Champurrado
Champurrado
VegMexico

Champurrado

Thick chocolate atole made with masa, cinnamon and piloncillo. Hot chocolate's heartier cousin.

20 minTime
6 gProtein each
mildSpice
Chocolate and corn1 chapter · 1 min read

Make it your way

Grandma's wayMasa, chocolate, piloncillo, cinnamon and milk.
The original
244kcalsame
6 gproteinsame
2 gfibresame
20minutessame

Champurrado.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Masa harina⅓ cup
Water300 ml
Milk500 ml
Dark chocolate (bittersweet chocolate)60 g Mexican or dark chocolate
Brown sugar4 tbsp, or piloncillo
Cinnamon1 stick

Method

4 steps
  1. 1Whisk the masa harina into the water until smooth.
  2. 2Heat the milk with the cinnamon and sugar until steaming.
  3. 3Whisk in the masa mixture and chocolate and simmer, whisking, for 8 minutes.
  4. 4Remove the cinnamon and froth with a whisk or molinillo.
Serve it like this

Serve steaming in clay mugs, frothed, with tamales or pan dulce alongside.

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Make it a meal

What goes with Champurrado: a bread or rice, a side, something to drink and something sweet.

Bread or rice Conchas210 min
With a main Tamales de rajas con queso120 min
A little snack Tacos dorados de papa40 min
A little snack Elote25 min
A little snack Panuchos60 min
Something sweet Churros con chocolate40 min
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