For today’s blog post, I share with you a super easy recipe for preparing a traditional Mexican recipe called champurrado. Champurrado starts with a Mexican chocolate base. It has cinnamon, piloncillo(natural cane sugar), milk, water and masa harina(corn flour).
Champurrado Recipe 2!
If you don’t know me by now, I am always in search of an easier, more simple way to approach a recipe. The other day I was craving champurrado, but didn’t want to spend a lot of time preparing it. Blending the masa harina corn flour with the cold milk worked better than the first recipe in the previous video! It was faster too! Plus I did not want to prepare a big pot, just a few servings. Recipe 2 yields 5 eight ounce servings, just right.
There are variations on how to prepare it and also the ingredients added could vary as well. Some recipes will add star anise, vanilla, sweetened condensed milk and evaporated milk. And often, it is prepared with no dairy, just simply water. The key to this simple recipe, is to let it heat up slowly as it thickens. This will also allow the masa harina to cook and for the flavors to develop. I will often prepare this and let it cool. I then store it in my refrigerator to enjoy the next day! Champurrado is often served during dia de los muertos and during the posadas(Christmas celebrations). Serve with your favorite pan dulce(Mexican sweet bread).
Champurrado. Mexican Chocolate Atole Prepared With Corn Masa Harina
- 3 cups water
- 3 inch Mexican canela(cinnamon) stick
- 1 star anise
- 3 ounces mexican chocolate
- 4 ounces piloncillo
- 2 cups whole milk
- 1/2 c masa harina
- 1 tsp Mexican vanilla optional
- In a pot, at medium heat, add the water, cinnamon sticks and star anise. Bring up to a light simmer. Add the chocolate and piloncillo. Cook until they dissolve completely.
- In the blender, combine the milk and masa harina. Blend on high until very smooth.
- Holding a wire strainer over the pot on the stove, pour in the masa/milk from the blender. I use the strainer just in case there are any lumps.
- Stir well to combine and cook gently, stirring often, until champurrado becomes thicker. Mix in the vanilla towards the end of cooking time.
[…] Mexican Chocolate Atole […]
Loved this and so cheap to make! Thanks for posting this
Thank you Alexandra!
Thank you for sharing this recipe; it so reminds me of my abuelita.
You’re welcome Gloria.
This was delicious! My daughter wanted some champurrado, but I’ve never made it before. We gave your recipe a go as we had all the ingredients. I did reduce the amount of piloncillo because we didn’t want it too sweet. It came out perfect to serve with cinnamon rolls. Thank you for sharing your recipes.
Hi Cecilia! I am so happy that you and your daughter enjoyed the champurrado recipe! That makes me very happy!