Mexican Champurrado

Are you looking for Mexican Champurrado recipe? This is your recipe. This is a warm, thick and chocolatey drink that’s perfect for cold mornings or special celebrations. It’s a traditional Mexican drink made with masa harina (corn flour) and chocolate, giving it a rich and cozy taste.

Ingredients:

4 cups whole milk (or water if you want it lighter) 1 cup masa harina 2 cups water 1 cinnamon stick 3 oz Mexican chocolate, chopped (or semi-sweet chocolate) 1/3 cup piloncillo (Mexican brown sugar) or regular brown sugar 1 teaspoon vanilla extract A pinch of salt

Instruction:

Heat the milk and cinnamon stick in a pot over medium heat until warm but don’t let it boil. In a separate bowl, mix masa harina with 2 cups of water until smooth (no lumps). pour the masa mixture into the pot while stirring so it blends well. Add the some chopped chocolate, sugar, vanilla and salt. Stir it until everything melts. Then cook on low heat for 10-15 minutes, stirring often until it gets thick. Remove the cinnamon stick and pour the champurrado into mugs. You can add a sprinkle of cinnamon or whipped cream if you like

Average Time

Makes 4 servings Prep Time: 5 minutes Cooking Time: 15 minutes Total Time: 20 minutes

Some ways to change it:

Dairy-Free: Use almond milk, oat milk, or coconut milk instead of regular milk. Spicy Kick: Add a tiny bit of chili powder for a little heat. Sweeter: Add more sugar if you like it extra sweet. Traditional Flavor: Use real Mexican chocolate for the most authentic taste.

Store:

If you have leftovers, store the champurrado in an airtight container in the refrigerator for up to 3 days. Reheat it gently on the stovetop over low heat, adding a splash of milk or water to maintain the desired consistency. Stir frequently to avoid lumps while reheating.