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Champurrado

Champurrado is the ultimate Mexican hot chocolate experience, thickened with masa harina and spiced with cinnamon for a drink that hugs you from the inside out. This traditional beverage pairs perfectly with churros, pan dulce, or tamales during cool weather gatherings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Drinks and Beverages
Cuisine: Mexican
Calories: 185
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 4 cups water
  • 2 cups whole milk or additional water for dairy free version
  • 1 cup masa harina
  • 1 tablet Mexican chocolate such as Abuelita or Ibarra, about 3.1 oz
  • 1/2 cup piloncillo chopped (or 1/3 cup dark brown sugar)
  • 1 cinnamon stick
  • 1/2 teaspoon vanilla extract
  • Pinch of salt

Equipment

  • Large saucepan or pot (at least 3 quart capacity)
  • Whisk or molinillo (traditional Mexican whisk)
  • Measuring cups and spoons
  • Small mixing bowl
  • Ladle for serving
  • Wooden spoon

Method
 

  1. Create the Masa Slurry: In a small bowl, whisk together the masa harina with 1 cup of water until completely smooth. This step prevents lumps from forming when you add the masa to the hot liquid later.
  2. Heat the Liquid Base: Pour the remaining 3 cups of water and the milk into your large saucepan. Add the cinnamon stick and set the heat to medium.
  3. Dissolve the Sweetener: Add the chopped piloncillo or brown sugar to the warming liquid. Stir occasionally until completely dissolved, about 3 to 4 minutes.
  4. Add the Mexican Chocolate: Break the chocolate tablet into smaller pieces and add them to the pot. Stir continuously until the chocolate melts completely and incorporates into the liquid.
  5. Incorporate the Masa Slurry: Slowly pour the masa slurry into the pot while whisking constantly. This gradual addition prevents lumps from forming and ensures even distribution. Keep whisking vigorously for at least 30 seconds after adding all the slurry.
  6. Simmer and Thicken: Reduce the heat to medium low and continue cooking for 10 to 12 minutes, stirring frequently. The champurrado will gradually thicken to a drinkable porridge consistency. Scrape the bottom of the pot regularly to prevent sticking.
  7. Add Final Touches: Remove the pot from heat and fish out the cinnamon stick. Stir in the vanilla extract and pinch of salt.
  8. Adjust Consistency and Serve: If the champurrado is too thick, whisk in additional warm milk or water until you reach your desired consistency. Taste and adjust sweetness if needed. Ladle into mugs and serve immediately while hot.

Notes

Use a molinillo, the traditional Mexican wooden whisk, and roll it between your palms to create a frothy top layer. Always make the masa slurry separately before adding it to avoid stubborn lumps. Serve champurrado in thick walled mugs that retain heat longer. Champurrado stores in the refrigerator for up to 3 days but will thicken considerably. Reheat gently over medium low heat, adding extra milk or water while whisking to thin the thickened texture.