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Why Make This Recipe
Mexican Champurrado is a delicious warm drink that brings comfort to chilly nights. It combines the rich flavors of chocolate with corn masa and spices, offering a unique and cozy experience. Whether you are celebrating a special occasion or simply want to enjoy something warm and sweet, champurrado is the way to go. Making it at home allows you to control the flavors and ingredients, creating the perfect cup for you and your family.
How to Make Mexican Champurrado
Ingredients
- 1/2 cup masa harina
- 8 cups water (divided)
- 6 ounces piloncillo cone (or 4 small ones)
- 1 Ceylon cinnamon stick
- 1 Mexican chocolate disc (or 2 depending on how chocolatey you prefer)
- 2 cups milk (whole or 2%)
- 12 ounces evaporated milk
Directions
- Add the masa harina to a medium pan.
- Toast the masa on low heat until lightly golden. Stir frequently so the masa toasts evenly and to keep it from burning.
- Set aside to cool.
- Add 6 1/2 cups of water to a large pot and bring to a boil.
- Add the piloncillo and the cinnamon stick, then simmer on medium heat until the piloncillo dissolves.
- Add one chocolate disc and mix until dissolved.
- Pour in the milk and evaporated milk and bring to a slow simmer. Stir occasionally to keep the milk from sticking to the bottom of the pan.
- Add the toasted masa and 1 1/2 cups of warm water to a blender. Blend until the masa is smooth.
- Slowly pour the masa mixture into the pot while whisking constantly.
- Cook on low for about 10 minutes, continuing to whisk every couple of minutes.
- Discard the cinnamon stick.
- Serve in mugs.
How to Serve Mexican Champurrado
You can serve Mexican Champurrado in warm mugs, perfect for sharing with friends and family. It pairs well with sweet bread or pan dulce for a traditional Mexican treat. Enjoy it as an afternoon snack or a cozy dessert for a lovely finish to any meal.
How to Store Mexican Champurrado
If you have any leftovers, let the champurrado cool completely, then transfer it to an airtight container. Store it in the refrigerator for up to three days. When you are ready to enjoy it again, simply reheat on the stove over low heat, stirring gently.
Tips to Make Mexican Champurrado
- Make sure to toast the masa harina properly for a rich flavor.
- Adjust the amount of piloncillo and chocolate based on your taste preference.
- If you like a thicker champurrado, add more masa harina to your mixture.
Variation
You can experiment with flavors by adding a pinch of vanilla extract or a dash of nutmeg. Some people enjoy it spicier by adding a pinch of cayenne pepper!
FAQs
1. Can I use regular flour instead of masa harina?
No, masa harina gives champurrado its distinct flavor and texture. It’s best to use masa harina.
2. Is champurrado gluten-free?
Yes, as long as you use masa harina made from corn, champurrado is gluten-free.
3. Can I make champurrado in advance?
Yes, you can prepare it a day ahead and store it in the fridge. Just reheat it gently on the stove before serving.