Mexican Champurrado Recipe
This Mexican Champurrado Recipe is a thick Mexican hot chocolate drink made with masa, piloncillo, and cinnamon for perfect cold-weather.
Ingredients
- 4 cups whole milk
- 2 cinnamon sticks
- ½ cup masa harina
- 3 cups water
- 2 Mexican chocolate tablets, 6.2 ounces
- 1 8- ounce piloncillo cone or 1 cup packed light brown sugar
- 1 tsp vanilla extract
Instructions
- Add the milk and cinnamon sticks to a medium-size pot and heat over high and bring to a boil.
- In the meantime, blend the masa and water together until smooth and combined.
- Strain the masa-water mixture into the pot with the milk and cinnamon to remove any lumps.
- Whisk the mixture and heat until boiling and thick.
- Reduce the heat and add in the chocolate, piloncillo, and vanilla while occasionally stirring until it is mixed in and combined.
- Strain the mixture one more time through a chinois or fine-mesh strainer and serve.
Notes
Make-Ahead: You can make this up to 30 minutes ahead of time. Keep it warm in a pot over low heat until it’s ready to be served.
How to Store: Cover and keep this in the refrigerator for up to 3 days. This will not freeze well.
How to Reheat: Add the desired amount of the champurrado drink to a medium-sized pot and heat over low heat while whisking until hot. You may need to add a ½ to 1 cup of milk or water to slightly thin it out.
Abuelita is Mexican chocolate consisting of dark cocoa, sugar, and cinnamon that is formed into 3.1-ounce round discs.
Nutrition
Calories: 336kcalCarbohydrates: 58gProtein: 7gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 70mgPotassium: 302mgFiber: 2gSugar: 49gVitamin A: 287IUVitamin C: 0.05mgCalcium: 243mgIron: 1mg