Traditional Champurrado
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Traditional Champurrado
6
servings5
minutes30
minutes35
minutesMexican champurrado is so popular in Mexico and a go to when it comes to hot beverages. Mexican food is delicious in every corner, and champurrado just adds to the repertoire of an already flavorful menu. It is popularly paired with tamales or just a flour tortilla in some instances. It’s always a special occasion to enjoy a corn masa champurrado, but whatever the choice, it will be delicious!
Ingredients
3 cups of water
1 ea cinnamon stick
Brown sugar (1/2 cup) or piloncillo (5 oz) to taste
6 oz milk chocolate
- Masa Mixture
12 fl oz evaporated milk
3/4 cup instant corn masa harina
2 TBSP dark chocolate powder, unsweetened
2 tsp vanilla extract
1/2 tsp kosher salt
- Also need
6 cups milk
Directions
- Heat a pan over medium-heat and toast the cinnamon stick. As soon as its fragrant, remove it, and turn off the heat. Now, toast the masa harina over medium-low heat and stir continuously to prevent it from burning. Once golden brown, transfer on to a separate dish to stop the toasting process.
- Masa Mixture: Combine all of the ingredients in a blender including the toasted masa harina. Process until smooth and fully combined. Set aside until needed.
- In a large pot, bring the water and cinnamon to a gentle simmer over medium heat. Whisk in the sugar and milk chocolate until completely melted and fully combined with the water. Don’t let the chocolate burn. Now, whisk in 5 cups of milk and let it reach a gentle simmer, stir as needed.
- Whisk in the blended masa mixture. Pour in 1 cup of milk into the blender, swirl around to get the last bit of mixture released and pour into the pot. Now, using a spatula stir continuously for 25-30 minutes or until thickened, smooth and velvety. Feel free to alternate between a spatula and whisk. Turn off the heat and serve in your favorite mug.
