📝 About This Recipe
Champurrado is the soul-warming, chocolate-based version of atole, a pre-Hispanic beverage that has been a staple of Mexican culture for centuries. This thick, velvety elixir combines the earthy richness of Mexican chocolate with the nutty essence of toasted corn masa and warm aromatic spices. Perfectly balanced with piloncillo and cinnamon, it is the ultimate comfort drink for cold winter nights and Dia de los Muertos celebrations.
🥗 Ingredients
The Infusion Base
- 4 cups Water (filtered)
- 2 sticks Cinnamon Stick (preferably Ceylon/Mexican canela)
- 1 piece Star Anise (optional, for depth of flavor)
- 6-8 ounces Piloncillo (dark variety, chopped or one medium cone)
The Chocolate and Masa
- 2 disks Mexican Chocolate Tablets (such as Abuelita or Ibarra brand, chopped)
- 1 cup Masa Harina (corn flour like Maseca)
- 1.5 cups Warm Water (for whisking the masa)
- 2 cups Whole Milk (can substitute with evaporated milk for extra richness)
- 1 pinch Salt (to enhance the chocolate flavor)
- 1 teaspoon Vanilla Extract (pure Mexican vanilla preferred)
👨🍳 Instructions
-
1
In a large, heavy-bottomed pot (an olla de barro is traditional), combine 4 cups of water, the cinnamon sticks, and the star anise.
-
2
Bring the water to a boil over medium-high heat, then reduce to a simmer for about 10 minutes until the water is fragrant and turns a light amber color.
-
3
Add the chopped piloncillo to the spiced water. Stir occasionally until the sugar has completely dissolved into a dark syrup.
-
4
Lower the heat and add the Mexican chocolate tablets. Let them sit for a minute to soften, then whisk until they are fully melted and integrated.
-
5
While the chocolate base simmers, place the masa harina in a medium bowl. Gradually pour in 1.5 cups of warm water.
-
6
Whisk the masa and water vigorously until it forms a smooth, lump-free slurry. For an extra smooth texture, you can use a blender for this step.
-
7
Slowly pour the masa slurry into the pot with the chocolate mixture, whisking constantly to prevent any clumping.
-
8
Stir in the 2 cups of milk and the pinch of salt. The salt is crucial as it balances the sweetness and brings out the cocoa notes.
-
9
Continue to cook the mixture over medium-low heat. It is vital to stir frequently with a wooden spoon or a 'molinillo' to prevent the masa from sticking to the bottom and burning.
-
10
Simmer for 15-20 minutes. You will notice the mixture thickening significantly as the masa cooks through.
-
11
Once the champurrado has reached a thick, velvety consistency that coats the back of a spoon, stir in the vanilla extract.
-
12
For the traditional frothy finish, use a molinillo (Mexican wooden whisk) or a hand frother. Place the tool between your palms and spin it rapidly back and forth until a beautiful foam forms on top.
-
13
Remove the cinnamon sticks and star anise before serving. Pour into clay mugs and serve immediately while piping hot.
💡 Chef's Tips
If you cannot find piloncillo, substitute with 3/4 cup dark brown sugar and a teaspoon of molasses. To prevent lumps, always strain your masa slurry through a fine-mesh sieve before adding it to the pot. For a deeper flavor profile, lightly toast the dry masa harina in a skillet for 2-3 minutes before mixing with water. If the champurrado becomes too thick as it sits, simply whisk in a little extra warm milk or water to reach your desired consistency. Never leave the pot unattended; the corn masa settles quickly and can scorch the bottom of the pan.
🍽️ Serving Suggestions
Serve alongside fresh, warm Pan Dulce (Mexican sweet bread) for the quintessential experience. Pair with savory pork or chicken tamales to balance the sweetness of the drink. Dust the top with a tiny pinch of ground cayenne pepper if you enjoy a subtle Mexican 'spiced' chocolate kick. Enjoy with 'Churros' for a decadent dipping dessert. Serve in traditional 'jarritos' (clay mugs) which help retain the heat and add an earthy aroma.