This champurrado recipe is a rich and creamy Mexican hot chocolate thickened with masa harina and infused with cinnamon and vanilla. It’s a traditional holiday drink, but it’s perfect any time you’re craving something warm and comforting. This champurrado recipe is easy to make and guaranteed to warm you up on a cold day.

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:

• Make 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 flavorings: Slowly whisk in the milk, chopped Mexican chocolate, piloncillo, cinnamon stick, and a pinch of salt. Stir until the chocolate has melted and the sugar is dissolved.
• Simmer and thicken: Reduce the heat to low and let the champurrado simmer for 10-15 minutes, stirring occasionally, until it thickens to your desired consistency.
• Add vanilla: Stir in the vanilla extract and remove the cinnamon stick. Taste and adjust sweetness if needed.
• Serve: Pour the champurrado into mugs and serve warm. Enjoy with tamales or pan dulce for a traditional treat.

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Tips:

For the best champurrado recipe:

• Use Mexican chocolate: Traditional Mexican chocolate has a unique flavor and texture that makes champurrado rich and delicious.
• Control the thickness: If the champurrado is too thick, you can thin it with additional milk or water.
• Add spices: Feel free to add a pinch of ground cinnamon, cloves, or nutmeg for extra warmth and spice.
• Make it dairy-free: Use almond milk or another plant-based milk to make a dairy-free version of champurrado.

FAQs:

• Can I make champurrado ahead of time? Yes, you can make champurrado ahead and reheat it gently on the stovetop before serving. 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 many Mexican dishes, and it 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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