Amazing 1 Champurrado Fixes Cold Days
Enjoy a rich, authentic Champurrado. This Mexican hot chocolate offers deep chocolate flavor and cozy spices, perfect for warming you up.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Beverage
- Method: Stovetop
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
Scale
- 1/2 cup masa harina
- 2 tablespoons cornstarch
- 1/4 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground cloves
- 4 cups milk (dairy or non-dairy)
- 4 ounces Mexican chocolate (like Ibarra or Abuelita), chopped
- 1/4 teaspoon vanilla extract
Instructions
- Whisk together the masa harina, cornstarch, sugar, cinnamon, and cloves in a medium saucepan.
- Gradually whisk in the milk until the mixture is smooth.
- Place the saucepan over medium heat. Stir constantly until the mixture thickens and begins to steam. Do not let it boil rapidly.
- Reduce the heat to low. Add the chopped Mexican chocolate. Stir until the chocolate is completely melted and incorporated.
- Continue to cook over low heat for 5 minutes, stirring often, to allow the flavors to meld and the drink to reach your desired thickness.
- Remove from heat. Stir in the vanilla extract.
- Pour into mugs and serve immediately.
Notes
- Use a whisk to prevent lumps from forming when mixing the dry ingredients with the milk.
- Mexican chocolate bars often contain cinnamon and sugar already; taste your drink before adding extra sugar.
- For a thicker Champurrado, use less milk or cook slightly longer.
- If you prefer a spicier kick, add a tiny pinch of cayenne pepper with the dry spices.
Nutrition
- Serving Size: 1 cup
- Calories: Approx. 280
- Sugar: Approx. 25g
- Sodium: Approx. 100mg
- Fat: Approx. 10g
- Saturated Fat: Approx. 6g
- Unsaturated Fat: Varies
- Trans Fat: 0g
- Carbohydrates: Approx. 42g
- Fiber: Approx. 3g
- Protein: Approx. 8g
- Cholesterol: Approx. 20mg