This champurrado recipe is just the thing you need to get you through the colder months. Champurrado is a hot Mexican beverage made from chocolate and instant corn masa flour.
I’ve been drinking a lot of champurrado lately, now that it has cooled down a lot.
It’s one of my favorite things to drink either in the morning or at night with dinner.
If you’ve had atoles then you’re going to love this champurrado recipe.
What is the Difference Between Atole and Champurrado?
Atole and champurrado are both hot beverages with a thick consistency.
They are both made with instant corn masa flour and can be flavored with pretty much anything.
Once chocolate is added however it’s called champurrado.
If you’ve never had atole before now is the perfect time to try one.
Atole de fresa is a good one if you love strawberry.
I remember when I first tried champurrado. It was years ago in the parking lot of a laundromat.
As I was getting ready to go in a lady came up to me and asked if I would like to buy some tamales and champurrado.
She only charged a few dollars so I figured why not.
Although I was a little hesitant because she was selling these foods out of the back of her vehicle.
I tried it anyways and I loved it! It’s very similar to hot chocolate but more filling and with a Mexican twist.
Champurrado has a thick consistency which is perfect because it will warm you right up when it’s cold out.
The intant corn masa flour is what thickens the champurrado.
I use the brand Maseca. You should be able to find it at your local grocery.
You’ll also need water, milk, brown sugar, a cinnamon stick, Mexican chocolate and Mexican vanilla.
Some recipes call for piloncillo but I know not everyone can easily find it in their local grocery stores so I used brown sugar in this recipe which works just as well.
How to Make Champurrado
Add the instant corn masa flour to a pot and slowly stir in the water until it is smooth and there are no lumps.
I find that it is really important to mix the masa harina with cold water.
If you pour hot water in it, lumps of masa will form and that’s not what you want.
Turn the heat to medium high and add the milk. Stir.
Now add the cinnamon, sugar and chocolate to the pot and stir until the chocolate has dissolved.
Reduce heat to low and simmer for about 10 minutes, stirring often.
Then add in the vanilla and stir. Now it’s ready to be served. But be careful it will be hot!
The Best Champurrado Recipe
This champurrado recipe is perfect for breakfast because it really fills you up and warms you up before starting your day.
It’s also yummy during any other time of the day. It’s especially delicious with some bunuelos!
Make sure to also try my atole de vainilla.
Let me know if you liked the champurrado in the comments below.
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- 2 cups water
- 2 cups milk
- 1/2 cup Maseca for tortillas
- 1 cinnamon stick
- 1/3 cup brown sugar
- 1 abuelita chocolate disk
- 1 tbsp mexican vanilla
Add the maseca to a pot and slowly stir in the water until there are no lumps.
Turn heat to medium high and stir in the milk.
Add the cinnamon, sugar and chocolate to the pot and stir until chocolate is dissolved.
Reduce heat to low and simmer for 5 minutes. stirring often.
Add the vanilla and stir. Remove from heat.