Description
This recipe was inspired by a version created at Casa de Chocolates by co-founder Arcelia Gallardo. A traditional Mexican and Central American atole (masa-based hot drink), champurrado is a thick hot chocolate typically served in the morning with churros or as an afternoon snack. It’s very popular during the holiday season when it is served alongside sweet tamales, but who says we can’t keep the holidays going up until Valentine’s Day and beyond!
Ingredients
- 1/2 cup masa harina (Mexican-style corn flour)
- 3 cups whole milk
- 1 3/4 cups water, divided
- 3–4 tablespoons unsweetened cocoa powder
- 2 tablespoons piloncillo*, chopped (or 2 tablespoons brown sugar)
- 1/2 heaping teaspoon ground cinnamon
- 1–2 star anise pods (whole or ground)
- 1/4 teaspoon ground ancho, padilla, or cayenne chile
- Cinnamon sticks and whole dried chilies for garnish
Instructions
Dissolve masa in ¼ cup boiling water. Add milk and mix well.
Boil 1½ cups water with piloncillo, cinnamon, star anise, ground chile, and cocoa powder until piloncillo dissolves.
Add the masa and milk mixture to the spiced hot water. (Masa and milk may be strained for less graininess.)
Turn flame to low and cook, stirring constantly for about 20 minutes or until mixture thickens. Ladle into cups. and garnish as desired to serve.
Notes
*Piloncillo, an unrefined sugar that’s shaped into large cones, can be found at any Latin-American grocery store.
- Category: Beverage
