This champurrado is moderately sweet, not candy-sweet. Use whole milk if possible (oat and whole-fat coconut milks also work shockingly well). If you’ve only ever had “regular” hot chocolate, the texture of champurrado is going to ruin most other hot chocolates for you in the best way.
Yield: 6 servings
Total Time: 35 minutes
Prep Time: 10 minutes
Cook Time: 25 minutes
Ingredients
- 2 cups water
- 2 cinnamon sticks
- 3 cups whole milk
- 1 tablet Mexican chocolate, chopped
- 3 tablespoons piloncillo or dark brown sugar
- ½ teaspoon kosher salt
- 3 tablespoons masa harina
- ½ cup water, for hydrating masa
Preparation
Step 1
In a medium pot, add 2 cups water and the cinnamon sticks. Bring to a boil, then lower to a simmer for 10 minutes to extract flavor.
Step 2
Add milk, chopped Mexican chocolate, piloncillo or dark brown sugar, and salt. Stir continuously over medium heat until chocolate dissolves fully.
Step 3
In a small bowl whisk masa harina with ½ cup water to make a completely smooth slurry.
Step 4
Slowly pour slurry into the pot while whisking constantly.
Step 5
Keep heat at medium, stirring/whisking almost constantly for 6 to 10 minutes until slightly thickened and glossy. Ladle into mugs and serve.