A simple recipe for a delicious, creamy, chocolatey Mexican beverage called champurrado, which is created with milk, dark chocolate, brown sugar, cinnamon, and masa harina.
In Mexico, people love to drink champurrado, especially around the holidays. With the addition of maize flour, it resembles hot chocolate. At first, the thought of having corn in a drink could seem odd. But, to create a thickening mixture, Mix the flour with hot water. Add cinnamon, milk, and melted chocolate after that. It will all combine together to create an incredibly rich and creamy drink recipe.
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You probably won’t want to add traditional hot chocolate toppings like marshmallows or whipped cream because this recipe is already very rich. On the other hand, you might jazz up the recipe by adding an additional dash of cinnamon or a cinnamon stick to the mug.
How to Make Champurrado
- Masa harina mixture: Place a medium saucepan over medium heat after adding the masa harina and water. Masa harina should be thoroughly dissolved into the water by whisking. Whisk continuously until smooth.
- Add chocolate: Fill the pot with milk; place over medium heat and bring to a gentle boil. The milk will curdle if you allow it to boil, so proceed with caution. Incorporate the pieces of dark chocolate, kosher salt, and crushed cinnamon. After turning off the heat, thoroughly whisk in the chocolate until it melts. Stir the drink mixture until it becomes smooth.
- Provide: While the champurrado is still hot, pour the beverage into hot chocolate glasses and enjoy.
- Alkalized corn kernels are used to make masa harina maize, a form of corn flour. Its nutty taste is ideal for this beverage. The maize flour will mix in nicely and serve as a thickening agent for the drink recipe when you combine it with the water.
- Milk: To get the ideal creamy texture, use one cup of milk. Although skim milk won’t have the same smooth smoothness as full milk, you might use it to lighten the beverage.
- Chocolate: To flavor the chocolate drink, use actual pieces of dark chocolate. Since dark chocolate might taste too sweet ordinarily, it is a suitable option for this drink because it is somewhat more bitter.
- Brown sugar: The brown sugar gives the beverage a delightful caramelized taste while also sweetening it.
- Ground cinnamon should be added to the mixture of sweet chocolate. The taste of the spice dominates the other components, giving the beverage a more complex flavor.
Can you make Champurrado ahead of time?
Even while the champurrado reheats perfectly, it’s not really the kind of beverage you want to make ahead of time. The combination is best consumed hot and fresh as it thickens as it cools.
- Vegan Champurrado: You may maintain a vegan diet and yet enjoy this traditional beverage. You must first replace the whole milk with a dairy-free substitute. Soy milk, almond milk, oat milk, and coconut milk are all excellent choices. Additionally, you will need to substitute vegan chocolate chips for the dark chocolate chunks. You may make a vegan hot chocolate drink by following the original recipe directions but substituting these ingredients.
- Milk Chocolate: Traditionally, a rich, dark chocolate taste is used in this dish. But, you may replace the dark chocolate pieces with milk chocolate if you’d like have a sweeter chocolate flavor. Alternatively, use half milk chocolate and half dark chocolate to achieve a balanced taste.
- Chocolate Orange Champurrado: You may add orange for a more nuanced flavor. The taste of cinnamon and chocolate are perfectly complemented by the sweet citrus flavor. Add ¼ to ½ cup freshly squeezed orange juice to the Mexican chocolate mixture. To complete the cocktail, you may add orange peel zest.
- Spiked Champurrado: You may pour a little rum on top of this delicious beverage before serving if you want to give it a more alcoholic edge.
Slow Cooker Champurrado
This dish may be made in a slow cooker and warmed in the crockpot for many hours. If you want to produce enough Mexican chocolate for a party, this is an excellent alternative. To make the drink in the crockpot, double or change the ingredients according on how many people you’re feeding. See the instructions below.
- To begin, place the masa harina and water in a saucepan over medium heat (you will still need to complete this step on the stove). Set the stove to medium heat and whisk the mixture until the corn flour is dissolved and the mixture begins to thicken.
- Pour the hot water and corn combination on top of the milk, dark chocolate pieces, brown sugar, cinnamon, and salt that have been added to the slow cooker. Mix the components well.
- Close the crockpot’s lid. Next, heat for two hours on low or thirty minutes on high.
- one the drink reaches the desired creamy texture, remove the cover and stir one more.
- Transfer the steaming beverage into cups, and keep the crockpot on low heat to maintain the warmth of any leftover champurrado.
How to Store
- Serve: The finest way to savor champurrado is fresh. Pour the thick drink into mugs or heat-safe glasses after heating the recipe and mixing the ingredients. To avoid burning yourself, you might want to allow it a few minutes to cool down, but don’t wait for it to get entirely cold before sipping.
- Store: The drink should not be left at room temperature for longer than two hours if you do not complete it. Cover the cup and refrigerate for up to 4 days, or move the leftovers to an airtight container to preserve their freshness. The Champurrado recipe may be reheated over medium heat in the stovetop or microwave.
- Freeze: Sadly, there is not much freezer life left in this recipe. It won’t keep its texture as well after freezing and defrosting, but it will still be safe to consume. It’s preferable to create a new batch of the chocolaty drink if you haven’t completed it after 4 days instead of attempting to refrigerate it.
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- 1/2 cup masa harina corn
- 3 cups water
- 1 cup whole milk
- 1/2 cup dark chocolate chunks
- 1/4 cup dark brown sugar packed
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon Kosher salt
- Add masa harina and water to a medium saucepan.
- Whisk well until completely absorbed on medium heat.
- Keep whisking until smooth.
- Add in milk, bring to just barely a simmer.
- Add in the dark chocolate chunks, cinnamon and salt.
- Turn off the heat, whisk well until chocolate is melted and the drink is smooth.
- Serve in hot chocolate cups.