📝 About This Recipe
Deeply rooted in ancient Aztec tradition, Champurrado is the soulful, chocolate-based evolution of atole, thickened with nixtamalized corn masa. This warm, spiced elixir is the heart of Día de los Muertos celebrations, offering a rich fragrance of Ceylon cinnamon and dark Mexican chocolate that is said to guide spirits home. It is a thick, comforting hug in a mug, balancing the earthy sweetness of piloncillo with a creamy, velvety texture that defines Mexican holiday comfort.
🥗 Ingredients
The Masa Base
- 1 cup Masa Harina (preferably Maseca or a high-quality nixtamalized corn flour)
- 2 cups Warm Water (for whisking the masa slurry)
The Aromatic Liquid
- 2 cups Water (for the initial cinnamon infusion)
- 2 pieces Ceylon Cinnamon Sticks (also known as Canela)
- 1 piece Star Anise (optional, for a subtle licorice undertone)
- 6-8 ounces Piloncillo (Mexican unrefined cane sugar, chopped; or substitute with dark brown sugar)
Chocolate and Dairy
- 2 disks Mexican Chocolate Tablets (approx. 3.1 oz each, such as Abuelita or Ibarra brand)
- 3 cups Whole Milk (can substitute with evaporated milk for extra richness)
- 1 tablespoon Vanilla Extract (pure Mexican vanilla is best)
- 1 pinch Sea Salt (to brighten the chocolate notes)
👨🍳 Instructions
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1
In a large, heavy-bottomed pot (an olla de barro is traditional), combine 2 cups of water, the cinnamon sticks, and the star anise. Bring to a boil over medium-high heat.
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2
Once boiling, reduce the heat to low, cover, and simmer for about 10 minutes until the water turns a deep amber color and smells highly aromatic.
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3
Add the chopped piloncillo to the cinnamon water. Stir occasionally 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, slowly whisk the masa harina into 2 cups of warm water. Use your hands or a whisk to ensure there are absolutely no lumps; the mixture should be smooth like a thin pancake batter.
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5
Slowly pour the masa slurry into the pot with the spiced syrup, whisking constantly to prevent the corn from clumping or sticking to the bottom.
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6
Turn the heat back up to medium-low. Cook the masa mixture for about 5 minutes, stirring frequently, until it begins to thicken slightly and the 'raw' corn taste dissipates.
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7
Add the Mexican chocolate tablets. Stir gently until the chocolate has completely melted into the mixture.
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8
Slowly pour in the milk and the pinch of salt. Whisk vigorously to combine.
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9
Continue to cook over medium-low heat for another 10-15 minutes. It is vital to stir frequently with a wooden spoon or a 'molinillo' to prevent the bottom from scorching.
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10
Once the Champurrado has reached a thick, creamy consistency (it should coat the back of a spoon), stir in the vanilla extract.
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11
For the traditional frothy finish, use a molinillo (or a handheld milk frother) and spin it rapidly between your palms until a light foam forms on the surface.
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12
Remove the cinnamon sticks and star anise before serving. Pour into clay mugs and serve steaming hot.
💡 Chef's Tips
For the smoothest texture, strain the masa slurry through a fine-mesh sieve before adding it to the pot. Never leave the pot unattended; the masa settles quickly and can burn on the bottom, ruining the flavor. If the Champurrado becomes too thick (it thickens as it sits), simply whisk in a little extra warm milk or water to reach your desired consistency. If you can't find piloncillo, use dark brown sugar with a teaspoon of molasses to mimic that deep, earthy sweetness. For a vegan version, use almond or oat milk and ensure your Mexican chocolate brand is dairy-free.
🍽️ Serving Suggestions
Serve with warm Pan de Muerto (Bread of the Dead) for a traditional Día de los Muertos experience. Pair with spicy pork tamales; the sweetness of the drink perfectly cuts through the heat of the salsa. Dust the top with a tiny pinch of cayenne pepper or extra ground cinnamon for an added kick. Enjoy alongside churros for a decadent dessert dipping experience.