Ever had champurrado before? Have you even heard of it? Regardless of the champurrado status in your life, you need to try this. So cozy and comforting, this Mexican chocolate drink is out of this world.
Do you have that one drink that brings back memories? Something that, after the first sip, takes you back to something specific? This champurrado will always take me back to my grandma’s house on a Sunday. On a cold day my abuelita would make this delicious and cozy drink to enjoy after a delicious homemade meal. It also brings me back to my trips to Mexico and buying champurrado from a lady selling it on the street. Sounds sketchy, I know. However, that will always be some of the best champurrado I have ever had.
Mexican hot chocolate mixed with masa and some cinnamon is what makes this drink so special. The flavors and texture are nothing like plain hot chocolate. This is Mexican hot chocolate taken to the next level. Chocolate Abuelita is the brand I grew up drinking and is perfect for this recipe. You can find it here. Another great brand also used in Mexico is Ibarra and can be found here. There are a few other brands of Mexican hot chocolate, use which ever you prefer and is available to you.
As far as the masa goes, a plain masa used to make tortillas is perfect. Maseca is a popular brand and readily available at most grocery stores. You should be able to find it at your local grocery store in the flour section or in a Mexican specialty store. It can also be found online here and here.
Lastly, piloncillo is a coned shaped “block” of sugar. Though it looks like brown sugar it is actually pure cane sugar and can be found at specialty Mexican stores or online here. Piloncillo is used in various traditional Mexican dishes in place of granulated sugar. Even though it is not brown sugar, you can absolutely use brown sugar in place. The piloncillo has more flavor than just plain white granulated sugar so I would recommend brown sugar as a substitute.
For a real authentic feel, drink this alongside of some pan dulce, or Mexican sweet bread. This truly is the most comforting and satisfying hot drink that you need for winter. Traditionally it is something we drink during the holidays but when I am in the mood for some champurrado, there is nothing stopping me from making it!
- 4 cups water warm
- 2 cups milk
- 1/2 cup masa
- 2 oz piloncillo or 1/4 cup brown sugar
- 1 cinnamon stick
- 1 tablet Mexican hot chocolate such as Abuelita, Ibarra, or Tazo brands
- Place a large saucepan or pot over medium heat and add 2 cups of water, the brown sugar or piloncillo, and a cinnamon stick. Bring to a boil.
- In a bowl combine the masa with the rest of the water and whisk until masa is dissolved. Set aside.
- Once the water sugar mixture starts to boil, add chocolate tab and stir until chocolate is melted. Add milk and whisk until combined.
- Bring to a slow boil and add masa mixture. Whisk continuously for a couple of minutes and simmer over medium heat for 15 minutes. Whisk every 5 minutes to prevent clumps of masa from forming. Champurrado should have a thick consistency. If not thickened, simmer for additional 5-10 minutes.
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