Best 3 Champurrado Mexican Hot Chocolate Recipes

**Champurrado: A Warm and Cozy Mexican Hot Chocolate**

Champurrado, a traditional Mexican hot chocolate, is a delectable beverage that embodies the richness of Mexican culture. This warm and comforting drink is made with masa harina, a type of corn flour, and flavored with cinnamon, piloncillo (unrefined cane sugar), and vanilla, resulting in a thick, velvety, and subtly sweet concoction. Often served with a dollop of whipped cream or a sprinkle of cinnamon on top, champurrado is a staple during celebrations and gatherings, embodying the essence of Mexican hospitality. In this comprehensive guide, we'll explore two delightful variations of this beloved beverage: the classic champurrado and a vegan-friendly alternative, ensuring that everyone can savor the heartwarming goodness of this traditional treat. So, gather your ingredients, prepare your taste buds, and let's embark on a culinary journey to discover the enchanting world of champurrado.

Let's cook with our recipes!

CHAMPURRADO (MEXICAN HOT CHOCOLATE)

Champurrado (Mexican Hot Chocolate) image

This recipe is from the Nestle Very Best Baking. Champurrado is a tradition in my part of the world on Christmas morning with tamales and sweet bread.

Provided by PaulaG

Categories Beverages

Time 30m

Yield 12 serving(s)

Number Of Ingredients 6

Ingredients

12 cups water, divided
3 cinnamon sticks
1 1/2 cups masa harina flour
1 1/2 cups brown sugar, packed or 2 (6 ounce) piloncillo cones
1 ounce unsweetened baking chocolate
2 teaspoons vanilla

Steps:

In a large saucepan, combine 8 cups of the water and cinnamon; bring to a boil.
Place the remaining water and masa harina in a blender; cover and blend until smooth.
Pour the mixture through a fine mesh sieve into the cinnamon-water mixture.
Bring to a boil, reduce heat to low; cook, stirring constantly with wire whisk for 6 to 7 minutes or until thickened.
Stir in sugar, chocolate and vanilla extract.
Cook, stirring frequently, for 4 to 5 minutes or until chocolate is melted and flavors well blended.

CHAMPURRADO - MEXICAN HOT CHOCOLATE

Champurrado - Mexican Hot Chocolate image

A rich and creamy drink made from Mexican chocolate, milk, cinnamon, vanilla, and thickened with masa harina. We had this for Christmas and again with breakfast the next morning--delicious! From my son in law, Greg. Recipe is a combo of his sister Vicki's recipe and his mother's more traditional recipe, and we love it! For adults, you can add a splash of Grand Marnier liqueur to your mug of hot chocolate, if desired.

Provided by BecR2400

Categories Beverages

Time 30m

Yield 8 serving(s)

Number Of Ingredients 7

Ingredients

1 cup water
2 cinnamon sticks
1 teaspoon vanilla extract (or 1/2 vanilla bean, split lengthwise)
3 (3 ounce) disks mexican chocolate (Ibarra or Abuelita chocolate)
3 (12 ounce) cans evaporated milk
1 (14 ounce) can condensed milk
1/2 cup masa harina flour, to thicken (or one 1.6 oz. packet Maizena cornstarch and vanilla powdered beverage mix)

Steps:

In a large saucepan, bring water and cinnamon stick to a boil.
Add chocolate, stirring until melted. Add vanilla.
Stir in the cans evaporated milk and the condensed milk; bring to a simmer.
Add the masa harina or cornstarch mixture, stirring well to combine.
Heat until thickened. Remove cinnamon sticks before serving.
May be served either hot or cold. Good with a splash of Grand Marnier for the adults, if desired.

Nutrition Facts : Calories 503.9, Fat 19.5, SaturatedFat 11.5, Cholesterol 55, Sodium 204.3, Carbohydrate 71.7, Fiber 2, Sugar 51, Protein 14.7

CHAMPURRADO WITH HONEY (MEXICAN HOT CHOCOLATE)

Champurrado With Honey (Mexican Hot Chocolate) image

Make and share this Champurrado With Honey (Mexican Hot Chocolate) recipe from Food.com.

Provided by AlainaF

Categories Beverages

Time 25m

Yield 8-10 serving(s)

Number Of Ingredients 5

Ingredients

1 cinnamon stick (canela)
1 cup mexican chocolate, chopped
1 cup fresh ground masa harina flour (or substitute 1/2 cup powdered masa harina mixed with 1/2 cup warm water)
10 cups milk
2 cups pure honey

Steps:

Add cinnamon, Mexican chocolate and two cups of water to a stock pot. Bring to a simmer, stirring constantly until chocolate melts.
In a separate bowl mix the corn dough with a cup of water until smooth. Pour corn mixture into the hot chocolate, stirring constantly.
Add the milk and honey to the pot, let it simmer over low heat, stirring frequently until the milk thickens, being careful not to let milk burn. Champurrado should be the consistency of heavy cream, if yours it too thick, just add more milk.
For authenticity; froth the mixture with a Mexican Molinillo prior to serving.

Tips:

To make the champurrado even richer, use whole milk or cream instead of water.
For a thicker champurrado, add more masa harina. For a thinner champurrado, add more liquid.
If you don't have piloncillo, you can use brown sugar or granulated sugar.
To make the champurrado ahead of time, prepare it up to the point of adding the chocolate. Then, refrigerate for up to 3 days. When ready to serve, reheat over low heat, stirring constantly, until the chocolate is melted and the champurrado is hot.
Champurrado is a delicious and versatile drink that can be enjoyed for breakfast, lunch, or dinner. It can also be served as a dessert.
Garnish with whipped cream, cinnamon, or a sprinkle of chocolate shavings for an extra special touch.
Experiment with different flavorings, such as vanilla, almond, or orange extract, to create your own unique champurrado recipe.

Conclusion:

Champurrado is a delicious and comforting Mexican hot chocolate that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. So next time you're looking for a warm and satisfying drink, give champurrado a try!