Mexican Champurrado
Authentic Mexican champurrado is thick, rich, and comforting. Warm up your holiday season with this easy, traditional family recipe!
Servings: 8 people
Calories: 242kcal
Ingredients
- 1 cinnamon stick
- 6 cups water (to make the cinnamon tea)
- 2 cups water (to mix with the masa harina)
- 1 cup masa harina
- 1 Mexican Chocolate tablet 6.5 ounces
- 4 cups milk
- 1 cup sugar
Instructions
- Place 6 cups of water in a large stock pot along with the cinnamon stick.
- Bring to a boil.
- Let simmer for 5 minutes.
- In the meantime, in a medium bowl, add the remaining 2 cups water and mix with the masa harina.
- You can use a blender or a whisk to dissolve any clumps.
- Add the masa mixture to the stock pot with the cinnamon tea.
- Stir constantly.
- Add the Mexican chocolate tablet to the stock pot.
- Melt the chocolate while stirring. About 3 minutes.
- Add the milk and sugar.
- Stir constantly.
- After about 8 minutes, the mixture will begin to thicken.
- Remove the cinnamon stick.
- Allow to cool for 5 minutes before serving.
Video
Notes
The champurrado remains very hot because of the thick consistency. Let cool before serving.
To use piloncillo instead of sugar: Add piloncillo to the pot with the cinnamon to help create the cinnamon tea.
If it's too sweet, add milk. Add more sugar if you want it sweeter.
Nutrition
Calories: 242kcal | Carbohydrates: 44g | Protein: 5g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 12mg | Sodium: 67mg | Potassium: 209mg | Fiber: 1g | Sugar: 33g | Vitamin A: 228IU | Calcium: 169mg | Iron: 1mg