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Mexican Champurrado Hot Chocolate Recipe
A spiced thick Mexican hot cocoa to enoy during those cold winter days.
Prep Time
5
minutes
mins
Cook Time
30
minutes
mins
Total Time
35
minutes
mins
Course:
Drinks
Cuisine:
Mexican
Servings:
8
servings
Calories:
100
kcal
Author:
Helene Dsouza
Equipment
Sauce Pan
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
US
-
Metric
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
Recipe adapted from The Mexican Home Kitchen by Mely Martinez.
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.
Nutrition
Calories:
100
kcal
|
Carbohydrates:
25
g
|
Protein:
1
g
|
Fat:
1
g
|
Saturated Fat:
1
g
|
Sodium:
17
mg
|
Potassium:
18
mg
|
Fiber:
1
g
|
Sugar:
13
g
|
Calcium:
23
mg
|
Iron:
1
mg