Champurrado (Mexican Chocolate Atole)

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Champurrado (Mexican Chocolate Atole)

nowayjosecuisine596.787 months agoWaivio2 min read

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: