How long does it take to make Mexican Champurrado – A Festive Hot Chocolate with Masa Recipe?

This recipe takes PT25M in total, including PT5M of prep time.

How many calories are in Mexican Champurrado – A Festive Hot Chocolate with Masa Recipe?

Mexican Champurrado – A Festive Hot Chocolate with Masa Recipe contains approximately 220 kcal per serving.

What are the main ingredients in Mexican Champurrado – A Festive Hot Chocolate with Masa Recipe?

The key ingredients are: 4 cups milk (or a dairy-free alternative), 1/2 cup masa harina (corn flour), 3 tbsp cocoa powder, 1/4 cup piloncillo or brown sugar, 1 cinnamon stick.

Mexican Champurrado – A Festive Hot Chocolate with Masa Recipe

Name: Mexican Champurrado – A Festive Hot Chocolate with Masa Recipe
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4
Ingredients: 4 cups milk (or a dairy-free alternative); 1/2 cup masa harina (corn flour); 3 tbsp cocoa powder; 1/4 cup piloncillo or brown sugar; 1 cinnamon stick

The Story Behind Champurrado

Mexican Champurrado is hot chocolate with a history that predates the concept of hot chocolate as we know it. The Aztecs consumed a form of cacao beverage for thousands of years — but it was cold, bitter, and ceremonial. When the Spanish arrived and began adding sugar and warming the drink, it evolved into something new. Champurrado — a thick, masa-thickened chocolate atole — emerged as a distinctly Mexican creation that combined the ancient Aztec tradition of corn-based atole with the colonial love of chocolate. By the colonial era, champurrado was already being sold at marketplaces, drunk at breakfast, and consumed during holidays. Today it's inseparable from the Christmas season in Mexico, traditionally paired with tamales on Christmas morning. Rich, spiced, and soul-warming, champurrado is a drink that carries centuries of Mexican culture in every cup.

Time and Servings:

Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 4 servings

Nutrition (per serving):

Calories: 220 kcal
Protein: 4g
Fat: 8g
Carbohydrates: 32g

Ingredients:

4 cups milk (or a dairy-free alternative)
1/2 cup masa harina (corn flour)
3 tbsp cocoa powder
1/4 cup piloncillo or brown sugar
1 cinnamon stick

Instructions:

Prepare the Base:

Combine Dry Ingredients:
- In a medium-sized pot, whisk together 1/2 cup masa harina and 3 tbsp cocoa powder to ensure there are no lumps.
Add Milk:
- Gradually pour in 4 cups of milk, whisking constantly to dissolve the masa harina and cocoa powder completely.

Cook the Champurrado:

Simmer with Spices:
- Add the cinnamon stick and 1/4 cup piloncillo (or brown sugar) to the pot.
- Heat the mixture over medium heat, stirring frequently to prevent the masa harina from settling at the bottom.
Thicken the Drink:
- Simmer for 20 minutes, allowing the mixture to thicken to your desired consistency. Stir often to ensure a smooth texture and prevent burning.

Serve:

Finish and Serve:
- Remove the cinnamon stick before serving.
- Pour the Champurrado into mugs and serve warm.

Tips for Success:

For a creamier texture, substitute half of the milk with evaporated milk.
Adjust the sweetness by adding more or less piloncillo or sugar to taste.
To enhance the flavor, add a pinch of chili powder or a splash of vanilla extract.