Champurrado Mexicano is a warm and thick drink made with Mexican chocolate, cinnamon, piloncillo and milk. It’s the classic drink to have during cold & cozy nights.
Servings 6 cups
- 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.
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!
#1 To cut the piloncillo in half easily, place in microwave for about 30 seconds to soften it up a little bit then cut with a knife.
#2 Remove the cinnamon at this point if you like or leave it longer to continue adding flavor.
Serving: 1cup | Calories: 239kcal | Carbohydrates: 38g | Protein: 7g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 13mg | Sodium: 102mg | Potassium: 230mg