Learn how to make champurrado – a delicious Mexican hot drink made with corn masa and chocolate – the perfect way to warm up in cold, wintery weather!
Champurrado is a pretty popular drink in Mexico. It’s a chocolate based atole, prepared with corn masa and chocolate. It’s definitely not something we drink all year long… but more towards the fall when the weather cools down.
For many in Mexico it’s a drink for the field workers to keep their bellies full and warm as they work on colder mornings.
Every so often we’ll make it at home too, because it’s something my older children enjoy it. We always keep the ingredients in the pantry, for us they are staples. So we never really have to make a special trip to get anything at the store.
Depending on where you are from, everyone makes it slightly different. Some people love to use a can of evaporated milk, some prefer adding anise sticks, and some prefer using Ibarra chocolate instead of Abuelita.
If you don’t have piloncillo readily available in your pantry, any hispanic market will have it as a regular item. Safeway carries it as well, but you won’t find it in bulk. You will need to look in the Latin area, and it’s usually found 2 pieces to a small sealed bag.
Champurrado
Ingredients
- 2 C water
- 1 C milk
- 12 oz Carnation evaporated milk
- 1 cinnamon stick
- 1 tablet of Abuelita or Ibarra
- 6 oz. piloncillo
- 1/2 C masa
Instructions
- Fill up the stock pot with the 2 C. water & 1 C. milk and add the cinnamon stick, piloncillo and chocolate tablet
- Simmer the mixture until the piloncillo and tablet dissolve, about 8-10 minutes
- Take 1 C. of the hot mixture out and put in the blender with the masa & blend until smooth
- Pour the blender mixture back in the stock pot slowly (mixing well as you go)
- Add the Carnation evaporated milk
- Simmer at low heat another 6-8 minutes while stirring frequently to prevent clumps until the mixture thickens up (it'll be a light gravy consistency)
- Ladle into mugs - but be careful because it'll be VERY hot!
Notes
Nutrition
As champurrado cools, it thickens greatly. If you have some left, you can refrigerate for up to 3-4 days – when you reheat, add a little water to thin it out.
Looking for more warm drinks this blustery winter?
If you try this recipe and love it, make sure to rate the recipe and tag us on Facebook to let us know how it turned out!
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