Champurrado: Thick Mexican Hot Chocolate

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

• Measuring cups and spoons
• Large saucepan
• Whisk
• Liquid measure

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

Champurrado is a delicious Mexican hot chocolate thickened with masa harina and served hot!

5 from 7 votes

IMPORTANT - There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!

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Course: Beverages

Cuisine: Mexican

Servings: 4 cups

10 minutes mins

Calories: 298

Author: Amanda Davis

Ingredients

• ▢ 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
• ▢ ⅛ teaspoon ground anise seeds I used star anise

Things You'll Need

• ▢
  Measuring cups and spoons
• ▢
  Large saucepan
• ▢
  Whisk
• ▢
  Liquid measure

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. 
• 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

Serving: 1cup | Calories: 298cal | Carbohydrates: 46g | Protein: 5g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 12mg | Sodium: 68mg | Potassium: 274mg | Fiber: 1g | Sugar: 38g | Vitamin A: 215IU | Calcium: 174mg | Iron: 1.3mg

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