Champurrado
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!
If you’re looking for more warm beverages to cozy up with, try Mexican hot chocolate, wassail, or crockpot apple cider!
What is Champurrado?
Imagine a hot chocolate so thick it hugs your spoon, packed with chocolatey goodness and spiked with warm spices like cinnamon and anise. That’s champurrado, a warm Mexican drinking chocolate that you’re going to absolutely love.
Sweetened with brown sugar and thickened with corn flour, it’s rich and sweet. A type of atole, (corn-based beverage) champurrado has a unique texture that you won’t be able to get enough of. So grab your favorite mug and let’s make some!
Ingredients in Champurrado
Whole Milk: A creamy base for the drink. You can also mix in some half and half to make it extra creamy and luscious.
Water: Just enough to get things simmering.
Piloncillo: Dark brown sugar with a molasses kick for deep sweetness. If you can’t find piloncillo, you can also use regular brown sugar.
Cinnamon Stick: To infuse warm, spiced flavor into the champurrado.
Star Anise: Tiny pod that adds a touch of licorice flavor.
Cloves: Another spice to give this drink the perfect warm flavor.
Mexican Chocolate: Rich, dark tablets to make this drink extra chocolatey.
Masa Harina: Corn flour that thickens up the champurrado. This is what makes it so good!
Vanilla: For some extra flavor. I recommend using Mexican vanilla or pure vanilla extract!
Salt: Just a pinch to bring out all of the delicious flavors!
Use Mexican Chocolate Tablets
Don’t settle for regular cocoa powder. Grab those rich, dark Mexican chocolate tablets for the best flavor! Abuelita brand knows what’s up.
How to Make It
Add Liquids to Saucepan: Pour the milk and 3 cups water into a large saucepan over medium heat.
Add Sugar and Spices: Add the piloncillo, whole cloves, star anise, and the cinnamon stick. Heat until it starts boiling then reduce the heat to a simmer for about 10 minutes or until the piloncillo has dissolved.
Melt Chocolate: Add 2 Mexican chocolate tablets. Whisk occasionally for 5 minutes until the chocolate has melted.
Prepare Masa Harina: In a medium bowl, add 1½ cups warm water then whisk in the masa harina until combined.
Strain: Pour the masa harina mixture into the sauce pan through a fine mesh strainer. Straining the mixture is important to achieve a smooth texture! Quickly whisk in the mixture to prevent any clumping.
Simmer and Thicken: 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.
Serve: Remove the champurrado from the heat and allow it to cool slightly before serving.
Cook Low and Slow
Once your champurrado mixture comes to a boil, reduce the heat and let it simmer. Gentle heat lets the flavors mingle and the masa thicken perfectly. You don’t want anything to scald!
How Long Does Champurrado Last?
If you have leftover champurrado, let it cool down and then transfer it to an airtight container. It will stay good in the fridge for up to 4 days! Pop it in the microwave or warm the beverage over the stove on medium-low heat when you’re ready to enjoy it again.