Creamy Champurrado
Warm, creamy, and deeply flavorful, this champurrado recipe is the perfect twist on traditional Mexican hot chocolate. With its thick texture and rich cinnamon-chocolate taste, it’s a comforting drink that brings everyone together.
Ingredients
- 4 cups milk or almond/oat milk for a dairy-free option
- 2 cups water
- ½ cup masa harina
- 1 tablet Mexican chocolate such as Abuelita or Ibarra
- ½ cup piloncillo or brown sugar adjust to taste
- 1 cinnamon stick
- 1 teaspoon vanilla extract
Instructions
- In a medium pot, whisk masa harina and water together until smooth and free of lumps.
- Add milk and the cinnamon stick to the pot, and place it over medium heat.
- Warm the mixture, stirring occasionally, until it starts to steam.
- Break the Mexican chocolate tablet into smaller pieces and add them to the pot.
- Stir continuously until the chocolate melts completely into the mixture.
- Add the piloncillo or brown sugar, adjusting the amount based on your preferred sweetness level.
- Allow the mixture to simmer gently, stirring frequently, until it thickens to your desired consistency (about 10 minutes).
- Remove the cinnamon stick and stir in the vanilla extract.
- Pour the champurrado into mugs and serve warm.