Served warm and thick, Champurrado is delicious when made in the traditional Mexican style. You can buy this as a hot chocolate mix, but making it with the special chocolate tablet and masa harina is way better. Non-alcoholic, champurrado is popular during Christmas in Mexico. See below for tips on buying the ingredients.
Champurrado
- Prep Time: 1 Hr
- Cook Time: 15 Min
- Total Time: 1 Hr 15 Min
- Yield: 12 1x
- Category: Drink
- Cuisine: Mexican
Ingredients
- 1/4 cup masa harina
- 3 cups water
- 2 cinnamon sticks
- 3 ounces of piloncillo or 1/2 cup brown sugar
- 2 cups milk
- 1 star anise
- 1/2 disk Mexican chocolate
Instructions
- In a large saucepan, add the cinnamon sticks and star anise to boiling water. Turn off the heat and let steep for an hour.
- Remove the cinnamon sticks and star anise.
- Over low heat, whisk in the masa harina. Stirring constantly, add the milk, chopped Mexican chocolate and chopped piloncillo.
- Turn the heat up to medium and simmer uncovered for ten minutes allowing the chocolate and sugar to completely melt. The mixture will thicken the longer it cooks.
- Makes 6 cups full.
Notes
I’ll be honest here. I have always just chopped up the entire disk and added it! Piloncillo is widely available around Texas and elsewhere in not only Mexican grocery stores, but also H-E-B, Kroger and Fiesta. Don’t give up! If you cannot find a piloncillo, dark brown sugar is acceptable substitute.
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