In case you are wondering, champurrado is basically Mexican hot chocolate married with an atole, a traditional masa-based Mexican hot drink. Masa harina is the flour used for making corn tortillas and is also used to thicken this rich, chocolate drink.
How to Make Champurrado
Traditionally, champurrado (Chom-poo-rah-doe) is sweetened with piloncillo, a Mexican unrefined brown sugar, and often flavored with anise seed, and/or vanilla bean. It’s served most often at Christmas time with tamales, or as a breakfast drink served alongside churros.
I’ve professed my love for Mexican food before, and I’ve also told you about this awesome magazine I found, BHG’s Ultimate Mexican. I recently made the Spicy Grilled Chicken with Baja Black Beans and Rice and it was marvelous. Among the other earmarked pages, was this enticing recipe for champurrado.
Hint: A commenter below suggested adding a cinnamon stick to stir your drink, great idea!
1) The recipe below makes 4 servings. I cut it in half without any problems. I also did not have any anise seeds, but I did have some star anise, so I ground some of that up instead.
2) If you want a bit more bite, add a pinch or two of cayenne pepper!
Ingredients for Champurrado:
- 1/4 cup masa harina (corn tortilla flour)
- 2 cups warm water
- 2 cups whole milk
- 1 disk (3.25 oz) Mexican chocolate, chopped
- 3 oz piloncillo cones, chopped or 1/2 cup packed brown sugar
- 1/8 teaspoon ground anise seeds (I used star anise)
Helpful Kitchen Tools
I’ve read elsewhere that this deliciously thick and creamy drink is widely available from Mexican food vendors, and honestly, I’ve never noticed it. I bet it would be wonderful for breakfast with Mallorca, a Puerto Rican sweet bread! I decided to try this because of the Mexican chocolate I had sitting in my pantry after making this satisfying Mexican Chocolate Ice Cream a couple of months ago.
This post was originally published on this blog on May 7, 2010.