|
07
Dec
|
Champurrado (Mexican Hot Chocolate)Posted by Muy Bueno
 50 comments » |
Champurrado is a chocolate-based drink with corn flour added to thicken it. I remember having champurrado on cold winter mornings in my grandmother’s cozy cocina. Grandma always seemed to know what little kids need on any given day, that’s what makes grandmas so special. She made this thick chocolaty drink to help me warm up in the morning. If the champurrado was too hot I remember her pouring it back and forth between two cups to cool it off.
It filled my belly and sometimes it was all I needed for breakfast. As a kid, champurrado reminded me of a thinner version of cream of wheat with a rich and delicious chocolaty taste.
Champurrado is a very popular drink during Dia de los Muertos (Day of the Dead) and Las Posadas during Christmas season. I like the hint of corn after the initial taste of chocolate on my taste buds.
Champurrado (Mexican Hot Chocolate)
Yield: 6 (4-ounce) servings
Ingredients:
3 cups of water
2 cinnamon sticks
1 anise star
¼ cup masa harina
2 cups milk
½ disk Mexican chocolate, chopped (Abuelita or Ibarra chocolate)
3 ounces piloncillo, chopped or 1/2 cup packed brown sugar
Directions:
In a large saucepan boil water with the two cinnamon sticks and anise star. Remove from the heat, cover and let the cinnamon sticks and anise star steep for about 10 minutes. Remove the cinnamon sticks and anise star, return to low heat and slowly add the masa harina to the warm water, whisking until combined. Add milk, chocolate, and piloncillo.
Heat over medium heat just until boiling; reduce heat. Simmer, uncovered, about 10 minutes or until chocolate is completely melted and sugar is dissolved, whisking occasionally. Serve immediately.
Photography by Jeanine Thurston
Pssst…don’t forget to order the 2011 Muy Bueno Calendar here.
Pingback: Buñuelos (Mexican Fritters) « Muy Bueno Cookbook
looks wonderful!! I will have to try this one. xo
muybuenocookbook replied: — December 7th, 2010 @ 10:55 pm
Thanks Joyce!!! We’d love to hear what you think of it!
I’ve always wanted to try this. I’ve seen it highlighted on so many foodie shows and travel pieces. It sounds very warming and satisfying.
I need to try this!!
Pingback: Cocoa Mocha Twist Coffee | Whole Coffee Beans
Thats really funny. In the Filipino culture, we have Champorado, which is a chocolate rice pudding.
when i saw your headline, i assumed it would be the same because my grandma made me these durign the winter mornings.
haha, thanks for posting this.
This sounds like such a nourishing way to start a cold morning … will have to give it a try!
As a lover of all things hot chocolate, I should try this one day… sounds nice and interesting!
I welcome any variant of trusty hot chocolate. We had a thick rich chocolate beverage when we were in Guatemala this fall. Decadent, satisfying, happiness.
Can’t wait to try on my grandkids. We r having a tamaleda on the 18th can u give tips on u-Tube it will be recorded for U -tube
muybuenocookbook replied: — December 13th, 2010 @ 9:27 am
Hi Laura! Best of luck at your tamalada!!! We will definitely add this recipe to our video recipes, but to be honest I don’t think that will happen anytime soon. Please be sure to subscribe to our blog (if you have not already) and stay tuned to some upcoming video recipes. Feliz Navidad!!!
Hellow!
I love your site, It is a pleasure to visit.
I have added your site to my site.
Please link my site to your site.
Thank you!
http://necomama-afternoontea.blogspot.com
I’ve had a processed version of Champurrado at a local cafe in Baltimore, and I’m so glad I found this homemade recipe for it!
Pingback: Biscochos « Muy Bueno Cookbook
I tried this today it tastes great but it wasn’t as thick as I would of liked it to be, any tips?
muybuenocookbook replied: — December 17th, 2010 @ 3:22 pm
Hi Devin: So happy you tried our recipe! If you like it thicker then just add more harina. We don’t like it too thick so that is why we do not add too much of it. Hope that helps.
Warm regards (on a cold day) ~Yvette
Pingback: Preparing for La Navidad « Muy Bueno Cookbook
Hi-
masa harina is a mexican flour, right? My plan is to get my list together this week to serve this on Christmas day. xo
muybuenocookbook replied: — December 19th, 2010 @ 9:33 am
Hi Joyce: We use Maseca Corn Masa Flour. I made this last night for a posada and it was the perfect addition to the party! Good luck and have a wonderful Christmas!
Stunning! I just found your blog via Foodgawker and am so glad I did. I’m always looking for recipes that remind me of my childhood and this one ranks right up there. It was such a weekend treat for us to get champurrado. Now, living in Boston it’s basically impossible trying to find a place that serves it. I can’t wait to give this a try! Adding you to my Google Reader now and look forward to future recipes.
muybuenocookbook replied: — December 28th, 2010 @ 9:39 am
klutzychef: Bienvenido! Welcome!!! I am so happy you found Muy Bueno and are now part of our bloggin’ familia! I took a sneak peak at your blog and LOVE that peppermint cosmo — very clever! If you subscribe to our blog I can email you a PDF with some of our cocktail recipes. Enjoy the champurrado recipe!
klutzychef replied: — December 28th, 2010 @ 12:13 pm
Consider it done! Looking forward to those recipes. Just in time for New Year’s eve!
I am going to make this drink again, but do not have star anise…do you know of a good substitute for this drink? Thanks so much.
Annalise: You can try anise seed, fennel seed, or even caraway seed. The recipe only calls for ONE anise star, so you should be okay without it if you don’t have a substitute in your kitchen. I guarantee your drink will be just as yummy without it! Best of luck!
Pingback: Champurrado Mexican Hot Chocolate | Walter's Greasy Spoon
Pingback: Día de la Candelaria (Candlemas) « Muy Bueno Cookbook
Oop, I just noticed this post is a little old. But I just stumbled it. Hopefully you’ll see this and maybe be able to answer my question. I’ve seen masa harina in the store, but I had always assumed it was something closer to cornmeal, as in gritty and (I would think) kinda icky to drink. So is it the same thing as corn starch? Or something else entirely? This recipe sounds so good and I want to try it, but I’m afraid of using the wrong ingredients.
muybuenocookbook replied: — February 14th, 2011 @ 9:35 am
Hola Kimberley,
Masa harina is the flour used for making tamales and corn tortillas, and is also used to thicken this rich, chocolate drink. If you find that you would prefer the champurrado to be thinner, just decrease the amount of masa harina to your liking. Be sure to whisk to prevent lumps. Hope that helps!
I know its getting hotter, but I must have this soon. What is piloncillo? And is it hard to find at a latin market? And last question, this masa you use is the regular masa used to make tortillas right…maseca?
muybuenocookbook replied: — March 16th, 2011 @ 2:52 pm
Piloncillo is Mexican brown sugar. It is a VERY popular ingredient and if you have access to a Latin market you are sure to find it. Yes, Maseca – Corn Masa Flour same one we use to make a corn tortillas. Hope that helps and best of luck with our recipe. It’s super yummy no matter if it’s warm out!
Pingback: Pan de Muerto (Bread of the Dead) « Muy Bueno Cookbook
Excellent! I thought the recipe didn’t call for enough chocolate or masa……I was wrong. I included the other half of chocolate disc and went another couple of tables spoons of masa…..it wasn’t bad, but I think following the measurements on the round will produce a perfect balance….thanks for post!
muybuenocookbook replied: — November 14th, 2011 @ 9:24 am
Thanks for commenting Hector. And so glad to hear you experimented with the recipe. If you ever make it again following the recipe let us know what you think.
Pingback: Mexican-Style Thanksgiving Fiesta « Muy Bueno Cookbook
Pingback: An Interview with Muy Bueno Cookbook, My Favorite Foodies Series
im making this tonight……….wish me luck!!
muybuenocookbook replied: — December 13th, 2011 @ 2:57 pm
Best of luck Lori! YUM!
Once made can this be kept warm in a crock pot?
muybuenocookbook replied: — December 14th, 2011 @ 12:47 pm
Absolutely Jennifer! I normally just have it on low in a pot on the stovetop, but I’m LOVIN’ the Crockpot idea. Just keep on low-heat, and voila. Genius!
hi joyce ive been looking for a recipe of champurrado for a long time thanks
muybuenocookbook replied: — January 3rd, 2012 @ 8:49 pm
So glad you found us lildee77~
Good stuff!
muybuenocookbook replied: — January 3rd, 2012 @ 8:48 pm
Gracias Jesus!
I made this for Christmas, and everyone LOVED it! It’s been so long since we’ve shared traditions like this, it was a great way to stir up a little bit of nostalgia. Ever since I saw this post, I had a serious longing to make more of an effort to incorporate my Mexican heritage into my everyday life.
Thank you for the inspiration!
muybuenocookbook replied: — January 3rd, 2012 @ 8:51 pm
We LOVE to hear that itssunnyinmysoul! Thank you for letting us know. We are all about keeping memories alive. Salud to a New Year and keeping your Mexican heritage alive.
Pingback: My First Rosca de Reyes « Muy Bueno Cookbook
Finally found the ingredients I needed to make the Champurrado… delicious! I’m not a big fan of anise flavoring, but in this recipe it’s not so noticeable or strong. What an awesome drink in this crazy frigid weather we are having in Lancaster!!!
muybuenocookbook replied: — January 17th, 2012 @ 12:52 pm
So exciting that you made it and glad you loved it Patricia! I’ll be making it in a couple of weeks for Dia de La Candelaria. Wish I had a cup of it right now with this chilly Colorado day.
Pingback: From the Kitchen: Bunuelos {Mexican Fritters} « {love+cupcakes} Blog