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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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:
- 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:
Creamy Jalapeño Salsa
Yucatan Style Roasted Salmon
Recipe in Spanish Cómo hacer Champurrado.
Can’t wait to try it. What is the difference between champarro and atole?
Hello Peg,
Champurrado is the one with chocolate.
Good, easy and delicious champurrado, just adding some milk the taste is better, thanks for sharing.
When you say tablet , do you mean the whole round disk?
Hello Lyn,
Yes, the whole round disk. Happy cooking!
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❤️
I was wondering why mine came out kind of grainy 🙁 I added milk instead of water
Hello Aly,
Sometimes, depending on the chocolate brand it comes out a little grainy.
So what masa product do you use? There are many and some thst i used left the champurrado grainy and not that good.
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.