Homemade Mexican Champurrado Recipe
The easiest champurrado recipe ever that'll have your own version of this awesomeness ready in a matter of minutes.
Equipment
- Whisk Or molinillo, which is a traditional Mexican wooden whisk
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.
Nutrition
Calories: 220kcal
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