Champurrado
Champurrado Mexicano is a warm and thick drink made with masa, Mexican chocolate, cinnamon, piloncillo and milk. It’s the classic drink to have during cold & cozy nights.
- Prep time
- 20 min
- Cook time
- No separate cook time
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- ½ cup prepared masa (100 grams) or ½ Maseca
- 2 cups water (divided)
- 1 Abuelita or Ibarra Chocolate tablet (90 grams tablet)
- 3.5 oz Piloncillo (half of the piloncillo (see note #2))
- 1 Cinnamon stick
- 4 cups whole milk or 2% (or even almond milk to keep it dairy free. )
- ½ teaspoon vanilla extract (optional)
Instructions
- 1
In a blender, add one cup of water and the masa. Puree until a smooth consistency and set aside.
- 2
If you're using maseca, toast it in a skillet on medium heat until light golden brown. Then add it to the water and blend just as step 1 above.
- 3
In a medium size saucepan, add one cup of water, one cinnamon stick and piloncillo. Bring it to a soft rolling boil until the piloncillo melts. About 5 minutes. (See note #1)
- 4
Add the milk and whisk. Once the milk is hot, add the chocolate and whisk until it's all dissolved. Move the mixture often so that it does not stick to the bottom of the saucepan.
- 5
Once this mixture is hot, add the masa & water mixture and whisk constantly.
- 6
Cook for about 10 minutes (the masa has too cook) or until you reach a dense consistency. Add a little more milk if you desire a more liquidy consistency. Keep whisking often to prevent it from boiling over.
- 7
Serve hot and enjoy. Buen Provecho!