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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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 ⅔ 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 ⅓ 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!
Global Food Recipes
with Spices and Herbs
Free E-Book available for a limited time. Grab yours now and get instantly inspired!
You missed out!
📖 Recipe
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 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
- Small Pot
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