Champurrado
Warm up your soul with a cozy cup of champurrado! This delightful Mexican chocolate drink combines rich, velvety chocolate with the heartiness of masa harina, creating a luscious texture that's perfect for chilly days. Just stir in a hint of cinnamon for that extra touch of warmth and comfort—it's like a hug in a mug!
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(2)
- 2.5 cups water (600 ml)
- 2 cups water (mixed with toasted masa harina) (480 ml)
🥛Dairy & Eggs(2)
- 1 can evaporated milk
- 32oz whole milk (907 g)
🫙Pantry Staples(1)
- 2 ibarra Mexican chocolate
🧂Spices & Seasonings(3)
- 2 cinnamon sticks (toasted)
- 1 Tbsp cloves (toasted) (15 ml)
- Pinch of that ocean!
📦Other(2)
- 1 Cup masa harina (toasted) (240 ml)
- 8oz panela (piloncillo) (227 g)
👨🍳 Instructions
- 1
When the masa harina gets added, bring to a simmer and cook+stir until it becomes nice and thick!
- 2
Serve hot and enjoy!
💡 Pro Tips
- ✓Whisk masa harina with cold milk first to create a slurry before adding to hot liquid, preventing lumps that form when starch granules encounter heat too quickly.techniqueCold slurry method
- ✓Maintain champurrado at 180-185°F during thickening to activate starch gelatinization without scorching the chocolate or milk proteins.timing180-185°F
- ✓Use Mexican chocolate tablets (like Ibarra) instead of regular chocolate because they contain cinnamon and sugar already, plus have a coarser grind that dissolves better in hot liquids.ingredientCoarser grind
- ✓Stir constantly with a wooden spoon or molinillo in figure-8 motions to prevent the masa from settling and creating a gritty bottom layer.technique
- ✓Use a 4:1 ratio of liquid to masa harina for proper consistency - too much masa creates a paste, too little won't thicken properly.ingredient4:1 ratio
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
Share this recipe
Champurrado
Warm up your soul with a cozy cup of champurrado! This delightful Mexican chocolate drink combines rich, velvety chocolate with the heartiness of masa harina, creating a luscious texture that's perfect for chilly days. Just stir in a hint of cinnamon for that extra touch of warmth and comfort—it's like a hug in a mug!
📝 Ingredients
Serves 4🥬Fresh Produce(2)
- 2.5 cups water (600 ml)
- 2 cups water (mixed with toasted masa harina) (480 ml)
🥛Dairy & Eggs(2)
- 1 can evaporated milk
- 32oz whole milk (907 g)
🫙Pantry Staples(1)
- 2 ibarra Mexican chocolate
🧂Spices & Seasonings(3)
- 2 cinnamon sticks (toasted)
- 1 Tbsp cloves (toasted) (15 ml)
- Pinch of that ocean!
📦Other(2)
- 1 Cup masa harina (toasted) (240 ml)
- 8oz panela (piloncillo) (227 g)
👨🍳 Instructions
- 1
When the masa harina gets added, bring to a simmer and cook+stir until it becomes nice and thick!
- 2
Serve hot and enjoy!
💡 Pro Tips
- ✓Whisk masa harina with cold milk first to create a slurry before adding to hot liquid, preventing lumps that form when starch granules encounter heat too quickly.techniqueCold slurry method
- ✓Maintain champurrado at 180-185°F during thickening to activate starch gelatinization without scorching the chocolate or milk proteins.timing180-185°F
- ✓Use Mexican chocolate tablets (like Ibarra) instead of regular chocolate because they contain cinnamon and sugar already, plus have a coarser grind that dissolves better in hot liquids.ingredientCoarser grind
- ✓Stir constantly with a wooden spoon or molinillo in figure-8 motions to prevent the masa from settling and creating a gritty bottom layer.technique
- ✓Use a 4:1 ratio of liquid to masa harina for proper consistency - too much masa creates a paste, too little won't thicken properly.ingredient4:1 ratio