Champurrado
Champurrado
Ingredients
For the Champurrado Base
- 2 cinnamon sticks, broken into 1-inch pieces
- 4 whole cloves
- 4 cups water
- 1 tablet Mexican chocolate, Ibarra brand, broken into pieces
- 2 cones piloncillo, small
- 1 can evaporated milk, 12 ounces
- 2 cups milk, whole or 2%
For the Masa Harina Slurry
- 1/2 cup masa harina
- 1/2 cup water
- 1/4 teaspoon ground cinnamon
Instructions
- 1
Place a large pot over medium heat. Add the broken cinnamon sticks and whole cloves to the dry pot. Toast for 1 to 2 minutes, stirring occasionally, until fragrant.
⏱️ 2 min
- 2
Pour 4 cups of water into the pot. Add the broken Mexican chocolate and piloncillo cones. Stir with a wooden spoon until the chocolate and piloncillo have completely melted and dissolved into the water.
⏱️ 5 min
- 3
Pour in the evaporated milk and regular milk. Stir well to combine all ingredients.
⏱️ 2 min
- 4
Carefully strain the mixture through a fine-mesh sieve into a clean pot or bowl to remove the whole cinnamon sticks and cloves. Discard the spices, then return the liquid to the original pot.
⏱️ 3 min
- 5
In a separate small pan, add the masa harina. Toast over medium-low heat for 3 to 5 minutes, stirring constantly with a wooden spoon, until lightly golden and fragrant. Be careful not to burn it.
⏱️ 5 min
- 6
Transfer the toasted masa harina to a medium bowl. Add 1/2 cup of water and the ground cinnamon. Whisk vigorously until a smooth, lump-free slurry is formed.
⏱️ 3 min
- 7
Gradually pour the masa harina slurry into the pot with the chocolate milk mixture, whisking continuously to prevent lumps. Continue to cook over medium heat, stirring constantly with a wooden spoon, until the champurrado thickens to your desired rich, creamy consistency, about 5 to 10 minutes.
⏱️ 10 min
- 8
Remove from heat and ladle the warm champurrado into traditional clay mugs (jarritos) or heat-proof cups. Serve immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Champurrado
Ingredients
For the Champurrado Base
- 2 cinnamon sticks, broken into 1-inch pieces
- 4 whole cloves
- 4 cups water
- 1 tablet Mexican chocolate, Ibarra brand, broken into pieces
- 2 cones piloncillo, small
- 1 can evaporated milk, 12 ounces
- 2 cups milk, whole or 2%
For the Masa Harina Slurry
- 1/2 cup masa harina
- 1/2 cup water
- 1/4 teaspoon ground cinnamon
Instructions
- 1
Place a large pot over medium heat. Add the broken cinnamon sticks and whole cloves to the dry pot. Toast for 1 to 2 minutes, stirring occasionally, until fragrant.
⏱️ 2 min - 2
Pour 4 cups of water into the pot. Add the broken Mexican chocolate and piloncillo cones. Stir with a wooden spoon until the chocolate and piloncillo have completely melted and dissolved into the water.
⏱️ 5 min - 3
Pour in the evaporated milk and regular milk. Stir well to combine all ingredients.
⏱️ 2 min - 4
Carefully strain the mixture through a fine-mesh sieve into a clean pot or bowl to remove the whole cinnamon sticks and cloves. Discard the spices, then return the liquid to the original pot.
⏱️ 3 min - 5
In a separate small pan, add the masa harina. Toast over medium-low heat for 3 to 5 minutes, stirring constantly with a wooden spoon, until lightly golden and fragrant. Be careful not to burn it.
⏱️ 5 min - 6
Transfer the toasted masa harina to a medium bowl. Add 1/2 cup of water and the ground cinnamon. Whisk vigorously until a smooth, lump-free slurry is formed.
⏱️ 3 min - 7
Gradually pour the masa harina slurry into the pot with the chocolate milk mixture, whisking continuously to prevent lumps. Continue to cook over medium heat, stirring constantly with a wooden spoon, until the champurrado thickens to your desired rich, creamy consistency, about 5 to 10 minutes.
⏱️ 10 min - 8
Remove from heat and ladle the warm champurrado into traditional clay mugs (jarritos) or heat-proof cups. Serve immediately.
⏱️ 1 min