Champurrado is a hot and thick, spiced Mexican chocolate.
I made Mely Martinez’s Champurrado from her new book The Mexican home kitchen.
Ingredients
- 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 too 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.
How to make it?
The process of preparing a hot mexican chocolate is super simple and the result is a thick delicious beverage.
Step 1
Bring 2/3 of the water to boil with the sugar, cinnamon stick, and cloves. The cane sugar should melt in.
Step 2
Stir chocolate in and melt it.
Combine remaining 1/3 water with the cornflour to a lump-free smooth liquid.
Step 3
Stir cornflour blend into chocolate and whisk it in well.
Allow the champurrado to thicken.
Pick out whole spices before serving.
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 absolutely recommend!
You have to get this recipe book if you love Mexican food!
Dear Reader, did you try the Recipe?
Please feel free to share your thoughts and ideas with us in the comment section further below!
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Mexican Champurrado Hot Chocolate Recipe
Ingredients
- 8 cups Water
- ½ cup Brown Sugar *see Notes
- 1 Cinnamon Stick *see Notes
- 2 Cloves (optional)
- 2 tablets dark Chocolate *see Notes
- ¾ cup Cornflour *see Notes
Instructions
- Pour 2/3 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 1/3 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
- Small Pot
Nutrition
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