Champurrado (Mexican Hot Chocolate)
Champurrado is a warm, thick, and comforting drink during the fall and winter seasons. It's made with Mexican chocolate, milk, cinnamon, sugar, and corn flour!
Ingredients
- 2 cups water divided
- 1 cinnamon stick
- 4 oz piloncillo about 1 piece of piloncillo
- 4 cups whole milk or non-dairy milk
- 2 tablets Mexican chocolate about 4.5 oz
- 1/2 cup masa harina (corn flour)
- 1 tsp vanilla extract optional
- pinch of salt optional
Instructions
- Optional: toast the masa harina in a skillet until it slightly turns to a light beige color and is fragrant.
- Blend with 1 cup of water until smooth. Set aside.
- In a large pot, heat 1 cup of water then add the cinnamon stick and piloncillo until dissolved.
- Add milk, then add the Mexican chocolate once it starts to steam. Take out the cinnamon stick but do not throw it away if you want more cinnamon flavor. (add it back later if you want, but I do not like a strong cinnamon flavor). Stir frequently to make sure the chocolate dissolves and doesn’t get stuck to the bottom.
- Once the chocolate is fully dissolved, add the masa harina mixture and continue to simmer on low for 15-20 minutes, mixing occasionally. You can add the cinnamon stick back in at this point.
- Once the champurrado has thickened, add some vanilla extract (optional) and a pinch of salt (also optional) and mix with an immersion blender for better texture. It works like a molinillo to make it nice and frothy. Serve hot and enjoy!
