champurrado recipe

This recipe is for the classic water-based Champurrado, but you can also make it using milk, and can even add some cloves or orange peel for some extra flavor. Whichever way you prepare this popular drink, I’m sure you’ll enjoy sharing it with your loved ones during these holidays!

Champurrado recipe

water

piloncillo sugar

cinnamon

Mexican Chocolate tablets (6.5 ounces)

masa harina (corn flour)

Place 6 cups of water in a large saucepan along with the piloncillo and the cinnamon stick. Heat water until it starts boiling and then reduce the heat and allow to simmer for about 10 minutes until the piloncillo has melted. If you are using regular sugar, this step will take less time, since the sugar will dissolve in about 4-5 minutes.

Once the piloncillo or sugar has dissolved, add the 2 Mexican Chocolate Tablets and allow about 5 minutes to dissolve, stirring from time to time.

Meanwhile, in a medium bowl, pour the other 2 cups of water and mix in the masa harina. Mix well with an egg beater if possible to avoid forming any clumps. Make sure you have a very creamy texture.

When the chocolate has completely dissolved, slowly pour the masa harina mixture into the saucepan while stirring, to make sure there are no clumps. If you want to be safe and avoid masa harina clumps, use a strainer to pour the mixture.

Turn the heat to medium-high until the Champurrado starts boiling, and then reduce the heat to low and gently simmer, stirring constantly. After 6-8 minutes the mixture will thicken. Allow to cook for 5 more minutes. Be careful while serving the champurrado, its thick consistency keeps the drink extremely hot!

This 30-minute Mexican champurrado is a spiced masa-based chocolate drink. It&#x27;ll be your new favorite drink for fall and winter!

Champurrado

star anise

piloncillo

milk

evaporated milk

hot chocolate disk (roughly chopped)

masa harina

Add the water to a large pot over medium-low heat. Let it heat for 3-4 minutes. Add the cinnamon stick, star anise, and piloncillo. Stir well and let it simmer for 5 minutes or until the piloncillo is fully dissolved.

Pour in the milk and evaporated milk. Stir well. Immediately add the hot chocolate disk. Bring down the heat to low and stir occasionally.

Add the masa harina and water to the blender. Process everything for 2-3 minutes or until completely smooth. Strain the mixture back into the pot. Don&#x27;t stop stirring to keep lumps from forming.

Allow the mixture to simmer for 20-25 minutes. Do a taste test and add more piloncillo as needed to sweeten it to taste. Remove the champurrado from the heat and set it aside.

Strain the mixture to remove the spices and any lumps. Let it cool for 10 minutes before serving to let it thicken. Enjoy!

Very delicious, except next time I will omit the star of anise,. Minor hiccup. 😁

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Top 2 champurrado recipe recipes from across the web

The most viewed champurrado recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Champurrado recipe

Champurrado

The most viewed champurrado recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine