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You get a thick, creamy drink bursting with cocoa, masa harina, and cozy spices in this Mexican champurrado. It's just right for curling up on a chilly night or starting a winter morning. Using real Mexican chocolate and piloncillo gives this thick hot chocolate a legit flavor in every gulp.
Why You'll Love It
This one’s different because it uses corn-based masa harina plus chocolate, giving every sip a crazy-smooth, filling texture. Real piloncillo and authentic Mexican chocolate make it much richer than your usual cocoa. It’s a comforting treat that's great solo or for sharing when it’s cold outside.
What You Need
- Whole milk: 4 cups for a smooth and creamy base.
- Piloncillo cone or packed brown sugar: About 1/2 cup for deep, natural sweetness.
- Warm water: 1 cup for blending with masa harina.
- Vanilla extract: 1 teaspoon to round out the flavors.
- Mexican chocolate disks: 2 chopped up, for real-deal chocolatey flavor.
- Cinnamon sticks: 2, tossed in for cozy spice notes.
- Masa harina: 1/2 cup for a thick, pudding-like sip.
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Easy Steps to Try
- Finish It Off
- Turn off the heat, add in the vanilla, and strain if you’re after velvet-smooth results. Taste and see if you want it even sweeter.
- Cook with Everything Together
- When the masa’s all mixed in, stir nonstop over medium heat until it thickens up—it’ll take around 5 minutes.
- Get the Masa Ready
- Whisk masa harina into your warm water till everything looks smooth—no clumps! Strain if your mix’s a bit lumpy.
- Warm Up the Milk
- Set your milk and cinnamon sticks over medium heat and wait till you spot those first bubbles. Don’t walk away—it can boil over quickly!
All About Champurrado
This classic Mexican drink goes way back. Thanks to corn masa (the same stuff in tortillas), it comes out thick—almost like drinking a custard. People love it as a breakfast drink with tamales or as a warm treat at night. It’s filling, too, so you might just skip lunch.
Fun Variations to Try
Once you get the basics down, switch things up. Toss in an orange peel as it heats for fresh citrus vibes, sprinkle some nutmeg or ground cloves if you’re into spice, or go heavy with the piloncillo for a sweeter cup. Need it to drink easier? Add more milk or back off the masa. A tiny pinch of salt also amps up the chocolate taste like magic.
Get It Nice and Smooth
If you want the perfect thickness, start by mixing your masa and water super well before it hits the milk—lumps love to hang around. Keep stirring as it cooks. Got too thick of a drink? Splash in more warm milk. Too runny? Mix up a bit more masa and water and pour it in. Want that silkiness? Strain it before pouring into mugs.
Troubleshooting Tips
Lumpy? Use a stick blender to smooth it out. Way too thick? Loosen things up with extra warm milk. If it seems too runny, cook and stir longer. Trouble with chocolate bits? Chop ’em smaller next time. For a smoother finish, pour the drink through a fine strainer. You're after a thick sip that still pours easily and feels velvety.
How to Store and Warm Up
Leftovers can chill in your fridge for up to three days. It’ll thicken more in the fridge—that’s totally okay. To heat it back up, use a pot on low, stirring a bunch, and toss in more milk if needed. Skip the microwave—it’ll make it stodgy and uneven. Pour into your favorite mug while it’s steamy and dig in.
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Frequently Asked Questions
- → How to get the smoothest drink?
Blend the masa thoroughly, running it through a fine mesh. Many use a blender to ensure it’s super smooth. Stir non-stop while cooking to avoid lumps, and break them up quickly if they form. Still lumpy? Strain it again before serving.
- → What’s a substitute for piloncillo?
Dark brown sugar works great—just pack it tightly when measuring. A mix of regular sugar and molasses can also do the job. Honey gives a different taste but works in a pinch. Mexican sugar cones are the best if you can find them. Add sweeteners gradually and taste as you go.
- → What pairs well with it?
It’s amazing with tamales or churros. Sweet breads are perfect for dunking. Some people enjoy it at breakfast with pastries. Even plain cookies shine when dipped in champurrado. Traditionalists love pairing it with pan dulce, a classic Mexican sweet bread.
- → Can I prepare it ahead of time?
Yes! You can cook it up to half an hour in advance and keep it warm on low heat. Stir frequently to prevent a skin from forming. If it thickens too much, add some milk. Avoid boiling once it’s ready, as that changes the texture. Slow cookers are perfect for keeping it warm during events or gatherings.
- → How do I store leftovers?
Keep it in a sealed container in the fridge for up to three days. Reheat it slowly on the stovetop, whisking as it warms. If it thickens too much, thin it with a splash of milk. Avoid using the microwave—it can ruin the texture. Strain again if it looks lumpy after refrigeration. While it’s best fresh, leftovers are still delicious!
Conclusion
Fan of warming drinks? Try the strawberry atole made with real berries. Another option: sweet corn atole, a breakfast classic. Or why not oat milk warmed up for a cozy treat!