Champurrado
Get toasty from the inside out with champurrado, a delicious variation of Mexican hot chocolate! Deep, melty chocolate meets warming spices and brown sugar, all thickened with corn flour for a velvety smooth sip. Perfect for chasing any winter blues away!
Foto: The Recipe CriticIngredients
- 3 cups whole milk
- 3 cups water
- 2 ounces piloncillo, (or dark brown sugar)
- 1 cinnamon stick
- 2 pods star anise
- 3 whole cloves
- 2 (3-ounce) discs Mexican chocolate (Abuelita brand)
- 1½ cups warm water
- ½ cup Masa Harina
- 2 teaspoons Mexican vanilla, (or vanilla extract)
- pinch of salt
Steps
Pour 3 cups whole milk and 3 cups water into a large saucepan over medium heat.
Add 2 ounces piloncillo,3 whole cloves, 2 pods star anise, and 1 cinnamon stick. Heat until it starts boiling, then reduce the heat to a simmer for about 10 minutes or until the piloncillo has dissolved.
Add 2 (3-ounce) discs Mexican chocolate (Abuelita brand). Whisk occasionally for 5 minutes until the chocolate has melted.
In a medium bowl, add 1½ cups warm water, then whisk in ½ cup Masa Harina until combined.
Pour the Masa Harina mixture into the saucepan through a fine mesh strainer. Straining the mixture is important to achieve a smooth texture! Quickly whisk in the mixture to prevent any clumping.
Increase the heat to bring the champurrado to a boil. Once it starts boiling, then reduce the heat to a simmer, whisking continuously. After 8-10 minutes, the mixture will thicken. Once it starts to thicken, cook an additional 5 minutes.
Remove the champurrado from the heat and add 2 teaspoons Mexican vanilla, and a pinch of salt. Allow it to cool slightly before serving.
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