This champurrado recipe is a traditional Mexican drink made with rich chocolate, masa harina, and warm spices. It’s a thick, creamy version of hot chocolate that’s perfect for chilly days or holiday celebrations. Champurrado is often served with tamales, making it an ideal pairing for your next gathering. This champurrado recipe is simple to make and brings comfort in every sip.

Ingredients:

Ingredients for the champurrado recipe:

• 4 cups milk (or plant-based milk)
• 1/2 cup masa harina
• 1/2 cup Mexican chocolate, chopped
• 1/4 cup piloncillo (or brown sugar)
• 1 cinnamon stick
• 1 tsp vanilla extract
• Pinch of salt

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Execution

Step-by-Step Method for the champurrado recipe:

• Prepare the masa mixture: In a medium saucepan, whisk together the masa harina and 2 cups of water until smooth. Bring the mixture to a simmer over medium heat, stirring constantly to avoid lumps.
• Add the milk and chocolate: Slowly whisk in the milk, chopped Mexican chocolate, piloncillo, and cinnamon stick. Stir until the chocolate melts and the sugar dissolves.
• Simmer: Reduce the heat and let the champurrado simmer for 10-15 minutes, stirring occasionally, until it thickens to your desired consistency.
• Finish with vanilla: Stir in the vanilla extract and remove the cinnamon stick. Taste and adjust sweetness if needed.
• Serve: Pour the champurrado into mugs and enjoy warm with tamales or pan dulce.

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Tips:

For the best champurrado recipe:

• Use Mexican chocolate: Traditional Mexican chocolate adds a unique flavor and texture to champurrado.
• Control the thickness: If the champurrado becomes too thick, you can thin it with additional milk or water to reach your preferred consistency.
• Add spices: A pinch of ground cinnamon or nutmeg can add extra warmth and flavor to your champurrado.
• Make it dairy-free: Use almond milk or another plant-based milk for a dairy-free version of this drink.

FAQs:

• Can I make champurrado ahead of time? Yes, you can make champurrado ahead and reheat it gently on the stovetop. Add a splash of milk or water if it thickens too much.
• What is masa harina? Masa harina is a type of corn flour used in Mexican dishes, and it’s what gives champurrado its signature thickness.
• Can I use regular chocolate? While Mexican chocolate is preferred, you can substitute dark chocolate if needed.
• How do I store leftovers? Store leftover champurrado in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.

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