This Mexican Champurrado brings together rich chocolate, masa harina, and warm spices in a thick, creamy drink. Perfect for cold mornings or cozy evenings, this traditional Mexican hot chocolate is thicker and more flavorful than regular cocoa. Made with real Mexican chocolate and piloncillo sugar, it offers authentic taste in every sip.
What Makes It Special
This drink stands out because it combines chocolate with corn-based masa harina for a uniquely thick and smooth texture. The mix of piloncillo sugar and Mexican chocolate creates deep flavor you can't get from regular hot cocoa. It's warming, filling, and perfect for sharing with family or enjoying alone on a chilly day.
What You'll Need
- Milk: 4 cups of whole milk to make the drink rich and creamy.
- Cinnamon: 2 whole sticks to infuse warmth and spice into the drink.
- Masa Harina: 1/2 cup for a thick, smooth texture.
- Water: 1 cup of warm water to mix with the masa harina.
- Mexican Chocolate: 2 disks, chopped, typically found in Latin markets for authentic flavor.
- Piloncillo: 1 small cone or 1/2 cup of packed brown sugar for natural sweetness.
- Vanilla: 1 teaspoon of vanilla extract to add depth and enhance the flavors.
How to Make It
- Start the Base
- Heat milk with cinnamon sticks until it starts to bubble. Keep an eye on it - milk can boil over quickly.
- Mix the Masa
- Blend masa harina and warm water until smooth. No lumps should remain. Strain if needed.
- Combine and Cook
- Pour strained masa mix into hot milk. Stir constantly until it thickens, about 5 minutes.
- Add Flavors
- Mix in chocolate and piloncillo. Stir until melted. Add vanilla. Strain before serving if you want it extra smooth.
About Champurrado
This drink has been part of Mexican cooking for hundreds of years. Made thick with corn masa (the same stuff used for tortillas), it's more like a warm, drinkable pudding than hot chocolate. People often serve it for breakfast with tamales or as an evening treat. The corn base makes it filling enough to keep you going all morning.
Ways to Change It Up
Once you know the basic recipe, try some tasty changes. Add a strip of orange peel while cooking for citrus flavor. Drop in a pinch of ground cloves or nutmeg for extra spice. Like it sweeter? Add more piloncillo. Want it thinner? Use less masa or add more milk. Some people even like it with a tiny pinch of salt to bring out the chocolate flavor.
Tips for Perfect Texture
Getting the right thickness takes practice. Mix masa and water really well before adding to milk - lumps are hard to fix later. Stir often while cooking to keep it smooth. If it gets too thick, add warm milk a little at a time. Too thin? Mix a spoonful of masa with warm water and stir it in. Strain before serving for the smoothest drink.
Common Problems and Fixes
If your drink is lumpy, blend it smooth with an immersion blender. Too thick? Add warm milk. Too thin? Cook a few minutes longer. If the chocolate won't melt, chop it smaller next time. For grainy texture, try straining through a fine mesh strainer. The drink should coat the back of a spoon but still be easy to drink.
Storing and Reheating
Keep leftover champurrado in the fridge up to 3 days. It will get thick when cold - that's normal. To reheat, pour into a pot and warm slowly over low heat. Stir often and add a splash of milk to thin it out. Don't microwave - it heats unevenly and can get lumpy. Pour into mugs while hot and enjoy right away.
Frequently Asked Questions
- How do I get smooth texture?
Blend masa really well first, then strain through fine mesh. Some folks use blender to mix extra smooth. Whisk constantly while cooking. Break up any lumps right away. If still lumpy, strain whole drink before serving.
- No piloncillo - what works?
Dark brown sugar makes good swap - pack it tight when measuring. Regular sugar plus molasses works too. Honey changes taste but still good. Whatever you use, add slow and taste as you go. Mexican brown sugar cones work perfect if you can find them.
- What goes good with it?
Perfect with tamales or churros. Any sweet bread works great for dunking. Some folks like it with breakfast. Even plain cookies taste better dipped in champurrado. Traditional with pan dulce (Mexican sweet bread).
- Can I make it early?
Make 30 minutes ahead, keep warm on low heat. Stir often so skin doesn't form. Add splash milk if gets too thick. Don't let boil once done or texture changes. Some folks keep warm in slow cooker for parties.
- How do I save extras?
Keep in tight container in fridge 3 days. Heat slow on stove, whisk while warming. Add bit milk to thin if needed. Don't microwave - makes it grainy. Strain again if gets lumpy after storing. Best fresh but still good next day.
Some More Ideas
Love warm drinks? Try strawberry atole with fresh berries. Or make sweet corn atole for breakfast. Even warm oat drink brings that same cozy feeling!