Description
This easy Champurrado recipe creates a rich and creamy Mexican chocolaty drink made with masa harina, milk, dark chocolate, brown sugar, and cinnamon. Perfectly warming and comforting, this traditional beverage is smooth, thick, and full of deep chocolate flavor, ideal for chilly mornings or festive occasions.
Ingredients
Dry Ingredients
- 1/2 cup masa harina corn
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon Kosher salt
Wet Ingredients
- 3 cups water
- 1 cup whole milk
Sweeteners & Chocolate
- 1/2 cup dark chocolate chunks
- 1/4 cup dark brown sugar, packed
Instructions
- Prepare masa mixture: Add 1/2 cup masa harina and 3 cups water to a medium saucepan. Whisk well over medium heat until the masa harina is completely absorbed and the mixture is smooth, stirring continuously to prevent lumps.
- Add milk and simmer: Pour in 1 cup whole milk and bring the mixture to just barely a simmer, making sure not to boil.
- Add chocolate and seasonings: Stir in 1/2 cup dark chocolate chunks, 1/4 teaspoon ground cinnamon, 1/8 teaspoon Kosher salt, and 1/4 cup packed dark brown sugar.
- Melt chocolate and finish: Turn off the heat and whisk vigorously until all the chocolate is melted and the drink is creamy and smooth.
- Serve: Pour into hot chocolate cups and enjoy the traditional warm, thick Mexican drink.
Notes
- Use masa harina specifically for making drinks or tortillas for the best texture.
- Adjust the amount of brown sugar for desired sweetness.
- For a dairy-free version, substitute whole milk with almond or oat milk.
- Use Mexican table chocolate or a good quality dark chocolate for authentic flavor.
- Constant whisking is key to avoid lumps and ensure smoothness.
