Mexican Champurrado is a rich and comforting traditional Mexican drink, perfect for warming up on chilly mornings or as a delightful treat during festive occasions. This thick, chocolatey beverage is an atole, a masa-based drink often enjoyed during holidays like Día de los Muertos and Las Posadas. Made with a blend of masa harina, Mexican chocolate, and warm spices, champurrado offers a unique and hearty flavour that is both satisfying and nostalgic.
About Mexican Champurrado Recipe
Champurrado’s origins can be traced back to pre-Hispanic Mesoamerica, where the Aztecs and Mayans enjoyed it. Today, it remains a beloved drink in Mexican households, often paired with tamales or enjoyed independently. Whether familiar with its rich history or discovering it for the first time, making champurrado at home allows you to experience a delicious piece of Mexican culinary tradition.
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Traditional Mexican Champurrado Recipe
4
servings10
minutes25
minutes35
minutesIngredients:
4 cups water
1 cinnamon stick
1 star anise (optional)
1/2 cup masa harina (corn flour)
2 cups milk
1 tablet (90 grams) of Mexican chocolate, chopped (such as Abuelita or Ibarra)
1/2 cup piloncillo (or brown sugar)
1 teaspoon vanilla extract
Pinch of salt
Instructions:
- Boil water with spices: In a large saucepan, combine the water, cinnamon stick, and star anise (if using). Bring to a boil, then reduce the heat and simmer for about 10 minutes to infuse the water with the spices.
- Prepare masa mixture: In a medium bowl, whisk the masa harina with 1 cup of the milk until smooth and free of lumps.
- Combine and cook: Add the masa mixture to the saucepan with the spiced water, whisking continuously to prevent lumps. Add 1 cup of milk, chopped chocolate, piloncillo (or brown sugar), vanilla extract, and a pinch of salt.
- Simmer and thicken: Continue to cook the mixture over medium heat, stirring constantly, until the chocolate and sugar have melted and the champurrado has thickened to your desired consistency, about 10-15 minutes.
- Serve: Remove the cinnamon stick and star anise before serving. Pour the champurrado into mugs and enjoy warm.
Ideas for Serving
Champurrado is traditionally served with tamales, making it a perfect breakfast or late-night snack companion. For a festive touch, serve it in traditional clay mugs and top it with a sprinkle of cinnamon or a dollop of whipped cream. Pair it with pan dulce (Mexican sweet bread) for a delightful and authentic experience.
Nutritional Information (per serving)
- Calories: 220
- Carbohydrates: 38g
- Protein: 4g
- Fat: 7g
- Saturated Fat: 4g
- Cholesterol: 10mg
- Sodium: 70mg
- Fiber: 3g
- Sugar: 20g
History
Champurrado’s history dates back to ancient Mesoamerica, where the Aztecs and Mayans consumed a similar drink made from ground cacao beans, water, and spices. This beverage, known as xocoatl, was believed to have energizing and nourishing properties. With the introduction of Spanish ingredients like milk and sugar, the recipe evolved into the champurrado we know today. It remains a staple in Mexican culture, especially during winter holidays and religious celebrations.
FAQs
Q: Can I use regular cocoa powder instead of Mexican chocolate?
A: While you can use regular cocoa powder, Mexican chocolate provides a more authentic flavour. If you substitute, use about 1/2 cup of cocoa powder and adjust the sweetness with additional sugar.
Q: Is champurrado gluten-free?
A: Champurrado is naturally gluten-free since it’s made with masa harina (corn flour). Ensure that all other ingredients, like chocolate and flavourings, are also gluten-free.
Q: How can I make champurrado vegan?
A: Substitute the milk with your favourite plant-based milk, such as almond or oat milk. Ensure that the chocolate and other ingredients are also vegan-friendly.
Q: Can I store leftover champurrado?
A: You can store leftover champurrado in the refrigerator for up to 3 days. Reheat gently on the stove, adding milk or water to adjust the consistency if it thickens too much.
