How to Make Champurrado: Authentic Mexican Hot Chocolate Recipe
Written by MasterClass
Last updated: Dec 9, 2024 • 1 min read
In Mexico, hot chocolate gets a hearty boost from freshly ground masa and warm spices. The drink is a fixture at festive holidays like Christmas (where it’s served alongside its masa brethren, tamales), New Year’s, and the Day of the Dead—but it’s a solid choice if you’re treating yourself at breakfast, too.
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What Is Champurrado?
Champurrado is a sweet version of atole, a hot drink made with masa harina (corn flour) and cinnamon-infused water. Think of it as thick hot chocolate, with the optional savory warmth from star anise seed and sweetness of piloncillo, an unrefined sugar cane that tastes a bit like brown sugar. An early version of champurrado was drunk by the Aztecs, who mixed chocolate with spices and corn masa.
Authentic Mexican Champurrado Recipe
makes
prep time
5 mintotal time
25 mincook time
20 minIngredients
Fresh masa or masa harina, piloncillo (Mexican brown sugar), and Mexican chocolate tablets can all be found in most Latin American grocery stores. For extra authenticity, you can even use a traditional wooden whisk, called a molinillo, used specifically for treats like champurrado.
- 1
In a large saucepan, heat 6 cups of water to a boil over medium heat with the sugar (or piloncillo, if using) and cinnamon sticks. Reduce heat, and allow to simmer until the sugar has completely dissolved.
- 2
Add the chocolate, and, stirring occasionally, allow to melt completely.
- 3
While the chocolate is melting, combine the remaining cups of water and masa harina in a separate bowl. Mix until no lumps remain.
- 4
Carefully add the flour mixture to the saucepan with the chocolate, whisking continuously. Return the heat to medium-heat to bring to a boil, then drop back to a simmer once more.
- 5
For a traditional, thick consistency, stir constantly at a low simmer for another 10 minutes.
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