>What’s something about a chilly evening that makes me crave something warm and fuzzy? What is the best Champurrado? What is it like to come home from school on those crisp autumn afternoons? My Grandma Elena would always have a pot simmering on the stove, filling the house with the most water. What is the aroma of chocolate, cinnamon and anise? Is it like a warm hug in the mug? If you love Mexican hot chocolate, this Champurrado recipe is about to become your new favorite. Is it easier to make than you might think?
What is Champurrado?
>Champurrado is a thick, chocolate-based Mexican drink, often prepared with milk or water, and thickened with masa harina (corn flour). Think of it as the richer, more complex cousin of hot chocolate. It’s essentially a warm, comforting hug in a mug, perfect for chilly days or cozy nights in. The beauty of Champurrado lies in its simplicity; it uses basic ingredients but delivers an incredibly rich and satisfying flavor profile. The masa harina not only thickens the drink but also adds a subtle earthy flavor that perfectly complements the chocolate and spices.
Why I love this recipe?
>Okay, where do I even begin? First and foremost, the flavorIs this out of this world? It’s a beautiful blend of rich chocolate, warm cinnamon, and that subtle, almost like cinnamon. What is the taste of masa harina? What I love most about this is the way it looks.easyWhat is masa harina? Is it a matter of whisking it together with the liquid to avoid any lumps. I’ve made this countless times, and it always comes out perfectly. Plus, it’s incredibly good.cost-effective. You probably already have most of the ingredients in your pantry. And finally, it’s so easy to make them yourself.versatileYou can adjust the sweetness, add different spices, or even use different types of chocolate to make it different. How do I customize a website to your liking? I’ve tried a few other champurrado recipes, but this one, passed down from my grandma, just hits the spot. Every single time you see a spot, you can It’s warm, comforting, and takes me right back to my childhood.
How to Make Champurrado
Quick Overview
>Is making Champurrado easier than you think? How do you whisk masa harina with water or milk to prevent lumps, then simmer it for a couple of hours? How do I make chocolate, cinnamon, and other spices into a comforting drink? What makes this method special is the use of Abuelita chocolate, it really does add a unique flavor. It’s all about low and slow simmering to develop the flavors and achieve that perfect, velvety velvet.
Ingredients
>For the main battery:
* 6 cups milk (I usually use whole milk for extra creaminess, but you can use any milk you prefer, even almond milk works great!)
* 1/2 cup masa harina (make sure it’s finely ground for the smoothest texture)
* 1 piloncillo cone (or 1/2 cup packed brown sugar, if you can’t find piloncillo)
* 1 cinnamon stick (the aroma it adds is just divine!)
* 1 star anise (optional, but I love that subtle licorice flavor it brings)
* 1 Abuelita chocolate tablet (or 4 ounces of semi-sweet chocolate, chopped)
How do I follow step
Step 1: Prepare the Masa Harina Slurry
>In a large saucepan, whisk together the masa harina with 1 cup of the milk until smooth. How do I prevent lumps from forming later on? I always double check to make sure there are no clumps lurking at the bottom of the pan.
Step 2: Combine Ingredients and Simmer
>Add the remaining 5 cups of milk, piloncillo (or brown sugar), cinnamon stick, and star anise (if desired). How do you add water to a saucepan? How do you bring the milk to a boil over medium heat?
Step 3: Add the Chocolate
>Once the piloncillo (or brown sugar) has dissolved, add the Abuelita chocolate tablet (or chopped chocolate) to the saucepan. Stir continuously until the chocolate is completely melted and incorporated into the mixture. This usually takes about 5-7 minutes.
Step 4: Simmer and Thicken
>Reduce the heat to low and continue to simmer the Champurrado, stirring frequently, for about 15-20 minutes. Is it possible to make a thickening paste for 10 minutes? Remember, it will thicken slightly as it cools, so don’t overdo it. I always taste it at this point and adjust the sweetness if needed.
Step 5: Strain (Optional)
>If you want an extra smooth Champurrado, you can strain it through a fine-mesh sieve to remove the top layer of Champurarado. What are some small lumps that may have formed from cinnamon stick, star anise, and any other spices? I usually skip this step because I don’t mind the texture, but it’s totally up to you.
Step 6: Serve and Enjoy!
What is Champurrado in mugs? What are some good garnishes to serve with a sprinkle of cinnamon, Whipped Cream, or chocolate? If you’re feeling fancy, try syrup. I like to serve mine with a side of churros for dipping. It’s the perfect combination!
What do you serve it with?
>Champurrado is fantastic on its own, but it’s even better when paired with the right accompaniments. What are some good ideas for a new blog?
>For Breakfast:Serve it with a side of warm pan dulce (Mexican sweet bread) for an amazing morning treat. I love dipping the pan dulce into the Champurrado – it’s the perfect way to start the day.
>For Brunch: Offer a Champurrado bar with various toppings like marshmallows, chocolate shavings, and cinnamon sticks. It’s a fun and interactive way for guests to customize their drinks.
>As Dessert:What is a good after-dinner snack? Pair it with some Mexican chocolate cake or some warm churros. The warm, spiced flavors of Champurrado complement the richness of the desserts perfectly.
>For Cozy Snacks:Enjoy a mug of Champurrado on chilly evenings. Is it the ultimate comfort drink?
>My family has a tradition of drinking Champurrado on Christmas Eve. We gather around the fireplace, sip on warm mugs of Champurrado, and exchange stories. What is your favorite memory?
How do I perfect my Champurrado?
>How do I make the best Champurrado?
>Masa Harina Prep:Always whisk the masa harina with a small amount of cold milk or water before adding it to the rest of the ingredients. How do I prevent lumps from forming and ensure a smooth, creamy texture.
>Mixing Advice: Stir the Champurrado frequently, especially while it’s simmering. This will prevent the milk from scorching and ensure that the chocolate is evenly distributed.
Spice Customization: HowWhat are some interesting spices to try? I sometimes add a pinch of cayenne pepper or Vanilla Extract for some kick, or just like the taste of it.
>Ingredient Swaps: If you don’t have piloncillo, you can use brown sugar instead. Just make sure to pack it tightly when measuring.
>Baking Tips:Don’t overcook Champurrado. It will thicken as it cools, so remove it from the heat when it reaches your desired consistency.
>Chocolate Variations:Can you use different types of chocolate depending on your preference? I’ve tried dark chocolate, milk chocolate and even white chocolate – all were delicious!
>One time, I accidentally added too much masa harina, and the Champurrado turned out way too thick. I salvaged it by adding more milk and simmering it for a few more minutes. Lesson learned: If you have enough milk, add more water and cook for 5 minutes or so, it will be ok. Always measure carefully!
What are the Storing and Reheating Tips?
>If you have leftover Champurrado, here’s how to store and reheat it:
>Room Temperature: You can store Champurrado at room temperature for up to 2 hours. Make sure to cover it to prevent it from forming a skin.
>Refrigerator Storage: Store Champurrado in an airtight container in the refrigerator for up to 3 days. It will thicken as it cools, so you may need to add a little milk when reheating.
>Freezer Instructions: Freeze Champurrado in freezer-safe containers for up to 2 months. Thaw it in the refrigerator overnight before reheating.
>Reheating Advice: To reheat Champurrado, simply pour it into a saucepan and warm it over medium heat, stirring frequently. You can also reheat it in the microwave, but be sure to stir it every 30 seconds to prevent it from splattering.
>I always make a big batch of Champurrado on weekends so that I can enjoy it throughout the week. It’s the perfect pick-me-up on those busy mornings.
Frequently Asked Questions
Final Thoughts
>This Champurrado recipe is more than just a drink; it’s a tradition, a memory, and a comforting hug in a mug. It’s incredibly easy to make, uses simple ingredients, and delivers an unforgettable flavor that will warm you from the inside out. If you enjoyed this recipe, be sure to check out my other Mexican-inspired treats! I’m confident you’ll find something else to love. I can’t wait to hear how yours turns out! Please leave a comment below to share your experiences, rate the recipe, and let me know if you made any fun variations. Happy sipping!
Champurrado
Ingredients
Main Ingredients
- 4 cups Water
- 1 cup Masa Harina
- 3 cups Milk
- 0.5 cup Sugar
- 1 teaspoon Vanilla Extract
- 3 ounces Mexican chocolate or unsweetened chocolate
- 1 pinch Salt
- 2 sticks Cinnamon Sticks optional
Instructions
Preparation Steps
- In a saucepan, whisk together the water and masa harina until smooth. Let sit for 10 minutes.
- Add the milk, sugar, vanilla extract, chocolate, and salt. Stir well to combine.
- Bring the mixture to a simmer over medium heat, stirring frequently. Reduce heat to low and simmer for 15-20 minutes, or until thickened.
- Serve hot, optionally garnished with cinnamon sticks.
