Description
Mexican Champurrado is a warm, thick, and rich traditional Mexican drink made with masa harina, piloncillo, cinnamon, and Mexican hot chocolate. It combines the comforting flavors of cinnamon and star anise with the creamy texture of milk and masa, making it a perfect cozy beverage to enjoy during chilly days or festive occasions.
Ingredients
For the Champurrado
- ¾ cup water
- ½ cinnamon stick
- ½ star anise
- ¼ cup piloncillo
- 2 ¾ cups whole milk
- ½ cup evaporated milk
- 1 Mexican hot chocolate disk, roughly chopped
For the Masa
- 3.5 ounces masa harina
- 1 cup water
Instructions
- Heat the Water and Spices: Add the water to a large pot over medium-low heat. Let it heat for 3-4 minutes. Add the cinnamon stick, star anise, and piloncillo. Stir well and let it simmer for 5 minutes or until the piloncillo is fully dissolved.
- Add Milks and Chocolate: Pour in the whole milk and evaporated milk. Stir well. Immediately add the chopped Mexican hot chocolate disk. Reduce the heat to low and stir occasionally to let the chocolate melt and blend.
- Prepare Masa Mixture: Add the masa harina and 1 cup of water to a blender. Process for 2-3 minutes until completely smooth. Strain the mixture back into the pot through a fine sieve to prevent lumps.
- Simmer until Thickened: Keep stirring continually and allow the mixture to simmer for 20-25 minutes. Taste and add more piloncillo if desired for extra sweetness. Then remove from heat.
- Strain and Cool: Strain the champurrado again to remove the cinnamon, star anise, and any lumps. Let it cool for 10 minutes; during this time, it will thicken further. Serve warm and enjoy!
Notes
- Storage: Refrigerate leftovers in an airtight container for up to 4 days. The drink will thicken as it cools; to thin, stir in 1 tablespoon of milk at a time until desired consistency is reached.
- Reheat: Microwave for up to 1 minute or until warm, or reheat gently in a small pot over medium-low heat for 8-10 minutes, stirring occasionally to prevent burning and promote even heating.
