Champurrado (Mexican Chocolate Atole)

Champurrado is a warm and comforting Mexican beverage perfect for chilly mornings or evenings. This thick, chocolatey drink combines rich Mexican chocolate with masa harina, creating a unique and delightful texture. Making champurrado is a tradition during Mexican holidays, offering a touch of nostalgia and warmth with every sip.

Ingredients:

💧 6 cups water
🌿 1 cinnamon stick
🌿 8 cloves
🍬 1.5 cups piloncillo (or dark brown sugar as a substitute)
🍫 3 tablets Mexican chocolate
🌽 2 cups instant corn masa mix
🥛 1 can evaporated milk
🥛 2 cups whole milk

Instructions

1- Prepare the Spice Infusion:

• In a large pot, combine 6 cups of water, 1 cinnamon stick, and 8 cloves. Bring to a boil to infuse the flavors into the water.

2- Sweeten the Base:

• Once the water is hot and aromatic, add 1.5 cups of piloncillo. Stir until it dissolves completely. Add the 3 tablets of Mexican chocolate, stirring until melted and well incorporated into the liquid.

3- Toast the Masa Mix:

• In a separate pan, add the 2 cups of instant corn masa mix. Toast over low heat, stirring continuously, until it turns golden brown. This step is crucial for developing the toasty flavor that defines champurrado.

4- Combine and Thicken the Champurrado:

• Remove the cinnamon stick and cloves from the pot. Then, add the can of evaporated milk and 2 cups of whole milk to the sweetened chocolate mixture. Stir well.
• Gradually add the toasted masa mix into the pot, stirring constantly to avoid any lumps. Keep stirring until the champurrado reaches your preferred thick consistency.

5- Serve:

• Pour the finished champurrado into mugs and serve hot. It's perfect alongside your favorite Mexican pastries or desserts.

Cooking Tips:

• Stirring constantly when adding the masa is crucial to prevent lumps.
• Adjust the chocolate or sugar according to your taste preference.
• For a smoother texture, strain the champurrado before serving.

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 6

Equipment: Large pot, pan for toasting, wooden spoon for stirring

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Champurrado (Mexican Chocolate Atole)