Ultimate Homemade Champurrado: Rich & Creamy Mexican Hot Chocolate
Ultimate Homemade Champurrado: Rich & Creamy Mexican Hot Chocolate
Introduction
Indulge in the heartwarming embrace of our Ultimate Homemade Champurrado, a truly traditional Mexican hot chocolate that transcends ordinary cocoa. This rich, creamy, and wonderfully comforting drink is thickened with masa harina, giving it a unique velvety texture and a satisfying depth of flavor that is simply irresistible. Perfect for chilly mornings, festive gatherings, or anytime you crave a taste of authentic Mexican comfort, our Champurrado recipe guides you to a perfect cup every time. Prepare to fall in love with this liquid hug!
Ingredients
- 4 cups whole milk (or a mix of whole milk and evaporated milk for extra richness)
- 1 cup water, divided
- 1/2 cup masa harina (for tortillas, not masa de maiz preparada)
- 1 (7-ounce) tablet Mexican chocolate (such as Ibarra or Abuelita), broken into pieces
- 1/2 cup piloncillo, chopped, or 1/2 cup dark brown sugar, packed
- 1 cinnamon stick (about 3-4 inches)
- Pinch of salt
- 1 teaspoon vanilla extract
- Optional: 1 star anise pod, for a subtle licorice note
Instructions
- In a medium bowl, whisk together the masa harina with 1/2 cup of the water until completely smooth and free of lumps. Set aside. This is your masa slurry.
- In a large saucepan or Dutch oven, combine the milk, remaining 1/2 cup water, broken Mexican chocolate, piloncillo (or brown sugar), cinnamon stick, salt, and optional star anise.
- Heat the mixture over medium heat, stirring occasionally, until the piloncillo dissolves and the chocolate has fully melted and integrated into the liquid. Bring the mixture to a gentle simmer, but do not boil.
- Once simmering, slowly pour the masa slurry into the pot in a thin stream, whisking constantly to prevent lumps from forming.
- Continue to cook over medium-low heat, whisking frequently, for 10-15 minutes, or until the champurrado thickens to your desired consistency. It should coat the back of a spoon. If it becomes too thick, you can add a little more milk.
- Remove the pot from the heat. Carefully remove and discard the cinnamon stick and star anise pod.
- Stir in the vanilla extract.
- Serve your Ultimate Homemade Champurrado immediately, pouring it into mugs and enjoying its warmth and delightful creaminess.
Pro Tips & Notes
- Preventing Lumps: Always mix masa harina with cold liquid first to create a smooth slurry. When adding to the hot milk, pour it in slowly while continuously whisking to ensure an even, lump-free texture.
- Adjusting Consistency: If your champurrado is too thick, whisk in a little more milk until it reaches your preferred consistency. If it's not thick enough, continue to simmer gently, whisking frequently, until it thickens further.
- Sweetness Control: Taste the champurrado before serving. Mexican chocolate and piloncillo vary in sweetness. You can always add a touch more sugar or piloncillo if you prefer a sweeter drink.
- Authentic Chocolate: Using traditional Mexican chocolate tablets (which contain sugar, cinnamon, and sometimes nuts) is key to the authentic flavor profile. If using unsweetened cocoa powder, you'll need to significantly increase the added sugar and a pinch of ground cinnamon.
- Serving Suggestions: Champurrado is traditionally enjoyed with tamales, churros, or pan dulce (sweet bread). A garnish of a cinnamon stick or a sprinkle of ground cinnamon elevates the presentation.
Nutrition Facts (per serving)
- Calories: 320 kcal
- Carbohydrates: 55g
- Protein: 8g
- Fat: 9g
- Saturated Fat: 5g
- Cholesterol: 25mg
- Sodium: 100mg
- Fiber: 3g
- Sugar: 40g
Frequently Asked Questions
- Q: Can I make Champurrado vegan? A: Absolutely! Use a plant-based milk such as almond, oat, or soy milk, and ensure your Mexican chocolate brand is dairy-free. Piloncillo is naturally vegan.
- Q: What is piloncillo and what can I use instead? A: Piloncillo is unrefined whole cane sugar, often found in cone shapes, with a rich, caramel-like flavor. Dark brown sugar is an excellent substitute, providing a similar depth of sweetness.
- Q: How do I store and reheat leftover Champurrado? A: Store any leftovers in an airtight container in the refrigerator for up to 2-3 days. To reheat, warm gently on the stovetop over low heat, whisking frequently. You may need to add a splash of milk or water to reach the desired consistency as it tends to thicken further when chilled.
- Q: Can I use regular cocoa powder instead of Mexican chocolate tablets? A: Yes, you can. For every 1 tablet of Mexican chocolate, use about 3-4 tablespoons of unsweetened cocoa powder, 1/4 cup of sugar (or to taste), and 1/2 teaspoon of ground cinnamon. You might also want to add a tiny pat of butter or a teaspoon of neutral oil for a bit of richness.