Champurrado
This thick and comforting Mexican hot chocolate is a beloved winter drink in my family. Made with rich chocolate, cinnamon, piloncillo, and masa harina, champurrado is perfect for chilly mornings or holiday evenings, especially when served with tamales.
Ingredients
- ⅓ cup Masa Harina Nixtamalised white corn flour
- ¾ cup warm water
- ½ cup piloncillo or dark brown sugar
- 1 cinnamon stick
- 1 cup water or dark muscovado sugar
- ½ ounce Mexican chocolate or good quality cocoa powder
- 2 cups whole milk
Instructions
- Mix the masa harina: In a medium bowl, whisk the masa harina with warm water until smooth. Make sure there are no lumps. Set aside.
- Infuse and sweeten: In a medium saucepan, combine the dark brown sugar and cinnamon stick with 1 cup of water. Bring to a boil over medium heat, stirring until the sugar dissolves. Lower the heat and simmer for 3 minutes to infuse.
- Add chocolate: Stir in the cocoa powder, followed by the milk. Heat the mixture until warm but not boiling.
- Thicken with masa: Slowly pour the masa harina mixture into the pot, whisking constantly to prevent lumps. Increase the heat and bring to a gentle boil, whisking until thickened, about 3 to 5 minutes.
- Serve: Remove the cinnamon stick, pour into mugs, and serve warm. ¡Listo!
Notes
- Vegan version: Use plant-based milk like almond or oat milk and replace the sugar with coconut sugar or maple syrup.