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Champurrado. Mexican Chocolate Atole Prepared With Corn Masa Harina

A mexican atole drink prepared during the Dia de Muertos celebration. It is prepared with Mexican chocolate and corn masa. Sweetened with piloncillo cane sugar.
Course beverage
Cuisine Mexican
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 5 Servings

Ingredients

Ingredients

  • 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

Instructions

Directions

  • 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.

Notes

Tips~ If you prefer a thicker champurrado, add an extra 1/4 c of masa harina when blending the milk.