epicurious
Black Sesame Champurrado
A velvety, nutty take on the classic Mexican hot drink. Learn how to make this drink with red masa harina, black sesame, and chocolate.
👥 4 Servings⏱️ Prep & Cook: 25 min🔥 Cook: 25 min👤 Andrea Aliseda📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●mixing bowl
- ●pot
- ●blender
- ●strainer
📝 Preparation Steps
1
Combine ½ cup (60 g) red masa harina and ½ cup warm water in a small mixing bowl; knead until a smooth, pliable dough forms (it will weigh 150–160 g). Let masa dough rest at least ⏱️ 2 minutes.
2
Meanwhile, add 1 cinnamon stick, 3¼ oz. (90 g) stone-ground chocolate rounds, and 2 cups water to a medium pot over medium heat. Cook, stirring occasionally, until chocolate is fully melted and incorporated into water, about ⏱️ 4 minutes. Stir in ⅓ cup maple syrup, 2 Tbsp. plus 1½ tsp. black sesame butter, and ⅛ tsp. vanilla extract. Cook until sesame butter breaks down and combines with chocolate mixture, about ⏱️ 1 minute. The mixture will look like black speckled liquid chocolate. Remove from heat.
cinnamon stick1. plus 1½ tsp. black sesame butter (such as Eden Foods)2 Tbsp
3
Blend masa dough and 1 cup water in a blender until milky and smooth, about ⏱️ 45 seconds. Pour through a fine-mesh strainer into chocolate mixture, add an additional 1 cup water, and stir to combine.
4
Bring masa and chocolate mixture to a boil over medium heat. Lower heat to medium-low to keep at a simmer and cook, stirring constantly, until mixture is smooth and thick, 7–⏱️ 10 minutes. Serve hot.
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