Champurrado
A thick, warming Mexican hot chocolate thickened with masa and scented with cinnamon, traditionally served alongside tamales on chilly mornings.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Instructions
- 1
Whisk the masa harina into 2 cups of the cold water until completely smooth and free of lumps, which prevents a gritty texture in the finished drink.
- 2
In a separate large saucepan, combine the remaining 2 cups water, the milk, the cinnamon stick, and the piloncillo, and bring to a gentle simmer over medium heat.
- 3
Add the chopped Mexican chocolate and whisk constantly until it fully melts and the mixture is uniform, about 4 minutes.
- 4
Slowly pour in the masa slurry while whisking vigorously so it incorporates without clumping.
- 5
Reduce the heat to low and cook, stirring frequently, for 8 to 10 minutes until the champurrado thickens enough to coat the back of a spoon.
- 6
Discard the cinnamon stick and ladle the hot champurrado into mugs, serving immediately while steaming.
Plan it in Listahan
Add Champurrado to your week, check it against your household's allergens, and build the shopping list automatically.