Champurrado

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!

And now that we’re in the holiday spirit, allow me to share with you some of the perfect Christmas gifts, that will leave your loved ones smiling from ear to ear (at least I was when I got them!). I love these products and enjoy them in my everyday life. Where can you get these products I speak of? Amazon, of course! I hadn’t realized how many Amazon products we use in our home, from our Fire Stick we use for watching our favorite movies and shows, to my Amazon Prime account that lets me enjoy free two-day shipping on many items from Amazon.com. But the things I love the most are my Fire Tablet and my sleek Kindle Voyage.

I use my Fire Tablet to check social media channels, browse the web, and even to watch movies and listen to music while I cook. It has a 7” display, a fast processor, and, most importantly, dual cameras to take lots of pictures (food pics included!). My other recommendation for you is the new Kindle Voyage. It’s the thinnest and most advanced kindle, and I like that you can read your books for weeks without having to charge the battery and that the built-in light adjusts automatically, making it really easy on your eyes.

I hope you like my gift recommendations, and prepare this delicious Champurrado to enjoy while reading your favorite books or watching a nice holiday movie with your family.

How to make Champurrado Recipe

DIRECTIONS:

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• 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.

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:
Creamy Jalapeño Salsa
Yucatan Style Roasted Salmon

Recipe in Spanish Cómo hacer Champurrado.

Champurrado recipe

Mely Martínez – Mexico in my Kitchen

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!

4.8 from 59 votes

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Prep Time 5 mins

Cook Time 20 mins

Total Time 25 mins

Course Drinks

Cuisine Mexican

Servings 8 Cups

Calories 211 kcal

Ingredients

  

1x2x3x

• 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!

Video

Notes

Some people like a very thick consistency. Try the recipe with the ingredients mentioned above, and if you still want a thicker consistency, then add 2 or 4 more tablespoons of masa harina mixed with ½ cup of water.

You can use half the amount of water and half of milk, or just milk to make the Champurrado.

Nutrition

Serving: 1cupCalories: 211kcalCarbohydrates: 36gProtein: 1gFat: 7gSaturated Fat: 4gSodium: 16mgPotassium: 89mgFiber: 2gSugar: 26gVitamin A: 25IUCalcium: 37mgIron: 1.6mg

Tried this recipe?Let us know how it was!