Traditional Champurrado
Nothing warms the soul like a mug of traditional champurrado—rich chocolate, sweet piloncillo, and the comforting thickness of masa, with a hint of vanilla in every sip.
Ingredients
- 1 cinnamon stick
- 3 cups water
- To taste piloncillo (5 oz)
- 6 oz milk chocolate
- 6 cups whole milk
Masa Mixture
- 12 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
Instructions
Toast Cinnamon and Masa
- Heat a pan over medium heat and toast the cinnamon stick. Once it becomes fragrant, remove it immediately and turn off the heat. Next, toast the masa harina over medium-low heat, stirring constantly to prevent burning. When the masa turns golden brown, transfer it to a separate dish to stop the toasting process.
Masa Mixture
- Combine all the masa mixture ingredients in a blender, including the toasted masa harina. Process until smooth and fully combined. Set aside until ready to use.
Make the Atole
- In a large pot, bring the water and cinnamon to a gentle simmer over medium heat. Whisk in the piloncillo and milk chocolate until fully melted and incorporated, making sure the chocolate doesn’t burn.
- Whisk in 5 cups of milk and allow the mixture to reach a gentle simmer, stirring as needed.
- Using a spatula, stir continuously for 25–30 minutes, or until the champurrado is thick, smooth, and velvety.
- You can alternate between the spatula and a whisk for easier stirring. Turn off the heat and serve.
Notes
You can substitute brown sugar for piloncillo—adjust to taste. Personally, I use ½ cup of brown sugar.