📝 About This Recipe
Champurrado is a rich, chocolate-based atole, a quintessential Mexican comfort drink that dates back to the Aztecs. This velvety beverage is thickened with masa harina and scented with warm Ceylon cinnamon and star anise, creating a deeply satisfying texture that is more like a liquid dessert than a simple cocoa. It is the heart and soul of Mexican winter celebrations, offering a perfect balance of earthy corn, dark chocolate, and unrefined cane sugar.
🥗 Ingredients
The Infusion Base
- 4 cups Water (filtered)
- 2 sticks Ceylon Cinnamon (also known as Mexican Canela)
- 2 whole Star Anise (optional, for subtle licorice notes)
- 8 ounces Piloncillo (about 1 large cone, chopped or grated)
The Thickener
- 3/4 cup Masa Harina (corn flour, preferably nixtamalized like Maseca)
- 1.5 cups Warm Water (used to whisk the masa into a slurry)
Chocolate and Dairy
- 2 disks Mexican Chocolate (such as Abuelita or Ibarra brand, roughly chopped)
- 2 cups Whole Milk (can substitute with evaporated milk for extra richness)
- 1 tablespoon Vanilla Extract (pure Mexican vanilla preferred)
- 1 pinch Kosher Salt (to balance the sweetness)
Optional Garnish
- 1 pinch Ground Cinnamon (for dusting)
👨🍳 Instructions
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1
In a large, heavy-bottomed pot or a traditional Mexican 'olla de barro', combine the 4 cups of water, cinnamon sticks, and star anise.
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2
Bring the water to a boil over medium-high heat, then reduce the heat to low and simmer for about 10 minutes until the water is fragrant and turns a light amber color.
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3
Add the chopped piloncillo to the spiced water. Stir occasionally until the sugar cone 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 1.5 cups of warm water into the masa harina. Whisk vigorously to ensure there are absolutely no lumps; the texture should be like heavy cream.
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5
Strain the masa slurry through a fine-mesh sieve directly into the pot with the piloncillo water to ensure a perfectly smooth drink.
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6
Increase the heat to medium and cook the masa mixture for 5 minutes, stirring constantly with a wooden spoon or a whisk. The mixture will begin to thicken significantly.
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7
Add the chopped Mexican chocolate disks to the pot. Stir continuously until the chocolate is fully melted and integrated.
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8
Slowly pour in the milk and the pinch of salt. Continue to whisk as the mixture comes back to a gentle simmer.
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9
Reduce heat to low. If you have a 'molinillo' (traditional wooden whisk), place it between your palms and spin it back and forth rapidly to create a beautiful froth on the surface.
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10
Simmer the champurrado for another 5-10 minutes, stirring frequently to prevent the masa from sticking to the bottom of the pot.
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11
Remove the pot from the heat and stir in the vanilla extract. Remove the cinnamon sticks and star anise before serving.
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12
Ladle the hot champurrado into mugs, ensuring each serving gets a bit of the frothy top. Serve immediately while steaming hot.
💡 Chef's Tips
Always use a wooden spoon or whisk and stir constantly; the masa harina settles quickly and can burn on the bottom of the pot. If the champurrado becomes too thick, simply whisk in a little more warm milk or water until you reach your desired consistency. For the most authentic flavor, seek out Ceylon cinnamon (Canela) rather than Cassia, as it is milder and more floral. If you cannot find piloncillo, you can substitute with an equal weight of dark brown sugar and a teaspoon of molasses. Leftovers can be refrigerated, but the drink will thicken into a pudding-like state; reheat slowly on the stove with a splash of milk to loosen it up.
🍽️ Serving Suggestions
Serve alongside warm Pan Dulce (Mexican sweet bread) or Conchas for a classic breakfast. Pair with savory pork or chicken tamales for the traditional 'Las Posadas' or Christmas Eve feast. Dip fresh, crispy churros into the thick drink for an indulgent dessert. Enjoy as a standalone evening treat on a cold night, topped with a light dusting of cocoa powder or cinnamon.