Chocolate has been a part of our culture since the time of the Aztecs when it was prepared as a drink with spices and corn masa. Even to this day, we love to enjoy Champurrado, especially during the holiday season.
Champurrado Recipe
This is a Sponsored Campaign with We All Grow Latinas. All opinions are my own.
This recipe is for the classic water-based Champurrado, but you can also make it using milk, and can even add some cloves or orange peel for some extra flavor. Whichever way you prepare this popular drink, I’m sure you’ll enjoy sharing it with your loved ones during these holidays!
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How to make Champurrado Recipe
DIRECTIONS:
- Place 6 cups of water in a large saucepan along with the piloncillo and the cinnamon stick. Heat water until it starts boiling and then reduces the heat and allow to simmer for about 10 minutes until the piloncillo has melted. (Please check the ingredients list below)
- Once the piloncillo or sugar has dissolved, add the 2 Mexican Chocolate Tablets and allow about 5 minutes to dissolve, stirring from time to time.
- Meanwhile, in a medium bowl, pour the other 2 cups of water and mix in the masa harina. Mix well with an egg beater if possible to avoid forming any clumps. Make sure you have a very creamy texture.
- When the chocolate has completely dissolved, slowly pour the masa harina mixture into the saucepan while stirring, to make sure there are no clumps. If you want to be safe and avoid masa harina clumps, use a strainer to pour the mixture.
- Turn the heat to medium-high until the Champurrado starts boiling, and then reduce the heat to low and gently simmer, stirring constantly. After 6-8 minutes the mixture will thicken. Allow cooking for 5 more minutes.
Champurrado Recipe
Champurrado recipe
Ingredients
- 8 cups of water
- 5 oz. of piloncillo or ½ cup of sugar
- 1 cinnamon stick
- 2 Mexican Chocolate tablets 6.5 ounces
- ¾ cup of masa harina corn flour
Instructions
- Place 6 cups of water in a large saucepan along with the piloncillo and the cinnamon stick. Heat water until it starts boiling and then reduce the heat and allow to simmer for about 10 minutes until the piloncillo has melted. If you are using regular sugar, this step will take less time, since the sugar will dissolve in about 4-5 minutes.
- Once the piloncillo or sugar has dissolved, add the 2 Mexican Chocolate Tablets and allow about 5 minutes to dissolve, stirring from time to time.
- Meanwhile, in a medium bowl, pour the other 2 cups of water and mix in the masa harina. Mix well with an egg beater if possible to avoid forming any clumps. Make sure you have a very creamy texture.
- When the chocolate has completely dissolved, slowly pour the masa harina mixture into the saucepan while stirring, to make sure there are no clumps. If you want to be safe and avoid masa harina clumps, use a strainer to pour the mixture.
- Turn the heat to medium-high until the Champurrado starts boiling, and then reduce the heat to low and gently simmer, stirring constantly. After 6-8 minutes the mixture will thicken. Allow to cook for 5 more minutes. Be careful while serving the champurrado, its thick consistency keeps the drink extremely hot!
Notes
Nutrition
Provecho!
Enjoy and Happy Holidays!
Mely Martinez,
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This is a sponsored conversation written by me on behalf of Amazon. The opinions and text are all mines.
More recipes:
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Recipe in Spanish Cómo hacer Champurrado.
Unknown
I love your recipes! My friends and I were looking for the Ponche Navideno and here it was thank you so much.
mmartinez
Thank you for trying the recipes, enjoy!
Anonymous
what's the difference between a champurrado and chocolate caliente? The mexican chocolate used for the hot chocolate also has cinnamon. Thanks.
mmartinez
Hello anonymous,
Yes, the Mexican chocolate sold in a tablet for includes cinnamon. The difference with the champurrado is the addition of corn dough or masa-harina which thickens the drink. I hope you try it!
Unknown
It turned out great! Thank you!
Señor Colten
Una pregunta. Tradicionalmente el champurrado es una bebdia tomado con tamales? Este Navidad tengo ganas de hacer tamales y estoy pensando en hacer el champurrado. Gracias!
mmartinez
Hello Señor Colten,
Champurrado is a drink served with Buñuelos & also with Tamales. Each region of Mexico has different traditional foods to serve with Champurrado.
Rosca de Reyes is usually served with hot chocolate or Champurrado, too.
Enjoy it!
Letty
Can you use corn starch or is that the same as masa harina?
mmartinez
Hello Letty,
Champurrado is usually made with corn masa or masa harina, but if you can't find it. You can use corn starch.
Sonia
Thank you for the recipe, it tastes just like my grandma used to make it.
Karla
Why do some people use cloves too? Does not using cloves make any difference?
mmartinez
Hello Karla,
It adds a little bit of spice flavor.
Emmanuel
Hello, I tried your recipe and halved the ingredients. I used Abuelita chocolate, but the result was grainy and tasted more strongly of cinnamon than sugar. I ate a chocolate tablet by itself and it tasted like that too. The graininess might be that I didn't melt the sugar for long enough, but would the recipe work without cinnamon and using a normal chocolate?
mmartinez
Hello Emmanuel,
Mexican Chocolate is usually like that.
AJ
Perfect. Brought back memories from chilly mornings in Mexico City.
mmartinez
Thank you for trying the recipe. Cold weather and champurrado make a great pair.
Ang
Hello
I loved the recipe however if i made it too thick. Is there a way to make it less thick?
mmartinez
Hello Ang,
Just add more milk or water. Enjoy!
Gloria
How do u prepare tamales colorados I tasted then in Morelos Mexico and I like than could u please give me a receipt
mmartinez
Hello Gloria,
For tamales colorados, use the following recipe. Add some of the meat sauce to the dough and mix well to give it the color and flavor. http://bit.ly/2Yk5ybb
Kimberly Larios
So if I substitute milk for water, is it the same 8 cups? Also will the milk make it thicker?
mmartinez
Hello Kimberly,
You can substitute the entire amount of water for milk. Or just part milk and part water. The milk will not make it thicker.
Julie Lozano
I made this recipe for New Years Day for my family. This recipe tastes just like my Nana's champurrado. I love it & it tastes so good!
mmartinez
Hello Julie.
Thank you for trying the Champurrado recipe, so glad to know it brings back sweet memories to you.
Trish
I don’t have masa harina but I have fine yellow harina de maíz. Will that work?
Mely Martínez
Hello Trish,
Yes, that will work. As long as it is fine corn flour (masa harina). The amount needed could change, since every type of corn has different amounts of starches.
Hannah
I love your recipes! Is there a substitute for the chocolate tablet if I can't find it at my local grocery store?
mmartinez
Hello Hannah,
You can try the homemade version on this link and add the masa harina.
Leo
This looks amazing and I am excited to try it this Christmas! I have one question: I am interested in trying it with cloves. How much would you recommend that I add?
Mely Martínez
Hello,
for this recipe to cloves will be enough. Happy cooking!
Francis
This will be so delicious with my churros
Sylvia Sanchez
I've never made it that sounds like my grandma used to make it back en El Rancho de Dolores Vaqueriae
Cerjio Almaraz
I tried your recipe and added orange peel and star anise. It was delicious.
Mely Martínez
Hello Cerjio,
I love the additions! It sounds delicious!
Esther
First time I made this i used masa harina... We all loved it!! It's smoother! My husband grew up drinking this & told me this is his favorite!
Love your recipes!
Melissa
Hello!
Was wondering if there are leftovers, how do I store it and is it possible to reheat?
Thanks
Mely Martínez
Hello Melissa,
You can store it in the fridge. It will be fine for a couple of days. Yes, you can reheat it.
Peg
Can't wait to try it. What is the difference between champarro and atole?
Mely Martínez
Hello Peg,
Champurrado is the one with chocolate.
Lily
Good, easy and delicious champurrado, just adding some milk the taste is better, thanks for sharing.
Lyn
When you say tablet , do you mean the whole round disk?
Mely Martínez
Hello Lyn,
Yes, the whole round disk. Happy cooking!
Betty
Hello Mely!
I’ve made your champurrado recipe at LEAST 20 times!! I have it memorized “) It’s obviously the only one my family and I love! I do 1/2 milk 1/2 water and follow your instructions to the letter. Thank you for sharing your recipe❤️
Aly
I was wondering why mine came out kind of grainy 🙁 I added milk instead of water
Mely Martínez
Hello Aly,
Sometimes, depending on the chocolate brand it comes out a little grainy.
rudy
So what masa product do you use? There are many and some thst i used left the champurrado grainy and not that good.
Mely Martínez
Hello Rudy,
I usually buy the Maseca Brand. The one sold for tortillas and atole. Maseca has other types of masa harinas, like the one to make tamales which have a coarse texture.