Champurrado is a traditional Mexican chocolate based atole that is comfort in a cup. Atoles such as champurrado are thickened with masa harina (corn flour) and flavored with spices, fruits or chocolate. Served for breakfast in the cold months champurrado is thick, creamy, and rich and coats the belly in pure comfort.
When the temperatures drop nothing beats a warm cup of champurrado. Who doesn’t want to enjoy chocolate for breakfast!?
My abuelita made us champurrado on chilly mornings before we would head out to early Mass. I clearly remember sitting at her table grasping the warm cup, slowly sipping the chocolatey goodness. The champurrado would coat my belly in a blanket of warmth that would stay with me all morning.
Champurrado is a traditional Mexican chocolate-based atole that is comfort in a cup. Atoles such as champurrado are thickened with masa harina (corn flour) and flavored with spices, fruits or chocolate.
Served for breakfast in the cold months, champurrado is thick, creamy, and rich. It coats the belly in pure comfort and can also be found in food stalls throughout the streets of Mexico in the early hours of the morning.
This sweet beverage base is made from corn flour which gives the drink a rich, thick consistency and is often served alongside pan dulce or tamales. I personally prefer to sip my atole with a toasted bolillo, slathered in butter that I can dip into the champurrado.
Champurrado is made from masa harina (corn flour), milk, spices such as cinnamon, vanilla, anise, nutmeg, cloves, piloncillo and chocolate. The corn flour thickens the champurrado and it can be made as thick or thin as one prefers the consistency.
Masa harina is the very same corn flour used to make tortillas and tamales and can be found in the Latin section of your grocery store or at your local Mercado.
Today I want to share with you my favorite champurrado recipe made with a hint of cinnamon, nutmeg and lots of chocolate. For those of you who have never tried champurrado, think of it as a thicker, creamy version of your favorite hot chocolate.
In keeping with my abuelita’s tradition of sharing a warm cup of champurrado on chilly mornings, I decided to head into the kitchen with my children to help make champurrado. I grabbed McCormick’s cinnamon sticks and ground nutmeg and headed into the kitchen.
Tip: For a frothy champurrado whip the steamy liquid using a traditional Molino or a whisk.
CHAMPURRADO
Yield 6 Seves
Champurrado is a traditional Mexican chocolate based atole that is comfort in a cup. Atoles such as champurrado are thickened with masa harina (corn flour) and flavored with spices, fruits or chocolate. Served for breakfast in the cold months champurrado is thick, creamy, and rich and coats the belly in pure comfort.
Ingredients
3 cups water
2 Cinnamon Sticks
1 Whole Star Anise or anise seeds
1/4 Cup Masa Harina, such as maseca
2 Cups Milk
1/2 cup grated piloncillo
1/2 disk Mexican chocolate
1 teaspoon salt
Instructions
In a large pot or dutch oven bring water, cinnamon sticks and anise to a boil. Remove from heat and allow to steep for 30 minutes. Remove cinnamon sticks and anise and return pot to low heat. Slowly add masa, whisking to completely dissolve. Add milk, piloncillo, chocolate and salt, continue to whisk until all is dissolved. Whisk vigorously or use a Molino to froth before serving. Serve warm with additional grated chocolate.
Hello my name is Irene and this is the first time I made Champurrado. I was afraid to try this, I have seen others try to make it and with Not a good ending..
it was very easy with the step by step you gave on ur site…
so I was wondering if I add more of the Masa will it be even more thicker which we like it that way, so my question is should i add 1/3 instead of 1/4 of Masa when I make it again.
Thank You.