Champurrado is a hot and thick, spiced Mexican chocolate. I made Mely Martinez's champurrado from her new book, The Mexican home kitchen.
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Ingredient Notes
- Water
- Piloncillo or other cane sugar like jaggery or brown sugar - I used brown sugar because that's what I had.
- Cinnamon Stick
- Cloves
- Masa Harina or cornflour - I used Maizena because that's what I get in stores.
- Chocolate Tablets - I used dark cooking chocolate, Mely recommends using Mexican chocolate tablets.
You have the option to add milk or a vegan milk to make the drink creamy. I added some milk to mine.
Mely also shares in her book the option of adding orange peel. I skipped that, but I bet it tastes great with it included.
Process Overview
The process of preparing a hot Mexican chocolate is super simple, and the result is a thick,, delicious beverage.
Step 1
Bring ⅔ of the water to a boil with the sugar, cinnamon stick, and cloves. The cane sugar should melt in.
Step 2
Stir chocolate in and melt it.
Combine the remaining ⅓ water with the cornstarch to a lump-free, smooth liquid.
Step 3
Stir cornstarch blend into chocolate and whisk it in well. Allow the champurrado to thicken.
Pick out whole spices before serving.
📖 Recipe
Mexican Champurrado Hot Chocolate Recipe
Ingredients
- 8 Cups Water
- ½ Cup Brown Sugar *see Notes
- 1 Cinnamon Stick *see Notes
- 2 Cloves Whole (optional)
- 2 Tablets Dark Cacao Chocolate Unsweetened *see Notes
- ¾ Cup Corn Starch *see Notes
Instructions
- Pour ⅔ of the total water quantity into a pot and heat it up over the stovetop. Keep on a medium-high heat setting.
- Stir in sugar and throw in whole spices. Allow the sugar to melt in completely and leave to infuse for about 10 mins.
- Add the chocolate tablets. Simmer, stir occassionaly so that the chocolate melts in.
- In the meanwhile combine the remaining ⅓ of your water with the cornflour to a smooth consistency. There should be no lumps.
- Stir the cornflour water blend into the dissolved chocolate and whisk it quickly in over a slow heat setting.
- Increase the stove heat to a medium flame and allow your hot chocolate to thicken and heat up. Stir occasionally.
- Pick out your whole spices before you serve it hot in small cups.
Notes
- I didn't have piloncillo or another cane sugar, so I used brown sugar. If you use cane sugar, use about 5 ounces/ 140 grams piloncillo.
- Mely recommends using a Mexican cinnamon stick.
- Mely recommends using Mexican chocolate tablets. I used regular dark cooking chocolate tablets with at least 50% chocolate content.
- I used maizena cornflour but if you can get masa harina, use that instead.
- Optionally you can also add orange skin (untreated without pesticide) to infuse your hot chocolate.
- Mely also mentions in her book that you can switch the water with milk or use half water and half milk.
Equipment
Nutrition
Serving
I enjoyed my cup of champurrado the same way that I like my cafe de olla, with some homemade cookies and biscuits.
Yet, traditionally it is served with churros and tamales.
Mely has a delicious sweet tamales recipe on her food blog, which I strongly recommend!
You have to get this recipe book if you love Mexican food!
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