Champurrado
"A Mexican style hot chocolate beverage that is very good. The use of cinnamon in the chocolate is a different flavor for us here in the United States. I liked this when I made it. NOTE: I have edited the amount of brown sugar and the amount of Maseca after contacting the first reviewer. I am giving JostLori much credit and appreciation for helping. ᕦ(ಠ_ಠ)ᕤ"
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (347 g)
- Calories 302.6
- Total Fat - 12.2 g
- Saturated Fat - 5.2 g
- Cholesterol - 20.2 mg
- Sodium - 273.3 mg
- Total Carbohydrate - 42.6 g
- Dietary Fiber - 2.2 g
- Sugars - 40.5 g
- Protein - 6.8 g
- Calcium - 243 mg
- Iron - 0.9 mg
- Vitamin C - 0.1 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Get a medium pot and place the Maseca into it. Slowly add the water and stir until it is lump-free.
Step 2
Place the heat on medium high and then stir the milk into the pot.
Step 3
Next, add the cinnamon, sugar, and chocolate. Stir until the chocolate is dissolved.
Step 4
Reduce the heat to low, cooking for 5 more minutes. Stir it often.
Step 5
Next, add the vanilla, stirring more.
Step 6
Remove the pot from the heat and serve!
Step 7
Make sure it is cool enough before drinking or you will be scalded.
Tips
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- Make sure to use Abuelita chocolate disk for the best flavor. Other types of chocolate may not provide the same flavor.
- For a more authentic flavor, try using piloncillo or panela instead of brown sugar.
- Substitute coconut sugar for brown sugar: Coconut sugar has a lower glycemic index than regular brown sugar, so it is a healthier alternative. It has a slightly different flavor, which can add an interesting twist to the Champurrado.
- Substitute cocoa powder for the Abuelita chocolate disk: Cocoa powder has a more intense chocolate flavor, so it can give the Champurrado a richer flavor. It is also more widely available than the Abuelita chocolate disk, so it may be easier to find.
Coconut Champurrado Replace the milk with coconut milk and add 1/4 cup of shredded coconut. Cook for an additional 5 minutes and serve with a sprinkle of shredded coconut on top.
Churros: Churros are a classic Mexican treat that pairs perfectly with Champurrado. The crunchy texture of the churros and the sweet cinnamon flavor contrast nicely with the warm and creamy beverage. Plus, it's a great way to add a bit of sweetness to the drink.
Tostadas: Tostadas are a great accompaniment to Champurrado. They are crunchy and flavorful, and their mild taste complements the rich flavors of the drink. Plus, they are easy to make and can be topped with a variety of toppings to customize the flavor. They are the perfect snack to enjoy with a cup of Champurrado.
FAQ
Q: How long should I cook Champurrado?
A: Cook Champurrado on medium-high heat for 5 minutes, stirring often. Reduce the heat to low and cook for an additional 5 minutes. Make sure the beverage is cool before drinking.
Q: What ingredients are needed to make Champurrado?
A: Champurrado is traditionally made with masa harina, cocoa powder, sugar, milk, cinnamon, and water. Optional ingredients may include piloncillo, anise, vanilla, and/or nutmeg.
1 Reviews
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Fun facts:
This recipe for champurrado is believed to have originated in the Aztec culture, where it was known as atole. It was a popular drink for the Aztecs, who used it for religious ceremonies and for nourishment.
Champurrado has also been featured in the work of famous Mexican artist Frida Kahlo. In her painting "The Wounded Table," Kahlo depicted a bowl of champurrado, suggesting its importance in Mexican culture.