📝 About This Recipe
A cornerstone of Mexican winter traditions, Champurrado is a velvety, chocolate-based atole thickened with nixtamalized corn masa. This recipe honors the slow-simmered method, allowing the earthy sweetness of piloncillo and the warmth of Ceylon cinnamon to infuse deeply into the grain. The result is a rich, restorative porridge-drink that feels like a warm embrace from the inside out.
🥗 Ingredients
The Infusion Base
- 4 cups Water (filtered)
- 2 sticks Ceylon Cinnamon Sticks (Mexican Canela, lightly bruised)
- 2 whole Star Anise (optional, for depth)
- 8 ounces Piloncillo (roughly chopped; can sub with dark brown sugar)
The Masa Slurry
- 1 cup Masa Harina (corn flour, preferably white or yellow)
- 2 cups Warm Water (for blending)
The Chocolate & Dairy
- 3 disks Mexican Chocolate (approx. 9oz, such as Abuelita or Ibarra brand)
- 2 cups Whole Milk (can substitute with evaporated milk for extra richness)
- 1 tablespoon Pure Vanilla Extract (added at the end)
- 1/2 teaspoon Kosher Salt (to brighten the chocolate)
Optional Garnish
- 1 pinch Ground Cinnamon (for dusting)
- 1 teaspoon Orange Zest (freshly grated)
👨🍳 Instructions
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1
In a large, heavy-bottomed pot or a traditional Mexican 'olla de barro', combine 4 cups of water, the cinnamon sticks, and the star anise.
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2
Bring the water to a boil over medium-high heat, then reduce to a simmer. Let the spices steep for 10-12 minutes until the water turns a deep amber color and smells highly aromatic.
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3
Add the chopped piloncillo to the spiced water. Stir occasionally for about 5 minutes until the sugar has completely dissolved into a dark syrup.
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4
While the syrup simmers, prepare the masa slurry. In a medium bowl or blender, whisk together the masa harina and 2 cups of warm water until completely smooth with no lumps.
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5
Slowly pour the masa slurry into the pot through a fine-mesh sieve to catch any remaining corn fragments, whisking the pot constantly as you pour.
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6
Reduce the heat to medium-low. This is the 'slow-simmer' phase. Cook the masa mixture for 15 minutes, stirring frequently with a wooden spoon to prevent the corn from sticking to the bottom.
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7
Once the mixture has thickened slightly and the 'raw' corn taste has vanished, add the Mexican chocolate disks and the salt.
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8
Stir gently until the chocolate has melted completely into the masa base, turning the mixture a beautiful dark brown.
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9
Pour in the 2 cups of milk. Continue to simmer on low for another 10-15 minutes. Do not let it reach a rolling boil, as the milk may scald.
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10
Remove the cinnamon sticks and star anise with a slotted spoon.
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11
Stir in the vanilla extract just before removing from heat to preserve its delicate aroma.
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12
For a traditional finish, use a 'molinillo' (wooden whisk) or a standard whisk to vigorously froth the drink until a thick foam forms on the surface.
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13
Ladle the hot champurrado into mugs, ensuring everyone gets a bit of that beautiful froth.
💡 Chef's Tips
Always use a heavy-bottomed pot; the masa is high in starch and will scorch easily if the heat is too direct or uneven. If the drink becomes too thick (it continues to thicken as it sits), simply whisk in an extra splash of warm milk or water to reach your desired consistency. For the most authentic flavor, look for Ceylon cinnamon (Canela) which is softer and more floral than the common Cassia variety. Don't skip the salt! It is the secret ingredient that balances the earthiness of the corn and the sweetness of the piloncillo. If you have access to fresh masa (masa fina) from a local tortilleria, use 1/2 pound of that instead of masa harina for an even creamier texture.
🍽️ Serving Suggestions
Serve alongside warm, sugary Pan Dulce (Conchas) for the ultimate dipping experience. Pair with savory pork or chicken tamales to balance the richness of the chocolate. Top with a tiny pinch of cayenne pepper if you enjoy a subtle, spicy kick. Serve in clay mugs (jarritos) to help retain the heat for a longer period. Garnish with a fresh cinnamon stick for an elegant presentation and extra aroma.