Champurrado (also known as Mexican Hot Chocolate) is a Mexican drink that transforms a simple cup of chocolate into a wholesome experience worthy of our attention.
This drink is made with a blend of masa harina and Mexican chocolate, creating a thick, velvety fusion that puts every other hot chocolate under the bus. The real kick here is the masa harina, which is a type of cornflour made from corn kernels soaked in slaked lime. It adds a unique depth and richness like nothing I’ve ever tasted.
However, the most intriguing feature which I like about this champurrado is its ability to perfectly balance rich chocolate with a smooth, slightly grainy texture.
Moreover, the cinnamon and piloncillo contribute to its texture and creaminess. For me, it’s not just a drink; it’s a warm hug in a cup. It is one of the best hot chocolate recipes that I’ve tried. The combination of spices and precise preparation makes it a brilliant choice for anyone tired of mundane beverages.
Equipments Required
- Medium-Sized Saucepan: I use a medium-sized saucepan because this is the place where all the magic happens.
- Whisk: You will also need a whisk to mix everything smoothly.
- Wooden Spoon: I recommend you to use a wooden spoon to stir everything well.
- Fine Mesh Strainer: I keep this handy to remove any bits of masa harina that might not blend perfectly.
- Measuring Cups And Spoons: You will need these to measure the ingredients in the right amount.
Champurrado Ingredients And Substitutions
Note: The ingredients mentioned below will help you make 2 servings.
- 2 Cups Water, Divided
- 1 Cinnamon Stick: Whenever I run out of cinnamon sticks, the direct substitute that I use is one teaspoon of ground cinnamon for 1 stick. However, if this is also unavailable, I go for ground allspice or nutmeg.
- 4 Oz Piloncillo, About One Piece Of Piloncillo: If you don’t have piloncillo in your kitchen, I suggest you use dark brown sugar and molasses.
- 4 Cups Whole Milk Or Non-Dairy Milk: You can also use soy, oat, coconut, or cashew milk. They all work fine.
- 2 Tablets Mexican Chocolate About 4.5 Oz: Sometimes, I don’t have Mexican chocolate available, so I mix 4 ounces of dark bitter chocolate with ¼ cups ground almond, ¼ cups sugar, and 2 teaspoons ground cinnamon. This perfectly mimics Mexican chocolate. Moreover, you can also use cocoa powder or semi-sweet chocolate if these are unavailable.
- ½ Cup Masa Harina (Corn Flour): This is the star ingredient here, but if you don’t have masa harina, then you can use regular corn flour as well.
- 1 Teaspoon Vanilla Extract, Optional: I seldom use vanilla powder or even vanilla-flavored plant-based milk when I run out of vanilla extract.
- Pinch Of Salt. Optional: If regular salt is unavailable, I use other salt like kosher or sea salt. I also sometimes use cumin, cayenne pepper, oregano, or lemon when either of them is unavailable.
Preparation And Cooking Time
| Preparation time | Cooking time | Total time |
|---|---|---|
| 5 Minutes | 20 Minutes | 25 Minutes |
How To Make This Champurrado At Home
Step 1
Heat water in a medium-sized saucepan. Add piloncillo and cinnamon sticks and stir until dissolved.
Step 2
Now, add whole milk and heat until the milk starts to steam.
Step 3
Then add Mexican chocolate. Stir well to ensure that the chocolate dissolves and does not stick to the bottom of the pan.
Step 4
Add vanilla extract and salt according to your taste.
Step 5
Finally, add ½ cups of masa harina mixed with water to the mixture. Simmer it for at least 15-20 minutes until the mixture thickens.
Step 6
Your creamy, smooth champurrado is ready.
Expert Tips That I Recommend
- Before adding masa harina to the mixture, I toast it in the pan. This brings out a nutty flavor, which makes my drink more delectable.
- Once, I experimented with my champurrado by adding a strip of orange. It provided a zesty note to my drink, cutting through its richness. You can also add lemon peel if available.
- I’m a caffeine lover, so I prefer adding a small amount of brewed coffee or espresso to enhance the chocolate flavor.
- I always use fresh cinnamon sticks and high-quality chocolate for the best flavor.
FAQs About Champurrado
Nutritional Information Per Serving
Although champurrado is a comforting treat, it is not healthy as it has high sugar and calories from piloncillo and chocolates respectively. Therefore, I recommend enjoying this chocolatey heaven occasionally.
| Calories | 814 kcal |
| Carbohydrates | 92 g |
| Proteins | 37 g |
| Fat | 33 g |
| Saturated fat | 18 g |
| Polyunsaturated fat | 2 g |
| Monounsaturated fat | 7 g |
| Cholesterol | 117 mg |
| Sodium | 379 mg |
| Potassium | 1635 mg |
| Fibre | 6 g |
| Sugar | 48 g |
| Vitamin A | 1713 IU |
| Vitamin C | 0.1 mg |
| Calcium | 1380 mg |
| Iron | 5 mg |
This champurrado is perfectly suitable for people on a gluten free diet because all the ingredients mentioned are gluten free.
Recipe Variations For Different Diets
- Keto-Friendly: To make a keto-friendly champurrado, I start by using unsweetened almond milk instead of regular milk to maintain the low carb content. Then, instead of masa harina, I use a blend of coconut flour and a small amount of xanthan gum to thicken the drink. For sweetness, I substitute piloncillo with a keto-friendly sweetener like stevia or erythritol. I also use sugar-free dark chocolate or cocoa powder instead of Mexican chocolate.
- Dairy-Free: To make this champurrado dairy-free, I use almond milk or soy milk in place of regular milk. I also use dairy-free chocolate or cocoa powder to get the rich chocolate flavour.
- Vegan: To serve this champurrado to my vegan friends, I used almond milk instead of whole milk. I also used dairy-free chocolate in place of Mexican chocolate. Hence, my vegan champurrado was ready, and my friends liked that.
- Paleo: I simply substitute piloncillo with raw honey or maple syrup, adjusting the amount to taste, since these are natural sweeteners allowed on a paleo diet. I also use coconut milk and paleo-approved dark chocolate, like Lily’s Sweets Dark Chocolate, which is made with minimal sugar. Moreover, I substitute masa harina with almond or tapioca flour for thickening.
- Low Sugar: To make this champurrado low in sugar, I use a low-calorie sweetener like stevia or erythritol instead of piloncillo. Additionally, I use low-sugar chocolate from Lily’s Sweets. If you can’t find this brand, you can use unsweetened cocoa powder.
Storing This Recipe
- Refrigerator: When I wish to refrigerate my champurrado, I first let it cool to room temperature. Then, I transfer the cooled champurrado into an airtight container or well-sealed pitcher. This way, it stays in the refrigerator for up to 4-5 days.
- Freezer: Whenever I wish to store my champurrado for a longer period, I pour my drink into freezer-safe containers, leaving some space at the top for expansion. It can be frozen for up to 3 months.
What To Serve With Champurrado
While enjoying champurrado, I like to pair it with sweet and savoury dishes to create a balanced meal. My go-to options are Churros or a slice of warm Spiced Cake. Both these food items complement the rich chocolaty flavor of the drink.
I also like to enjoy this drink alongside Cheese Quesadillas or Veg Sandwich, Grilled Chicken or a Breakfast Burrito.
Printable Version
Champurrado (Mexican Hot Chocolate) Recipe
Ingredients
- 2 Cups Water Divided
- 1 Cinnamon Stick
- 4 Oz Piloncillo About One Piece Of Piloncillo
- 4 Cups Whole Milk Or Non-Dairy Milk
- 2 Tablets Mexican Chocolate About 4.5 Oz
- ½ Cup Masa Harina Corn Flour
- 1 Teaspoon Vanilla Extract Optional
- Pinch Of Salt. Optional
Equipment
- Medium-Sized Saucepan
- Whisk
- Wooden Spoon
- Fine-mesh strainer
- Measuring Cups And Spoons
Instructions
- Heat water in a medium-sized saucepan. Add piloncillo and cinnamon sticks and stir until dissolved.
- Now, add whole milk and heat until the milk starts to steam.
- Then add Mexican chocolate. Stir well to ensure that the chocolate dissolves and does not stick to the bottom of the pan.
- Then add vanilla extract and salt according to your taste.
- Finally, add ½ cups of masa harina mixed with water to the mixture. Simmer it for at least 15-20 minutes until the mixture thickens.
- Your creamy, smooth champurrado is ready.
Notes
- Before adding masa harina to the mixture, I toast it in the pan. This brings out a nutty flavor, which makes my drink more delectable.
- Once, I experimented with my champurrado by adding a strip of orange. It provided a zesty note to my drink, cutting through its richness. You can also add lemon peel if available.
- I’m a caffeine lover, so I prefer adding a small amount of brewed coffee or espresso to enhance the chocolate flavor.
- I always use fresh cinnamon sticks and high-quality chocolate for the best flavor.
Nutrition
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Conclusion
This hot and chocolaty delight is served as a popular drink during the Christmas season. You can have it with for breakfast, tea time, or to wrap up a hectic day. It is super simple to make. Thus, it can be enjoyed anytime.
Moreover, with easy variations, you can make it suitable for any dietary preferences. So, what are you waiting for? Just give this Mexican drink a go and let its creaminess fill your regular meals with more sweetness.
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