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.
Recipe Notes:
- The recipe below makes 4 servings. I cut it in half without any problems.
- If you do not have any anise seeds, you can grind star anise instead.
- If you want a bit more bite, add a pinch or two of cayenne pepper!
- Add a cinnamon stick for a fun and festive stirring stick.
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. I bet it would be wonderful for breakfast with Mallorca Puerto Rican sweet bread or Conchas, a Mexican 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.
Champurrado: Thick Mexican Hot Chocolate
IMPORTANT - There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
- ¼ cup masa harina corn tortilla flour
- 2 cups warm water
- 2 cups whole milk
- 3.25 oz disk Mexican chocolate chopped
- 3 oz piloncillo cones chopped or 1/2 cup packed brown sugar
- â…› teaspoon ground anise seeds I used star anise
Things You'll Need
Before You Begin
- The recipe below makes 4 servings. I cut it in half without any problems.
- If you do not have any anise seeds, you can grind star anise instead.
- If you want a bit more bite, add a pinch or two of cayenne pepper!
- Add a cinnamon stick for a fun and festive stirring stick.
Instructions
- In a large saucepan, slowly add masa harina to the warm water, whisking until combined. Add milk, chocolate, piloncillo, and ground anise seeds.Â
- Heat over medium heat just until boiling; reduce heat. Simmer, uncovered, about 10 minutes or until chocolate is completely melted and sugar is dissolved, whisking occasionally. Serve immediately.
Nutrition
Amanda Davis
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John Snediker says
Great posting, the difference between Champurrado and Atole is the type of corn used, campurrado uses maseca like you mentioned and atole uses more like corn starch. Great recipe you nailed it, I have a cup of Champurrado right now and even still my mouth waters looking at your pictures!
OK Chick says
I love Mexican Hot Chocolate! There's a place in Portland, OR that serves the best, Moonstruck.
Avanika [YumsiliciousBakes] says
This looks sinfully good!! Yum. I'm going to have to look for a substitue for masa harina, I'm sure I won't find it here!
Ingrid says
Happy Mother's Day!
~ingrid
triolus says
Being an avid chocolate milk and cocoa fan, I'm gonna have to try this very soon. I think the corn flour would really bring a new flavor to the cocoa, and I'm considering adding a slight bit of hot pepper powder.
Leslie says
WOnderful..and drinking chocolate is pure heaven
Barbara Bakes says
I haven't had the pleasure of drinking champurrado. It looks wonderful.
Amanda says
Hi Bob – not at all. it does get thicker the more it cools. As it thickens it gets more of a porridge type consistency. However, once I chilled it in the fridge it thinned out again. I stored it in a covered container and gave it a good shake before drinking. :)
Bob says
Intriguing, I need to try it. Can you taste the masa?
Sue Sparks says
I like the "thick" part of this:) I'm going to try it! Thanks for sharing!
Tasty Eats At Home says
Wow, yum. I love using piloncillo. Could totally get in to these.
5 Star Foodie says
Perfect! I love the idea for a chilled version, definitely welcome right now!
Katrina says
Mmm, chocolate! ;)
Felicia says
I'm so glad you posted this. I was just talking to a friend of mine about wanting to try to make my own hot chocolate.. Yay!!
Amanda says
Von – it should be available at pretty much any grocery store, even WalMart carries it. Look in the Mexican food aisle, not the baking aisle :)
Von says
this sounds so interesting! I love hot chocolate so I have no doubt that I would love this….
first I've gotta find out where I can get masa harina……=]
Life Artist ~ says
yummy yum!
thank you for sharing!
check my Mars coffee recipe
best wishes = )
Marie says
That loooks very good Amanda! I never used to like Hot Chocolate, but am learning to enjoy it later in life!
Chow and Chatter says
looks great like the hot choc in Barcelona yum
jose manuel says
Se ve delicioso este chocolate, excelente. Un saludo