Champurrado Mexican Chocolate Drink (Print-Friendly Version)
Warm Mexican chocolate drink with masa harina and sweet spices, perfect for cozy moments.
# Ingredients List:
→ Champurrado Base
01 -
180 ml water
02 -
0.5 cinnamon stick
03 -
0.5 star anise
04 -
45 g piloncillo, chopped
05 -
650 ml whole milk
06 -
120 ml evaporated milk
07 -
1 Mexican hot chocolate disk, roughly chopped
→ Masa Mixture
08 -
100 g masa harina
09 -
240 ml water
# How to Make It:
01 -
Pour 180 ml water into a large pot over medium-low heat and warm for 3–4 minutes. Add cinnamon stick, star anise, and piloncillo. Stir until piloncillo dissolves completely, simmering for about 5 minutes.
02 -
Add whole milk and evaporated milk to the pot, stirring well. Introduce the chopped Mexican hot chocolate disk. Reduce heat to low and stir occasionally until the chocolate is melted.
03 -
In a blender, combine masa harina with 240 ml water. Process for 2–3 minutes until smooth, then strain to remove any lumps.
04 -
Pour the strained masa mixture into the pot. Stir continuously to avoid clumps. Allow to simmer gently for 20–25 minutes until thickened, stirring often.
05 -
Taste for sweetness; add additional piloncillo if desired. Remove from heat and strain the mixture to discard spices and any remaining lumps.
06 -
Allow to cool for 10 minutes so the drink thickens before serving. Serve warm in mugs.
# Extra Tips:
01 -
Refrigerate leftovers up to 4 days; it will thicken further but can be thinned by adding milk. Stir well when reheating.