Chocolate

Champurrado (Mexican Hot Chocolate-ish)

by:
October 24, 2017
Photo by Julia Gartland
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

  • Serves 3-4
Ingredients
  • 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 This Recipe
Directions
  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.

See Reviews

See what other Food52ers are saying.

Review
Food52 (we cook 52 weeks a year, get it?) is a food and home brand, here to help you eat thoughtfully and live joyfully.