Champurrado

Name: Champurrado
Total time: 25 min
Yield: 2 servings
Cuisine: Mexican
Ingredients: 1/2 cup masa harina; 4 cups water (divided); 2 cups whole milk; 1 disc (3 oz) Mexican chocolate, such as Abuelita, chopped; 1/3 cup grated piloncillo or packed brown sugar; 1 cinnamon stick

A thick, warming Mexican hot chocolate thickened with masa and scented with cinnamon, traditionally served alongside tamales on chilly mornings.

25 minutes

Serves 2

Drink

Contains common allergens

Dairy

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Instructions

6 steps

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.

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