Champurrado

You've never had hot chocolate like this.

By Gabby RomeroPublished: Dec 9, 2022

Approved by the Delish Test Kitchen

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PHOTO: ERIK BERNSTEIN; FOOD STYLING:MAKINZE GORE

Yields:

8 c.

Prep Time:

15 mins

Total Time:

30 mins

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Champurrado is the best kind of hot chocolate you could have on a cold winter day. Unlike the plain, watery version you make with the powdered stuff, this hot chocolate is thick, rich, and decadent. It’s technically considered a type of atole, a warm drink invented by the Aztecs that uses masa harina to thicken it. That’s right, this drink uses masa harina, which is typically used to make corn tortillas. Instead of tasting like a Choco Taco, though, the masa lends a delicately sweet corn flavor and gives the champurrado a delightful richness.

You do need to take the time to cook it down to allow the granules to absorb the liquid; otherwise, your champurrado could turn out grainy. This drink is traditionally sweetened with piloncillo, an unrefined and caramelized cane sugar typically molded into a cone shape. Unless you have a Mexican market near you, you’ll most likely have to grab some online. But in a pinch, you could use dark brown sugar.

Champurrado is traditionally enjoyed around the holidays or for breakfast, but no matter how or when you serve it, it should be hot. The cooler it gets, it’ll become thick like a pudding and will develop a skin on top. If you want to drink it later, just give it a good stir and reheat it in the microwave. Happy sipping!

Did you try making champurrado? Let us know how it went in the comments!

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Ingredients

4 cups
water
1 cup
(135 g.) masa harina, such as Maseca
4 cups
whole milk
2
(3.1-oz.) Mexican hot chocolate tablets, such as Abuelita
4 oz.
piloncillo or 1/2 cup (105 g.) packed dark brown sugar
1/2 tsp.
pure vanilla extract
1/4 tsp.
ground cinnamon

Directions

1. Step 1In a medium pot over medium heat, heat water until it starts steaming. Gradually add masa harina, whisking constantly, until combined and smooth. Continue to whisk over medium heat until masa is softened and looks like a smooth batch of grits, about 3 minutes.
2. Step 2In a small pot over medium-low heat, cook milk, hot chocolate, piloncillo, vanilla, and cinnamon, stirring occasionally, until chocolate is dissolved, about 4 minutes.
3. Step 3Whisking constantly, gradually add milk mixture to pot with masa mixture. Continue to cook over medium-low heat, stirring occasionally, until mixture coats the back of a spoon and no grittiness remains, about 4 minutes.
4. Step 4Divide champurrado among mugs and serve.
5. Step 5Make Ahead: Champurrado can be made 3 days ahead. Let cool completely, then transfer to an airtight container and refrigerate. To reheat, transfer chilled champurrado to a pot with 1 cup water and cook over low heat until smooth and pourable.