The Cellar
Champurrado (Mexican Hot Chocolate)
This creamy Mexican chocolate drink made with cornmeal and cinnamon has been part of the Mexican culture since the time of the Aztecs. It is Mexico’s most beloved winter warmer, enjoyed all across the country especially over the Christmas holidays.
The recipe below will give you all the instructions you need to make the classic water-based Champurrado. For an extra boost of flavor and creaminess you can make it with milk. You can also infuse it with various spices such as cloves or orange peel.
Enjoy!
Ingredients
- 8 cups water
- 5 oz piloncillo chopped, or 1/2 cup sugar
- 1 cinnamon stick
- 2 Mexican chocolate bars 185 grams
- 3/4 cup cornmeal
Instructions
- Begin by bringing 6 cups of water to boil together with the cinnamon stick and the chopped piloncillo. Leave it to simmer for 10 minutes, or until the piloncilo has melted. If you are using sugar, it should only take about 5 minutes.
- Once the sweetener has dissolved, add the two chocolate bars and melt them in the pot, stirring often.
- While the chocolate is melting, mix the cornflour and the remaining 2 cups of water by hand until you achieve a creamy texture.
- When the chocolate mixture has become homogenous, slowly pour in the cornflour through a strainer to avoid any lumps. Stir the mixture with a hand mixer to combine the ingredients well.
- Increase the heat to medium-high until the champurrado begins to boil, then reduce the heat and allow it to simmer. Stir constantly to avoid burning the champurrado.
- After 6 to 8 minutes the mixture should begin to thicken. Cook it for a further 5 minutes.
- Turn off the heat and serve. Be careful! The thick consistency of the champurrado keeps the drink extremely hot!
Key facts
- Who: Mexican · Champurrado