Champurrado (Mexican Hot Chocolate-ish)

By Food52 • October 24, 2017 1 Comments

4 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!


Author Notes: Champurrado is a warm, thick chocolate drink from Mexico that gets its heft from cornmeal or masa harina. This recipe is adapted from Yani Sanchez of Chicago's Bar Takito.

Featured in: Day of the Dead in a Spread.
Food52

Advertisement

Serves 3-4

  • 1/4 cup masa harina
  • 1 cup dark brown sugar
  • 2 teaspoons cocoa powder
  • 1/8 teaspoon morita or chipotle powder
  • 1/8 teaspoon sea salt
  • 2 cups water
  • 2 cups milk
  • 4 ounces dark chocolate (70% cocao)
  • 2 cinnamon sticks
  1. In a medium saucepan with a heavy bottom, whisk together the water and milk, dark chocolate, morita or chipotle powder, salt, and cinnamon sticks.
  2. Place the pan over medium-high heat and bring to simmer, stirring frequently. Reduce the heat to medium–low, add the masa harina, and continue simmering & stirring until the mixture is smooth/thickened to your liking. Topped with whipped cream (flavored or not) and shaved chocolate, if you'd like.

More Great Recipes:
Booze-Free Drinks