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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
- 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
- In a medium saucepan with a heavy bottom, whisk together the water and milk, dark chocolate, morita or chipotle powder, salt, and cinnamon sticks.
- 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.
- This recipe is a Community Pick!
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