Homemade Mexican Champurrado Recipe
The Mexican champurrado is a rich, traditional Mexican hot drink made with corn flour, Mexican chocolate, and often sweetened with unrefined cane sugar. This warm, thick beverage is a beloved comfort food in Mexican cuisine, often enjoyed during cold mornings, festive gatherings, or special holidays like Día de los Muertos (Day of the Dead) and Las Posadas leading up to Christmas.
What sets champurrado apart from regular hot chocolate is its unique corn base, which gives it a velvety, hearty texture. The addition of cinnamon and vanilla enhances its warm and aromatic flavor profile, making every sip indulgent and satisfying.
Champurrado is a beverage every Mexican swears by and would love for most family gathering and something perfect for winter. In this article, I would be guiding you with very simple steps needed to make the best champurrado so that you too can enjoy this Meixn awesomeness.
Homemade Mexican Champurrado Recipe
Equipment
- medium saucepan
- Whisk Or molinillo, which is a traditional Mexican wooden whisk
- Measuring cups and spoons
Ingredients
- 4 cups whole milk
- 2 cups water
- 1 tablet Mexican chocolate like Abuelita or Ibarra, chopped
- 1/2 cup masa harina corn flour
- 1/4 cup piloncillo Mexican unrefined cane sugar or dark brown sugar
- 1 cinnamon stick
- 1 tsp vanilla extract
- 1 pinch of salt
Instructions
Heat Liquid Base:
- In a medium saucepan, combine the milk, water, and cinnamon stick. Heat over medium heat until the mixture is warm but not boiling.
Add Sweetener and Chocolate:
- Stir in the piloncillo (or brown sugar) and chopped Mexican chocolate. Continue stirring until both are completely dissolved.
Prepare Masa Mixture:
- In a small bowl, dissolve the masa harina in 1 cup of warm water, whisking to remove lumps.
Thicken the Champurrado:
- Gradually pour the masa mixture into the saucepan, stirring constantly to avoid clumps.
Cook and Flavor:
- Bring the mixture to a gentle simmer, stirring frequently to prevent sticking. Cook for about 10-15 minutes until the champurrado thickens to your desired consistency.
Add Vanilla and Salt:
- Stir in the vanilla extract and a pinch of salt. Remove the cinnamon stick before serving.
Serve Hot:
- Ladle the champurrado into mugs and serve warm. Enjoy as a comforting drink on its own or paired with pan dulce (Mexican sweet bread).
Notes
Some Tips For A Better Enjoyable Champurrado
- Adjust the sweetness to your taste by adding more piloncillo or sugar.
- For a richer texture, use evaporated milk in place of regular milk.
- If the champurrado becomes too thick, thin it with a little warm water or milk.
