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Champurrado

This Mexican champurrado recipe is a warm, thick, and comforting drink perfect for cold weather and festive gatherings.
Print Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings: 3 servings
Course: Beverage, Dessert
Cuisine: Mexican
Calories: 550
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 3.5 cups 3 1/2 cups (795 g) water, or 2 3/4 cups (624 g) water plus 3/4 cup (170 g) whole milk Use water for a lighter drink or a mix of water and milk for creaminess.
  • 60 g 60 g piloncillo (about 1/4 cup), sliced into 1/4-inch pieces or slivers Piloncillo can be replaced with dark brown sugar.
  • 1 stick 1 stick canela (Ceylon cinnamon), optional Optional for extra cinnamon flavor.
  • 1 disk 1 disk (1.35 oz / 38 g) Mexican stone-ground chocolate, chopped into 1/2- to 1-inch pieces Bittersweet chocolate can be substituted for a smoother flavor.
  • 6 tbsp 6 tbsp (36 g) masa harina Key ingredient for thickening the drink.
  • to taste Whipped cream, for serving (optional) Add for a decorative and creamy finish.

Method
 

Preparation
  1. In a medium saucepan, combine the water (or water and milk) with the piloncillo and canela. Stir them together so the sweetener begins to dissolve as the pan warms up.
  2. Bring the mixture to a boil over high heat, stirring until the piloncillo melts into the liquid.
  3. Reduce the heat to medium and add the chopped Mexican chocolate. Stir until it melts completely.
  4. Turn the heat down to low and sprinkle in the masa harina a little at a time while whisking constantly to prevent lumps.
  5. Keep the heat low and whisk regularly for 12 to 15 minutes until the champurrado becomes silky and thick enough to coat the back of a spoon.
  6. Remove the cinnamon stick if used. Strain the champurrado through a fine sieve if desired. Ladle into mugs and top with whipped cream if you like.

Notes

Serve champurrado hot with tamales, pan dulce, or Mexican comfort foods. Store leftovers in the refrigerator for up to 3 days or freeze for up to 2 months.