Champurrado is a delicious traditional Mexican drink that we absolutely love making during the Winter months. My family always makes it for Christmas time and New Year’s to accompany the days’ festivities. Of course we also drink it on any other day in which we crave the warm and comfort of a cup of champurrado accompanied by soft pan dulce (sweet bread).
Champurrado is an alternative flavor to another traditional drink: Atole de Masa. Atole is first made by combining masa harina with water, milk, sugar, and spices. There are different ways to make atole that vary by region and also different flavors that can be made. My family, however, has always used a simple atole base that is then added chocolate to to make Champurrado.
- 1 Cup Masa (140g)
- 2 1/2 Cups Water (600ml)
- 2 Cinnamon Sticks
- 2 1/2 Cups Milk, Heated (600ml)
- 1 Cup Sugar (190g)
- 1.5 oz Unsweetened Chocolate, Chopped (45g)
- In a bowl, mix together the masa and water, stirring until there are no more clumps. Pour the masa mixture through a sieve to remove any remaining clumps. Transfer to a pot and warm over medium to low heat. Add the cinnamon sticks. Stir constantly to keep any lumps from forming. Once it has thickened, remove from heat.
- In another small pot, heat the milk until bubbles start to break the surface. Pour the milk into the masa mixture and stir until well combined. Add in the sugar and return to heat.
- Add the chopped chocolate. Continue to stir, allowing the chocolate to dissolve completely. Heat 2 to 3 more minutes or until the Champurrado starts to slightly thicken again.
- Serve warm.
| Makes about 5 servings.
Note: Once the champurrado cools it will start to solidify. To reheat it, place it in a pot and add a bit of water or milk to it. Warm it over medium to low heat while stirring until it is smooth again.