Champurrado: Authentic Mexican Chocolate Drink Recipe
Discover how to make Champurrado, a traditional rich and creamy Mexican chocolate-based atole perfect for holiday celebrations. This authentic recipe combines Mexican chocolate, masa harina, and piloncillo to create a comforting beverage that pairs wonderfully with pan dulce or tamales. Ideal for Christmas and New Year’s gatherings, Champurrado brings warmth and festive spirit to your home.
Ingredients
- 4 cups milk whole milk recommended for creaminess
- 2 ounces piloncillo or 1/4 cup dark brown sugar as a substitute
- 2 3-ounce discs Mexican chocolate (brands like Abuelita or Ibarra)
- 1 cinnamon stick Ceylon cinnamon preferred
- 1 1/2 cups warm water
- 1/2 cup masa harina Mexican corn flour
- 2 teaspoons vanilla extract
- 1/8 teaspoon fine salt
Optional Add-Ins:
- Ground cloves or star anise for extra spice
- Orange peel for a hint of citrus
- Dairy-free milk alternatives like almond or soy milk for a vegan version
Instructions
- Heat the Milk and Chocolate Mixture
- Start by combining the milk, piloncillo, Mexican chocolate, and cinnamon stick in a medium saucepan. Heat over low to medium heat, stirring frequently to ensure the piloncillo and chocolate dissolve completely. This should take about 15 minutes. Once dissolved, remove and discard the cinnamon stick.
- Prepare the Masa Harina Mixture
- In a small bowl, whisk together the warm water and masa harina until smooth. This step is crucial to prevent lumps and ensure the champurrado thickens properly.
- Combine and Thicken the Champurrado
- Slowly pour the masa harina mixture into the saucepan, stirring continuously. Add the vanilla extract and salt, and continue to whisk the mixture. Bring the mixture to a gentle simmer, then reduce the heat to low. Let it cook for another 15-20 minutes, stirring frequently, until the champurrado reaches a thick, creamy consistency that coats the back of a spoon.
- Blend for Extra Smoothness (Optional)
- For an ultra-smooth texture, use an immersion blender to blend the champurrado directly in the pot. This mimics the traditional Mexican molinillo tool, enhancing the drink's velvety feel.
- Serve and Garnish
- Pour the hot champurrado into mugs and garnish with a sprinkle of ground cinnamon or a cinnamon stick. Enjoy it alongside your favorite Mexican pastries or tamales for a truly authentic experience.
Notes
- Milk: Whole milk is recommended for a creamier texture, but you can use 2% milk or your favorite dairy-free alternative like almond or soy milk.
- Piloncillo Alternatives: If piloncillo is unavailable, dark brown sugar can be used as a substitute to achieve a similar earthy sweetness.
- Mexican Chocolate: Authentic Mexican chocolate, such as Abuelita or Ibarra, is essential for the traditional flavor. These can be found in Mexican grocery stores or purchased online.
- Whisking: Continuous whisking is crucial to ensure the masa harina fully dissolves, preventing lumps and achieving a smooth texture.
- Sweetness Adjustment: Depending on your taste preference, you can adjust the sweetness by adding more or less piloncillo or sugar.
- Dairy-Free/Vegan Options: To make Champurrado dairy-free or vegan, substitute regular milk with plant-based alternatives and use vegan Mexican chocolate brands like Taza.
- Enhanced Warmth: For a spicier kick, add ground cloves or star anise during the simmering process.
- Fruit Additions: Incorporate orange peel for a subtle citrus flavor that complements the spices and chocolate.