Champurrado Mexicano is a warm and thick drink made with Mexican chocolate, cinnamon, piloncillo and milk. It’s Mexico's favorite drink to have during cold & cozy nights.
Did you know that when Mexican Hot Chocolate and Atole met they had a baby and that's how Champurrado was born!
A little background
This is one of the oldest drinks in Mexico and it goes back to pre-Hispanic times. The Aztecs, who made the most of corn and prepared various dishes and drinks, including our beloved Champurrado.
The Aztecs used to make it for ceremonies and rituals!
Throughout Mexico, you’ll find people selling Champurrado on the streets or in small bakeries. Even in the U.S. you'll see it sold by street vendors and restaurants, specially during the holidays in December.
Champurrado is a thick drink that warms you up down to your bones!
Ingredients
These ingredients are to make a small batch of our drink. If you would like to make more, just double the ingredients!
- ½ cup masa (100 grams) - the one you use to make tamales. If you can't find already made masa, you can make it by using maseca (corn flour).
- 2 cups water
- 1 Abuelita or Ibarra Chocolate tablet - 90 grams tablet
- 3.5 oz Piloncillo - half of the piloncillo (see note)
- 1 Cinnamon stick
- 4 cups milk - whole or 2% or even almond milk to keep it dairy free.
NOTE: The Piloncillo is very hard so to cut in half easily, place it in microwave for about 30 seconds to soften it up a little bit then cut with a knife.
How To Make Champurrado
Start by mixing the masa in one cup of water in a blender. Puree until a smooth consistency and set aside.
In a medium saucepan, add one cup of water, the cinnamon stick and piloncillo. Bring it to a soft rolling boil until the piloncillo melts. About 5 minutes.
This is what it looks like when the piloncillo has melted:
Add the milk and whisk. At this point you can remove the cinnamon stick if you like or leave it longer to continue adding flavor. I leave mine all the way to the end 😉
Once the milk is hot (but before it starts to boil), 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.
Once this mixture is hot, add the masa & water mixture and continue to whisk constantly.
Cook for about 15 to 20 minutes (the masa has to 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.
Serve hot and enjoy. Buen Provecho!
FAQ's
Piloncillo is unrefined whole cane sugar that is sold in blocks. In Mexico is known by this name but in the rest of the Latin American countries is known by Panela.
Atole, also known as Atol, is made with water, piloncillo and masa (corn flour). It does not contain any chocolate. When you add Mexican chocolate, that's when it becomes Champurrado!
It's best if consumed within 3 days. If having on the second day and it has become too thick, just add a little more water or milk when heating it up. That should bring it right back to the correct texture.
If you make this recipe, I would love to hear from you! Leave a comment and a rating below ⭐️⭐️⭐️⭐️⭐️ as it helps other users (plus it makes me happy!). This is one awesome way to support this blog so that I can keep creating good content for you! Enjoy!
Champurrado
Ingredients
- ½ cup masa (100 grams) - the one you use to make tamales
- 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 milk - whole or 2% or even almond milk to keep it dairy free.
Instructions
- In a blender, add one cup of water and the masa. Puree until a smooth consistency and set aside.
- 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)
- 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.
- Once this mixture is hot, add the masa & water mixture and whisk constantly.
- 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.
- Serve hot and enjoy. Buen Provecho!
Notes
Nutrition
Monica L says
Que rica la receta del champurrado! Asi la hacia mi mama!