Champurrado

🧂 Ingredients

• 80 g Masa harina(This is the same corn flour used for tortillas and tamales. Do not substitute with regular cornmeal or corn flour.)
• 100 g Mexican chocolate(Such as Abuelita or Ibarra brands, which are slightly sweetened and spiced. Break into pieces.)
• 100 g Piloncillo(Unrefined whole cane sugar, often sold in cones. If unavailable, substitute with dark brown sugar. Grate or chop finely.)
• 1 L Water(Cold water for dissolving masa, and hot water for the base.)
• 2 Cinnamon stick(Mexican cinnamon (canela) is preferred for its milder, sweeter flavor, but regular cinnamon sticks will work.)
• 250 ml Milk(Whole milk is recommended for richness, but 2% or a non-dairy alternative can be used.)

👨‍🍳 Instructions

1. 1

   Prepare the masa slurry: In a medium bowl, whisk together the masa harina with 1 cup (240ml) of cold water until completely smooth and no lumps remain. Set aside.

   ⏱️ 5 minutes
2. 2

   Infuse the liquid base: In a large saucepan or Dutch oven, combine the remaining 3 cups (720ml) of water, cinnamon sticks, and grated/chopped piloncillo. Bring to a simmer over medium heat, stirring occasionally, until the piloncillo has completely dissolved. This should take about 10 minutes. The liquid will be fragrant and slightly syrupy.

   ⏱️ 10 minutes
3. 3

   Combine and thicken: Remove the cinnamon sticks from the infused liquid. Gradually whisk the masa slurry into the hot liquid in the saucepan. Bring the mixture back to a gentle simmer over medium-low heat, stirring constantly. Add the broken pieces of Mexican chocolate. Continue to stir and cook for about 15-20 minutes, or until the champurrado has thickened to your desired consistency. It should coat the back of a spoon. Be careful not to let it boil vigorously, as this can cause the masa to break down.

   ⏱️ 20 minutes
4. 4

   Finish and serve: Stir in the milk and heat through for another 2-3 minutes, without boiling. Taste and adjust sweetness if needed. Ladle the hot champurrado into mugs. Serve immediately, traditionally alongside tamales.

   ⏱️ 5 minutes

💡 Pro Tips

• ✓For a smoother texture, you can strain the champurrado through a fine-mesh sieve before serving, especially if you used whole cinnamon sticks.
• ✓Adjust the thickness by adding more water or milk for a thinner consistency, or by simmering longer for a thicker one.
• ✓Mexican chocolate provides a unique flavor profile; if using regular unsweetened chocolate, you may need to add a bit more piloncillo or sugar and a pinch of cinnamon.
• ✓Champurrado is best enjoyed fresh, but leftovers can be stored in the refrigerator for up to 2 days. Reheat gently on the stovetop, adding a splash of milk or water if it has thickened too much.

🔄 Variations

• For a richer flavor, use evaporated milk or a blend of milk and cream.
• Add a pinch of ground cinnamon or nutmeg along with the cinnamon stick for extra spice.
• Experiment with different types of chocolate, such as dark chocolate or even a touch of chili chocolate for a subtle kick.

🥗 Nutrition

Per serving