Chocolate

Champurrado (Mexican Hot Chocolate-ish)

by:
October 24, 2017
2 Ratings
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 what other Food52ers are saying.

1 Review

Frank B. October 26, 2017
Don't see when the brown sugar and cocoa powder get added. Please advise.