How to Make Champurrado (Mexican Hot Chocolate)

Champurrado is the name for the Mexican version of hot chocolate, not to be confused with what some call Mexican hot chocolate.
Real champurrado is not spicy but sweet, it is also thicker than normal hot chocolate due to the use of masa.
This drink is traditionally served with breakfast and especially holidays like Christmas morning accompanied with tamales, Dia De Los Muertos, but it can be enjoyed for any celebration, or even on a cold day.
Children love this as do adults. You can add whipped cream, mini marshmallows, ground cinnamon, or chocolate shavings to top it off.

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• 1/2 Cup Masa Harina (Flour)
• 2 Discs Mexican Chocolate (like Ibarra brand, or Nestles Abuelita)
• 3 cups Water
• 2 cups Milk
• 1 Canela (Mexican Cinnamon Stick)
• 1 Vanilla bean (Cut lengthwise)
• 1/4 cup Chopped Piloncillo (Mexican Sugar Cones)
• Cooking Pot
• Bowl
• A Molinillo (or Whisk)

1. Buy your ingredients if you do not already have them. Items like Masa Harina (the type of flour used to make tamales), Canela (Mexican Cinnamon Stick),Piloncillo (Mexican Sugar Cones), and Mexican Chocolate discs like Ibarras and Nestles Abuelita can all be found at Hispanic grocery store or in chain grocery store in the Hispanic food isle. For the most authentic recipe try to find these items, if however you can't then you can substitute them as follows in the tips area below.

2. In a bowl mix the masa harina and 2 cups of water. Add a little at a time to prevent lumps. Make sure it is mixed thoroughly and there are no lumps.

3. Pour milk, remaining cup of water, Canela (Mexican cinnamon stick),Piloncillo (Mexican sugar cones),and Vanilla Bean seeds into a cooking pot, and bring to a boil. Make sure not to burn the milk.

4. Once it has reached a boil add masa mixture and stir constantly until it returns to a boil, them reduce the heat and let simmer for about 10 minutes while stirring often to thicken.

5. Chop or break up the disks of chocolate.

6. Add the chopped pieces of chocolate, and stir until they dissolve.

7. Continue to cook over low heat for 5 minutes while stirring often until a froth appears on the top.

8. Remove the cinnamon stick and pour some into each cup.

9. Top with whipped cream, mini marshmallows, cinnamon, chocolate, etc.

10. Serve with tamales or sweet breads like Pan Dulce, Conchas, Doughnuts, even cookies.

Tips & Warnings

• Substitutes:
• 2 teaspoons Vanilla Extract for 1 Vanilla Bean
• 1/3 Teaspoon Ground Cinnamon for 1 Canela (Mexican Cinnamon Stick)
• 1/4 cup Dark Brown Sugar for 1/4 cup chopped Piloncillo (Mexican Sugar Cones)
• To reheat it is best to do so on the stove top because it requires stirring.
• Remember to stir often to prevent burning the Champurrado.

[sherbert]

on 3/31/2009 WOW! Champurrado sounds DELISH! 5*

[bar10dr98]

on 2/28/2009 This sounds fantastic, very detailed steps makes this sound easy to do. Thanks!

[sunshine11219]

on 2/27/2009 yummy