Champurrado

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Get toasty from the inside out with champurrado, a delicious variation of Mexican hot chocolate! Deep, melty chocolate meets warming spices and brown sugar, all thickened with corn flour for a velvety smooth sip. Perfect for chasing any winter blues away!

Prep Time5

Cook Time30

Total Time35

Course: Beverage

Cuisine: Mexican

Keyword: champurrado, champurrado recipe

Servings:

Author: Alyssa Rivers

Ingredients

3 cups whole milk
3 cups water
2 ounces piloncillo, or dark brown sugar
1 cinnamon stick
2 pods star anise
3 whole cloves
2 (3-ounce) discs Mexican chocolate (Abuelita brand)
1½ cups warm water
½ cup Masa Harina
2 teaspoons Mexican vanilla, or vanilla extract
pinch of salt

Instructions

Pour 3 cups whole milk and 3 cups water into a large saucepan over medium heat.
Add 2 ounces piloncillo,3 whole cloves, 2 pods star anise, and 1 cinnamon stick. Heat until it starts boiling, then reduce the heat to a simmer for about 10 minutes or until the piloncillo has dissolved.
Add 2 (3-ounce) discs Mexican chocolate (Abuelita brand). Whisk occasionally for 5 minutes until the chocolate has melted.
In a medium bowl, add 1½ cups warm water, then whisk in ½ cup Masa Harina until combined.
Pour the Masa Harina mixture into the saucepan through a fine mesh strainer. Straining the mixture is important to achieve a smooth texture! Quickly whisk in the mixture to prevent any clumping.
Increase the heat to bring the champurrado to a boil. Once it starts boiling, then reduce the heat to a simmer, whisking continuously. After 8-10 minutes, the mixture will thicken. Once it starts to thicken, cook an additional 5 minutes.
Remove the champurrado from the heat and add 2 teaspoons Mexican vanilla, and a pinch of salt. Allow it to cool slightly before serving.

Nutrition

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