Champurrado (Mexican Chocolate Beverage)

Save For Later Saved! Ask the Chef a Question Browse Similar Recipes

Prep: 10m  

Thick and chocolate-y! It's traditional to use a special whisk called a molinollo to mix the ingredients.

0

Yummies

Yummy! Yummy!

Click "Yummy!" if this recipe looks good to you. Learn more.

Share |

Ingredients [?] Add all ingredients to Shopping List All Ingredients added to shopping list!

•   2 tablespoons dark brown sugar (Mexican panocha sugar, also known as piloncillo is what I use for this recipe) 2 tablespoons dark brown sugar (Mexican panocha sugar, also known as piloncillo is what I use for this recipe)
•   7 ounces masa harina 7 ounces masa harina
•   2 1/2 cups milk 2 1/2 cups milk
•   4 ounces mexican chocolate (this is called Ibarra chocolate, about 2 "discs") 4 ounces mexican chocolate (this is called Ibarra chocolate, about 2 "discs")
•   2 1/2 cups water 2 1/2 cups water

Instructions

1. 1. NOTE: If Mexican chocolate is unavailable, you can substitute by mixing 4 ounces of dark bitter chocolate (minimum 70% cocoa solids) with 1/4 cup ground almonds, 1/4 cup sugar and 2 teaspoons ground cinnamon. Process in food processor to fine powder.
   2. Grind the chocolate to a fine powder. I use a cheese grater to grate the chocolate first then whirl the chocolate in a clean coffee mill.
   3. Put the milk and water in a heavy saucepan, heat on medium, and gradually stir in the masa harina until a smooth paste is formed. Use a molinollo or a wire whisk for frothing the liquid.
   4. Place the saucepan over medium heat and bring the mixture to an almost boil, stirring constantly untl the frothy drink thickens.
   5. Stir in the powdered chocolate, then add the sugar. Serve immediately. Garnish with a cinnamon stick if desired.

Give this recipe a review

Tastetify	Well Written	Creative
Great Pic	Crowd Pleaser	I did it!
More Like This!	Just A Note	Can I Suggest...
Huh?	Nice One!	I'll Try It

Saving...

Cancel

Let me know what you think!