Indulge in the rich and comforting flavors of Champurrado, a traditional Mexican hot chocolate drink that will transport your taste buds to a world of pure bliss. This velvety beverage is made with a harmonious blend of chocolate, masa harina (corn dough), warm spices, and sweetened with piloncillo (unrefined cane sugar). Served hot and thickened to perfection, Champurrado is the epitome of coziness and a beloved treat during cold winter days or any time you crave a decadent chocolate experience. Get ready to savor every sip of this soul-warming delight!
Difficulty: Easy
Prep Time: 10 minutes
Cooking Time: 20 minutes
Serving: 4
Yield: 4 cups of Champurrado
Calories: Approximately 250 calories per serving
Ingredients:
- 4 cups (946ml) water
- 2 cups (473ml) milk
- 1/2 cup (50g) masa harina (corn dough)
- 1 tablet (about 3 ounces or 85g) Mexican chocolate, such as Abuelita or Ibarra
- 1 cinnamon stick
- 1/4 cup (50g) piloncillo or brown sugar
- 1/2 teaspoon (2.5ml) vanilla extract
- Pinch of salt
Equipment:
- Saucepan
- Whisk
- Wooden spoon
- Strainer (optional)
- Mugs or cups for serving
Step-by-Step Guide:
Step 1:
In a saucepan, combine water and milk. Heat over medium heat until it reaches a gentle simmer.
Step 2:
In a small bowl, whisk together the masa harina with a little water to create a smooth paste. Gradually add the masa harina mixture to the simmering water and milk, whisking constantly to avoid any lumps.
Step 3:
Add the Mexican chocolate and cinnamon stick to the saucepan. Continue to simmer, stirring frequently, until the chocolate is completely melted and the mixture has thickened slightly.
Step 4:
If using piloncillo, grate it using a cheese grater to make it easier to dissolve. Add the grated piloncillo (or brown sugar) to the saucepan and stir until it is fully dissolved. Continue simmering for an additional 5 minutes to allow the flavors to meld together.
Step 5:
Remove the cinnamon stick from the saucepan and stir in the vanilla extract and a pinch of salt. If desired, strain the Champurrado to remove any remaining lumps or cinnamon bark. Pour the Champurrado into mugs or cups and serve hot.
Tips and Tricks:
- For a more intense chocolate flavor, you can add an extra tablet of Mexican chocolate.
- If you can’t find Mexican chocolate, you can substitute it with semisweet chocolate and add a dash of ground cinnamon to the recipe.
- To make the Champurrado even thicker, you can increase the amount of masa harina. Start with an additional tablespoon and adjust to your desired consistency.
- If you don’t have a traditional Mexican chocolate whisk called a molinillo, you can use a regular whisk or a wooden spoon. The molinillo is used to create a frothy texture and enhance the flavor, but it’s not essential.
- Serve Champurrado with a sprinkle of ground cinnamon on top or a dollop of whipped cream for an extra touch of indulgence.
Nutritional Information:
Calories: Approximately 250 calories per serving
Fat: 10g
Carbohydrates: 35g
Protein: 7g
Fiber: 1g
Final Thoughts:
Champurrado is not just a drink; it’s a hug in a cup, a delightful escape into the world of Mexican flavors. With its velvety texture and rich chocolatey taste, this warm beverage is perfect for cozy nights by the fire or as an indulgent treat to share with loved ones. Embrace the comfort and joy that Champurrado brings and let it transport you to a place of pure bliss with every sip.
FAQ:
Q1: Can I use instant masa harina instead of regular masa harina?
A1: It’s best to use regular masa harina for Champurrado, as it provides the authentic flavor and texture. Instant masa harina may not thicken the drink as effectively.
Q2: Can I use a different type of sweetener instead of piloncillo or brown sugar?
A2: While piloncillo or brown sugar are traditional choices, you can experiment with other sweeteners like honey or maple syrup. Adjust the amount to your desired sweetness.
Q3: Can I make Champurrado ahead of time and reheat it later?
A3: Yes, you can make Champurrado ahead of time and reheat it when ready to serve. Just be sure to store it in an airtight container in the refrigerator. When reheating, gently warm it on the stovetop, stirring occasionally to prevent scorching.
Q4: Can I make Champurrado without milk for a dairy-free version?
A4: Yes, you can substitute the milk with a non-dairy alternative like almond milk, coconut milk, or oat milk. Keep in mind that the flavor and texture may vary slightly.
Q5: Can I add other spices to the Champurrado?
A5: Absolutely! Feel free to experiment with additional spices like nutmeg, cloves, or a pinch of cayenne pepper for a hint of heat. Adjust the amounts according to your taste preferences.
Q6: Is Champurrado served hot or cold?
A6: Champurrado is traditionally served hot for a comforting and warming experience. However, if you prefer a chilled version, you can refrigerate it and serve it cold, although the texture will be thicker when cold.
Q7: Can I freeze leftover Champurrado?
A7: It is not recommended to freeze Champurrado, as the texture may change when thawed and reheated. It’s best enjoyed fresh or stored in the refrigerator for a day or two.
Q8: Can I add whipped cream or marshmallows to my Champurrado?
A8: Absolutely! Whipped cream and marshmallows are popular toppings for Champurrado, adding a creamy and indulgent touch. Feel free to garnish your cup of Champurrado with any desired toppings to enhance the experience.
