Champurrado

Ingredients

Instructions

1. 1

   Prepare all ingredients: chop or grate the piloncillo if needed, finely chop the dark chocolate so it melts quickly, and measure the milk, water, masa harina, vanilla, and salt. In a small bowl, whisk the masa harina with the cold water until completely smooth and lump-free.

2. 2

   In a medium saucepan, combine the milk, water, piloncillo, cinnamon stick, vanilla extract, and salt. Bring to a gentle simmer over medium heat, whisking occasionally, until the piloncillo has fully dissolved and the milk is fragrant, about 6 to 8 minutes. Do not let it boil hard, or the milk may scorch.

3. 3

   Whisk the masa slurry again, then slowly pour it into the simmering milk while whisking constantly. Cook for 3 to 5 minutes, whisking often, until the drink thickens slightly and no raw masa taste remains. The texture should coat the spoon lightly but still be pourable.

4. 4

   Lower the heat and add the chopped dark chocolate. Whisk until fully melted and smooth, about 1 to 2 minutes. If you want a silkier texture, whisk vigorously to aerate slightly in the traditional style.

5. 5

   Remove the cinnamon stick. Let the champurrado rest for 2 minutes to settle and thicken a touch more, then whisk once more and pour into 2 mugs. Serve hot.

Nutrition per serving

Notes

• •If piloncillo is unavailable, use 60 g dark brown sugar; the flavor will be slightly less complex.
• •For a thicker champurrado, increase the masa harina to 45 g; for a lighter drink, reduce it to 25 g.
• •Keep the heat moderate after adding masa and chocolate, and whisk often to prevent sticking on the bottom of the pan.
• •Champurrado is excellent with pan dulce, conchas, or tamales.

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