Champurrado
Published Feb. 13, 2024
- Total Time
- 25 minutes
- Prep Time
- 5 minutes
- Cook Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ¾cup masa harina
- 2 to 4ounces piloncillo (Tip 1), grated (about ¼ to ½ cup packed), or an equal amount brown sugar
- 2(3-ounce) tablets Mexican chocolate
- 2(3-inch) cinnamon sticks, plus extra for serving (optional)
- 4cups milk, dairy or non-dairy (see Tip 2)
Nutritional analysis per serving (8 servings)
257 calories; 11 grams fat; 6 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 39 grams carbohydrates; 2 grams dietary fiber; 28 grams sugars; 6 grams protein; 58 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large pot or Dutch oven, toast the masa harina over medium heat, stirring constantly, until fragrant and lightly golden, about 3 minutes. Remove the pot from the heat and set aside to cool, about 2 minutes. Transfer the masa to a blender, add 1½ cups of warm water and blend until smooth. (Alternatively, whisk the toasted masa and water in a bowl until smooth.)
- Step 2
Wipe out the pot and add 2 cups water, the piloncillo, chocolate and cinnamon sticks. Bring to a boil, stirring occasionally, reduce to medium-low and simmer, stirring frequently, until the piloncillo dissolves and the chocolate melts, 3 to 5 minutes. Add the masa mixture and the milk. Increase heat to medium-high and bring to a boil, stirring frequently. Reduce heat to low and simmer, whisking frequently, or use a molinillo to make it frothy and prevent any lumps, until the champurrado thickens slightly, 5 to 8 minutes.
- Step 3
Discard the cinnamon sticks, and if not using a molinillo, use an immersion blender to make it frothier, if desired. Serve hot with a fresh cinnamon stick in each heat-proof mug. The champurrado will thicken more as it sits; to reheat, add a little water to thin it out, if necessary.
- Tip 1: Piloncillo can be found at Latin markets, many grocery stores and online. It can be substituted with brown sugar, but be mindful that piloncillo has a deeper, richer flavor. The amount of sweetener added to champurrado depends on taste.
- Tip 2: Whole milk is optimal in this recipe but can be substituted with low-fat or non-dairy milks; however, the texture might be affected, depending on the milk’s richness.
Private Notes
Comments
Mexican chocolate is a hot chocolate mix in tablet form, comprising cacao, sugar and cinnamon, often with a few other spices subtly added. Nestle's sells it under the brand name "Abuelita." It is widely available in supermarkets, either in the Latin food section or alongside other hot chocolate brands, and in a six-sided red and yellow package featuring a "grandmother" happily sipping her hot chocolate. Six tablets to a package; this recipe calls for two.
Yeah, the editorial staff has clearly made the decision that they don’t usually explain what particular ingredients are. Abuelita brand Mexican chocolate is a typical brand in American grocery stores. It’s grainy in texture, a combination of chocolate and sugar formed into tablets. It’s used to make hot chocolate. When I was a kid I used to sneak it out of the cabinet and eat it like a candy bar.
I strongly recommend strong alcohol.
wonderful filling, warming drink. i’m not a big chocolate fan so I thought I’d try it with white chocolate and it’s just as fabulous.
Nope. Champurrado is an atole (porridge), thickened with nixtamized corn flour, or corn dough aka masa. This is a nice hot chocolate recipe using piloncillo, but not champurrado. There's also champurro, thickened with toasted wheat flour, typical of the northern Mexican states where wheat has been grown for centuries. More quick and convenient versions of champurrado use a cornstarch slurry to thicken the drink but there is a substantial difference in the texture and flavor.
@JA absolutely love Ramona farms. I've been championing them for years whenever I teach cooking classes focusing on northern Mexican food. She's an amazing woman.