Time: 20 minutes
Servings: 4 servings
Champurrado is a delicious Mexican hot chocolate drink thickened with masa harina (corn dough) and flavored with cinnamon. Here’s a simple recipe for making Champurrado at home:
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– 4 cups milk
– 2 cups water
– 1 cup masa harina (corn dough)
– 1 tablet (about 3 ounces) Mexican chocolate (such as Abuelita or Ibarra), chopped
– 1/2 cup brown sugar (adjust to taste)
– 1 teaspoon ground cinnamon
– 1/4 teaspoon salt
Prepare the Masa Paste:
In a medium-sized bowl, mix the masa harina with 1 cup of water to form a smooth paste. Ensure there are no lumps.
Heat the Milk:
In a large saucepan, heat the milk over medium heat until it begins to simmer. Stir occasionally to prevent scalding.
Once the milk is simmering, add the chopped Mexican chocolate to the saucepan. Stir continuously until the chocolate is completely melted into the milk.
Add Masa Paste:
Slowly whisk the masa paste into the chocolate-milk mixture. Continue whisking to ensure the masa is well incorporated and there are no lumps.
Sweeten and Season:
Add the brown sugar, ground cinnamon, and salt to the mixture. Adjust the sweetness to your liking. Stir well to combine.
Reduce the heat to low and let the champurrado simmer for about 10-15 minutes. Stir frequently to prevent sticking or burning.
The champurrado should thicken as it simmers. If it’s too thick, you can add more water or milk to achieve your desired consistency.
Once the champurrado has reached the desired thickness and all the flavors have melded together, remove it from heat.
Ladle the champurrado into mugs and serve it hot. You can garnish it with a sprinkle of ground cinnamon on top.
Champurrado is often enjoyed with traditional Mexican sweet bread or tamales. It’s a comforting and rich drink, perfect for warming up on chilly days.