How To Make Champurrado (Thick Mexican Hot Chocolate)
A thick Mexican hot chocolate, enjoy a creamy sip with this champurrado drink. It's made with Mexican chocolate tablets and masa harina.
Ingredients
- 8 cups water
- 5 oz piloncillo, or ½ cup of sugar
- 1 cinnamon stick
- 2 Mexican chocolate tablets, (6½ ounces)
- ¾ cup corn flour, (masa harina)
Instructions
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Place 6 cups of water in a large saucepan along with the piloncillo and the cinnamon stick. Heat water until it starts boiling and then reduce the heat and allow to simmer for about 10 minutes until the piloncillo has melted.
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Once the piloncillo or sugar has dissolved, add the Mexican Chocolate Tablets and allow about 5 minutes to dissolve, stirring from time to time.
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Meanwhile, in a medium bowl, pour the remaining water and mix in the masa harina. Mix well with an egg beater if possible to avoid forming any clumps. Make sure it has a very creamy texture.
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When the chocolate has completely dissolved, slowly pour the masa harina mixture into the saucepan while stirring, to make sure there are no clumps.
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Turn the heat to medium-high until the Champurrado starts boiling, and then reduce the heat to low and gently simmer, stirring constantly. After 6 to 8 minutes the mixture will thicken. Allow to cook for 5 more minutes.
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Serve and enjoy.
Recipe Notes
If you are using regular sugar, heating the water will take less time, since the sugar will dissolve in about 4 to 5 minutes.
Nutrition
- Sugar: 19g
- :
- Calcium: 18mg
- Calories: 146kcal
- Carbohydrates: 31g
- Fat: 2g
- Fiber: 1g
- Iron: 1mg
- Monounsaturated Fat: 1g
- Polyunsaturated Fat: 1g
- Potassium: 23mg
- Protein: 1g
- Saturated Fat: 1g
- Sodium: 14mg
- Vitamin A: 1IU
- Vitamin C: 1mg
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