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.
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.
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!
- 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
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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 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.
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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.
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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.
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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!
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.
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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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Yucatan Style Roasted Salmon
I love your recipes! My friends and I were looking for the Ponche Navideno and here it was thank you so much.
Thank you for trying the recipes, enjoy!
what's the difference between a champurrado and chocolate caliente? The mexican chocolate used for the hot chocolate also has cinnamon. Thanks.
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!
It turned out great! Thank you!
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!
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!
Can you use corn starch or is that the same as masa harina?
Hello Letty,
Champurrado is usually made with corn masa or masa harina, but if you can’t find it. You can use corn starch.
Thank you for the recipe, it tastes just like my grandma used to make it.
Why do some people use cloves too? Does not using cloves make any difference?
Hello Karla,
It adds a little bit of spice flavor.