Champurrado (Mexican Corn and Chocolate Drink)
Champurrado is a thick Mexican chocolate drink thickened with masa or corn flour, sweetened with piloncillo and spiced with cinnamon. It's served during Mexican holidays, and sometimes even as a main breakfast dish.
Ingredients
- 8 cups water
- 2 ozs. piloncillo (or ½ cup sugar)
- 1 stick cinnamon
- 6 ½ ozs. Mexican chocolate (2 tablets)
- 1 ⅓ cup masa (or ¾ cups corn flour)
Instructions
-
Place the masa in a large bowl and cover with 2 cups of warm water. With a fork, mash the masa and then begin whisking the mixture until the masa is dissolved and the liquid is smooth, not grainy.If you have a blender, you can speed up this step by blending on high speed for about 30 seconds. Pour the masa mixture back in the bowl if using a blender, and reserve.
-
Pour six cups of water into a pot and add the piloncillo. Add the cinnamon stick and bring to a boil over medium heat. Once boiling, reduce the heat to low.
-
Using a whisk or molinillo, a Mexican wooden whisk, stir until the piloncillo has melted—about 10 minutes.
-
Once the piloncillo has dissolved, add the chocolate tablets to the pot. Mix until the chocolate melts.
-
Next, pour the masa mixture into the pot. Increase the temperature to high heat and stir constantly for about 5 minutes.
Nutrition (per serving)
Nutritional values are estimates from the original source.