epicurious5.0
Classic Champurrado
Champurrado is an atole defined by chocolate; the classic Mexican hot drink is pure winter comfort. If you love hot cocoa, you'll adore this rich drink.
👥 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 (50 g) white masa harina and ½ cup warm water in a small mixing bowl; knead until no longer sticky and a smooth ball forms, about ⏱️ 1 minute. If dough is too sticky, sprinkle with more masa harina little by little until smooth; if too dry, add more water little by little. You should have about 150 g of masa dough when complete. Let masa dough rest at least ⏱️ 2 minutes.
2
Meanwhile, add 1 cinnamon stick, 3½ oz. (100 g) piloncillo or ½ cup plus 1 Tbsp. dark brown sugar, 3¼ oz. (90 g) stone-ground chocolate rounds, ⅛ tsp. vanilla extract, and 2 cups water to a medium pot. Bring to a simmer over medium heat and cook, stirring occasionally, until sugar and chocolate have fully dissolved, about ⏱️ 5 minutes; remove from heat.
cinnamon stick1
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-high heat. Reduce heat to medium and continue to cook, stirring constantly and lowering heat if needed so it doesn’t burn, until mixture goes from milky brown to darker brown and becomes creamy and thicker than hot chocolate, 7–⏱️ 10 minutes. Serve hot.
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback
0 ReviewsLoading reviews...