Traditional Mexican Champurrado (Print version)
A rich Mexican chocolate atole thickened with masa harina, sweetened with piloncillo, and simmered until creamy.
# Ingredients:
For the champurrado
01 -
4 cups (960 ml) whole milk
02 -
1 1/2 cups (360 ml) warm water
03 -
1/2 cup (55 g) masa harina
04 -
6 oz (170 g) Mexican chocolate tablets, chopped
05 -
3 oz (85 g) piloncillo, chopped, or 1/4 cup packed dark brown sugar
06 -
1 cinnamon stick
07 -
1 teaspoon vanilla extract
08 -
1/8 teaspoon fine salt
09 -
Ground cinnamon, for serving (optional)
# Instructions:
01 -
Combine the milk, chopped Mexican chocolate, piloncillo, and cinnamon stick in a heavy saucepan. Warm over medium-low heat, whisking often, until the chocolate and piloncillo dissolve, about 8-10 minutes.
02 -
Whisk the warm water and masa harina in a medium bowl until completely smooth with no dry pockets.
03 -
Remove the cinnamon stick from the pot. Slowly pour in the masa slurry while whisking constantly so it blends into the chocolate base without lumps.
04 -
Bring to a gentle simmer, then reduce the heat to low. Cook for 15-20 minutes, whisking often and scraping the bottom, until the champurrado coats the back of a spoon.
05 -
Whisk in the vanilla and salt. Blend briefly with an immersion blender for a smoother texture if desired. Serve hot with a light dusting of ground cinnamon.
# Good to know:
01 -
Champurrado thickens as it cools, so loosen leftovers with warm milk or water.
02 -
For a lighter version, replace 1 cup of the milk with water.
03 -
Mexican chocolate tablets are already sweetened, so taste before adding extra sugar.