📝 About This Recipe
Champurrado is a centuries-old Mexican chocolate atole, a thick and velvety beverage-porridge hybrid that dates back to the Aztecs. This comforting elixir is made by whisking together masa harina, fragrant Mexican chocolate, and piloncillo for a deep, earthy sweetness. It is the ultimate cold-weather breakfast, offering a soul-warming texture that is far more substantial and complex than a standard hot cocoa.
🥗 Ingredients
The Base
- 3 cups Water (filtered)
- 2 cups Whole Milk (can substitute with evaporated milk for extra richness)
- 3/4 cup Masa Harina (corn flour, preferably nixtamalized like Maseca)
Aromatics and Sweeteners
- 2 disks Mexican Chocolate (approx. 6 oz, such as Abuelita or Ibarra brand)
- 3-4 ounces Piloncillo (dark Mexican cane sugar, chopped; or dark brown sugar)
- 1 large Cinnamon Stick (preferably Ceylon/Mexican 'Canela')
- 1 whole Star Anise (optional, for a subtle licorice undertone)
- 1 teaspoon Vanilla Extract (pure Mexican vanilla preferred)
- 1 pinch Kosher Salt (to balance the sweetness)
For Serving
- 1 pinch Ground Cinnamon (for dusting)
👨🍳 Instructions
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1
In a large, heavy-bottomed pot or a traditional 'olla de barro', combine 2 cups of the water with the cinnamon stick and star anise.
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2
Bring the water to a gentle boil over medium-high heat, then reduce to low and simmer for 8-10 minutes until the water turns a tea-like amber color and is highly fragrant.
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3
Remove the star anise and cinnamon stick using a slotted spoon and discard (or leave the cinnamon in if you prefer a stronger spice profile).
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4
Add the chopped piloncillo and the disks of Mexican chocolate to the spiced water. Stir frequently until both are completely dissolved and the liquid is dark and glossy.
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5
In a separate medium bowl, prepare the 'slurry' by whisking the masa harina with the remaining 1 cup of room-temperature water. Whisk vigorously until no lumps remain; the mixture should be smooth like a thin pancake batter.
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6
Slowly pour the masa slurry into the pot with the chocolate mixture while whisking constantly to prevent clumping.
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7
Pour in the 2 cups of milk and add the pinch of salt. Increase the heat slightly to medium.
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8
This is the most important step: cook the mixture for 12-15 minutes, stirring constantly with a wooden spoon or a 'molinillo' (traditional Mexican whisk). Be sure to scrape the bottom of the pot to prevent the masa from scorching.
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9
As the starch in the masa harina cooks, the mixture will thicken significantly. It should coat the back of a spoon but still be pourable.
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10
Once thickened, stir in the vanilla extract and remove from heat.
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11
For a traditional frothy finish, place a molinillo between your palms and spin it rapidly back and forth in the pot until a thick foam forms on the surface.
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12
Ladle the hot champurrado into mugs and serve immediately while steaming.
💡 Chef's Tips
If the champurrado becomes too thick as it sits, simply whisk in a splash of warm milk or water to reach your desired consistency. Always use 'Masa Harina' (corn flour) and not cornmeal; cornmeal is too coarse and will result in a gritty texture. For a deeper flavor, toast the masa harina in a dry skillet for 2-3 minutes until it smells nutty before mixing it with water. Be patient with the thickening process—the masa needs time to fully hydrate and cook through to lose its raw flour taste. If you find lumps in your drink, you can carefully pass the finished mixture through a fine-mesh sieve before serving.
🍽️ Serving Suggestions
Serve with fresh, warm Pan Dulce (Mexican sweet bread) or Conchas for a classic breakfast. Pair with savory pork or chicken tamales; the sweetness of the drink perfectly offsets the spicy masa. Enjoy alongside churros dusted with cinnamon sugar for an indulgent afternoon treat. Top with a dollop of whipped cream and a sprinkle of cayenne pepper for a modern, spicy twist. Serve in clay mugs (jarritos) to help retain heat and provide an authentic rustic experience.