Champurrado (Mexican Hot Chocolate Corn Drink)
In short: A thick, warm drink of masa and chocolate scented with cinnamon and piloncillo, a cold-morning favorite served with tamales. It takes about 25 min in total and makes 4 servings.
- Prep
- 5 min
- Cook
- 20 min
- Total
- 25 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 290 kcal
Champurrado is a hot, thick drink made from masa harina, Mexican chocolate, milk and cinnamon. Mexican families serve it with tamales at Christmas and Candlemas, and street vendors sell it on cold mornings. The corn gives it body, like a drinkable porridge, and the chocolate adds a soft bitterness that piloncillo, an unrefined cane sugar, balances. Whisk constantly as it thickens to avoid lumps, and drink it hot from sturdy mugs.
Instructions
- Whisk the masa harina into the cold water until completely smooth. Pour it through a fine sieve to catch any lumps.
- Pour the milk into a medium saucepan and add the cinnamon stick, piloncillo and chocolate. Heat over medium-low, whisking, for about 5 minutes until the chocolate and sugar have dissolved.
- Whisk the masa mixture again, then pour it into the pan in a thin stream, whisking constantly.
- Cook for 8 to 10 minutes, stirring all the time, until the drink thickens to the consistency of thin cream and no longer tastes starchy.
- Remove the cinnamon stick. Stir in the vanilla and salt, then whisk vigorously for 30 seconds to make it frothy.
- Pour into mugs and serve very hot, with tamales or sweet bread.
Tips
- Dissolve the masa completely in cold water first and add it to the hot milk slowly. Adding dry masa directly to hot liquid makes lumps.
- For a lighter, more traditional version, use half water and half milk. Add a little more piloncillo if the chocolate is very dark.
Questions and answers
What is the difference between champurrado and hot chocolate?
Champurrado is thickened with masa, so it has a porridge-like body and a faint corn flavor. Mexican hot chocolate is thinner and made only with chocolate, milk or water, and sugar.
Can I make champurrado dairy-free?
Yes. Use water or an unsweetened plant milk in place of the milk, and check the chocolate label to make sure it contains no milk solids.
How do I reheat leftover champurrado?
It thickens a lot when cooled. Reheat it over low heat with a splash of milk or water, whisking until smooth. It is best the same day.
How long does it take to make Champurrado (Mexican Hot Chocolate Corn Drink)?
About 25 min in total: 5 min of preparation and 20 min of cooking.
How many calories are in Champurrado (Mexican Hot Chocolate Corn Drink)?
About 290 kcal per serving, with 8 g of protein, 42 g of carbohydrates and 11 g of fat. These values are estimates.
Nutrition per serving
| Calories | 290 kcal |
|---|---|
| Protein | 8 g |
| Carbohydrates | 42 g |
| Fat | 11 g |
| Fiber | 2 g |
| Sugar | 30 g |
| Sodium | 130 mg |
Estimated values, calculated from the ingredients.
