Best 6 Champurrado With Honey Mexican Hot Chocolate Recipes

THICK HOT CHOCOLATE: CHAMPURRADO

Steps:

• In a small mixing bowl combine the masa harina with 1/2 cup of water mixing by hand to form a paste. In medium saucepan add the paste and the remaining 3 cups of water. Bring to boil stirring constantly. Cook slowly for 20 minutes, the mixture will thicken. While this mixture is simmering, in another saucepan add the milk and bring to a boil. Add the chocolate and cook for about 10 minutes until the chocolate has completely dissolved. Pour the chocolate into the masa harina mixture stirring until well incorporated. With a milinillo or an eggbeater, whisk until a foam forms on top, about 3 minutes. Serve in a large bowl spooning some of the foam on top.

CHAMPURRADO WITH HONEY (MEXICAN HOT CHOCOLATE)

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.

CHAMPURRADO (MEXICAN HOT CHOCOLATE)

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

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.

CHAMPURRADO (CHOCOLATE ATOLE)

Steps:

• Heat the milk and chocolate in a saucepan, stirring to dissolve the chocolate.
• When chocolate is completely dissolved, remove from the heat and set aside to keep warm.
• Mix the masa harina with the water in another saucepan; place over low heat, add the cinnamon stick, and cook until the mixture has thickened and the masa becomes translucent.
• Add the chocolate milk and sugar. Stir to dissolve the sugar and simmer for a few minutes.
• Remove the cinnamon stick and serve the champurrado hot in cups or mugs.

MEXICAN HOT CHOCOLATE ATOLE CHAMPURRADO

Steps:

• Combine 2 cups water and cinnamon in a saucepan over medium-high heat. Bring to a boil; let boil for 7 minutes. Drop in chocolate tablet and stir until dissolved, 5 to 6 minutes. Reduce heat to medium and cook for 2 minutes more.
• Combine cornstarch and cold water in a small container with a lid; shake until mixed well.
• Stir evaporated milk and sugar into the chocolate mixture in the saucepan. Add cornstarch mixture and stir well. Increase heat to a simmer and cook until slightly thickened, about 3 minutes.