step 5: In a blender, combine the toasted masa and 1 1/2 cups of warm water. Blend until the masa mixture is smooth and well combined.
6. Step 6: Slowly add the masa mixture to the pot, whisking constantly as you pour to avoid lumps.
7. Step 7: Cook on low heat for about 10 minutes, whisking every couple of minutes until the champurrado thickens to your liking.
8. Step 8: Remove and discard the cinnamon stick, then ladle the champurrado into mugs and serve warm.

Tips & Variations

• For a spicier twist, add a pinch of chili powder or extra cinnamon while simmering.
• Use almond milk or oat milk as a dairy-free alternative for a vegan-friendly version.
• If piloncillo is unavailable, substitute with dark brown sugar, though the flavor will be slightly different.
• Serving champurrado with freshly made sweet bread (pan dulce) is a traditional and delicious pairing.

Storage

Store leftover champurrado in an airtight container in the refrigerator for up to 3 days. When ready to enjoy, reheat gently on the stove over low heat, stirring frequently to prevent scorching. Add a splash of milk or water if it becomes too thick after refrigeration.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make champurrado without piloncillo?

Yes, you can substitute piloncillo with dark brown sugar or molasses, though the flavor may be slightly less rich. Adjust sweetness to your taste.

What is the purpose of toasting the masa harina?

Toasting the masa harina enhances its nutty flavor and helps thicken the champurrado while preventing a raw taste.

Mexican Champurrado Recipe

Pin Recipe

Print Recipe

★★★★★

4.9 from 85 reviews

Mexican Champurrado is a traditional warm chocolate drink made with masa harina, piloncillo, cinnamon, Mexican chocolate, and milk. This rich and comforting beverage combines the flavors of toasted masa and authentic Mexican chocolate, perfect for cozy mornings or festive gatherings.

• Author: Sana
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 6 servings 1x
• Category: Beverage
• Method: Stovetop
• Cuisine: Mexican
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dry Ingredients

• 1/2 cup masa harina
• 1 Mexican chocolate disc (or 2 for extra chocolatey flavor)
• 1 Ceylon cinnamon stick
• 6 ounce piloncillo cone (or 4 small cones)

Liquids

• 8 cups water (divided)
• 2 cups milk (whole or 2%)
• 12 ounces evaporated milk

Instructions

1. Toast Masa: Add the masa harina to a medium pan and toast over low heat until lightly golden, stirring frequently to ensure even toasting and prevent burning. Set aside to cool.
2. Prepare Piloncillo Mixture: In a large pot, bring 6 1/2 cups of water to a boil. Add the piloncillo and cinnamon stick and simmer over medium heat until the piloncillo dissolves completely.
3. Add Chocolate: Add one Mexican chocolate disc to the pot and stir until it dissolves fully.
4. Incorporate Milks: Pour in the milk and evaporated milk, then bring the mixture to a slow simmer. Stir occasionally to prevent the milk from sticking to the bottom of the pot.
5. Blend Masa Slurry: In a blender, combine the toasted masa and 1 1/2 cups of warm water. Blend until the masa is completely smooth.
6. Combine Masa with Chocolate Mixture: Slowly pour the masa slurry into the simmering pot while whisking constantly to avoid lumps.
7. Simmer and Thicken: Cook on low heat for about 10 minutes, whisking every couple of minutes to ensure a smooth texture.
8. Finish: Remove and discard the cinnamon stick. Serve the champurrado warm in mugs.

Notes

• Use Mexican chocolate discs for authentic flavor; they typically contain cinnamon and sugar.
• Masa harina toasting adds a nutty flavor and improves texture.
• Adjust the number of chocolate discs to control the intensity of the chocolate flavor.
• If piloncillo is unavailable, substitute with dark brown sugar.
• Stir frequently during simmering to prevent sticking or burning at the bottom of the pot.

Keywords: Mexican champurrado, Mexican hot chocolate, traditional Mexican drink, masa harina drink, piloncillo recipe