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    How to Make Champurrado

    11/27/2020 by Dora S. 5 Comments

    Jump to Recipe Jump to Video Print Recipe

    These cold winter nights call for a nice hot mug of champurrado. Champurrado is a pre-Colombian drink made with fresh masa or masa harina, water, piloncillo, and Mexican chocolate. It is especially good with perfectly tender tamales.

    Sauce pot filled with water, cinnamon, and piloncillo

    Champurrado History

    Champurrrado ingredients are quite simple but the combination is irresistible. Before the Spanish arrived in Mexico with their cows and their milk, champurrado was made with water.

    Glass bowl with fresh masa

    It is said that the great Aztec emperor Moctezuma Xocoyotzin enjoyed this beverage which he drank in ceremonial vessels made of gold, sweetened with agave honey, and spiced with a bit of chile.

    Glass bowl filled with masa and water

    Fray Bernardino de Sahagún documented the consumption of atoll or atolli which was drunk warm or cold by the indigenous people of Mexico, for breakfast or sometimes as a meal in itself. It was also used for medicinal and ceremonial purposes.

    Glass bowl with masa and water and a hand mixing it together.

    Atole vs Champurrado

    So what is the difference between atole and champurrado?? Atole is also a drink from pre-Columbian times that can be sweet or savory depending on the region in Mexico where you are. Traditionally, it is made by dissolving ground dried corn in milk or water and adding fruits or different flavorings to it. Champurrado is simply atole with chocolate added to it, in other words, chocolate atole.

    Bronze colored colander filled with the remnants of the strained masa

    How to Make Champurrado

    Making champurrado is quite easy, the piloncillo and cinnamon are simmered in water until completely dissolved, then a Mexican chocolate tablet is added. Once the chocolate has melted into the piloncillo mixture the fresh masa is added. The masa thickens the chocolate creating a thick, sweet, and chocolatey drink. Then everything is stirred and served hot.

    Masa liquid being poured into a saucepot to make champurrado

    The Recipe: Tips and Tricks

    This authentic Mexican champurrado is made with water instead of milk, just like in pre-Columbian times.

    • If you want to use milk you can use your favorite plant-milk.
    • The recipe calls for masa harina, but it is also delicious with fresh masa.
    • I’ve used my favorite Mexican hot chocolate, but I also recommend Ibarra chocolate.
    • If you want to make this with fresh masa, use 1/2 cup diluted in 1 cup of water. Enjoy!!
    Chapurrado in a sauce pot being frothed with a molinillo
    A mug of champurrado on a colored towel and a tamal beside it
    A mug of champurrado on a colored towel and a tamal beside it
    Save Recipe Go to Recipe Box
    5 from 1 vote

    Champurrado

    These cold winter nights call for a nice hot mug of champurrado. Champurrado is a pre-Colombian drink made with fresh masa, water, piloncillo, and Mexican chocolate. It is especially good with perfectly tender tamales.
    Pin Recipe Print Recipe
    Total Time20 mins
    Course: Drinks
    Cuisine: Mexican
    Keyword: champurrado, chocolate, vegan mexican
    Servings: 4 cups
    Calories: 127kcal
    Author: Dora S.

    Ingredients

    • 4 cups Water
    • 1 Ceylon cinnamon stick
    • 1/3 cup (3-4 oz) Chopped piloncillo
    • 2 tablillas Hernan Mexican Chocolate or (1 Ibarra tablilla)
    • ½ cup Masa harina

    Instructions

    • Place 3 cups of water, chopped piloncillo, and cinnamon stick in a medium sauce pot and bring to a simmer. Simmer for 1 to 2 minutes or until the piloncillo has completely dissolved.
    • Add the Mexican chocolate and continue to simmer and stir until chocolate has completely dissolved, about 3 minutes.
    • In the meantime place the masa harina in a large bowl and pour 1 cup of water over the masa. Use your hand to dissolve the masa into the water.
    • Pour the masa liquid into the simmering hot chocolate. Stir.
    • Simmer for 6 to 8 minutes or until the champurrado has thickened. Serve hot!!

    Video

    Notes

    If you like your champurrado on the thick side add 1 -2 tbsp. more of masa harina, but remember, the champurrado will continue to thicken as it cools. If you want to use fresh masa, use 1/2 cup of fresh masa diluted in 1 cup of water.

    Nutrition

    Serving: 1cup | Calories: 127kcal | Carbohydrates: 29g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 13mg | Potassium: 37mg | Fiber: 1g | Sugar: 17g | Vitamin A: 30IU | Calcium: 41mg | Iron: 1mg
    Tried this recipe?Mention @dorastable or tag #mexicangonevegan!
    Previous Post: « Vegan Cheese and Jalapeño Tamales
    Next Post: Mexican Buñuelos (Vegan) »

    Reader Interactions

    Comments

    1. Vegan Amigos

      October 27, 2019 at 4:37 pm

      Hi!
      I’m from Mexico too and I’ve been having a hard time trying to make my traditional foods vegan, thank you for sharing and making it easy for us, I’ve only been vegan for 2 months now and I’m definitely not going back, I tried to become vegan 5 years ago but there was not as many videos and information about how to make your own food so I didn’t succeed but I will succeed this time.

      Reply
      • Dora S.

        November 03, 2019 at 8:10 pm

        Hi, there are so many more resources than before. Hang in there!!

        Reply
    2. Lola

      November 23, 2019 at 7:41 am

      I will definitely try this! Already love what you have made is this recipe ;-)

      Reply
    3. Theia

      November 30, 2019 at 9:46 am

      Hola Dora--thank you for another great recipe! If fresh masa is readily available, how would you recommend adjusting the recipe to use Maseca (corn flour) instead?

      Reply
      • Theia

        November 30, 2019 at 9:48 am

        Whoops--sorry! I meant, if fresh masa is NOT readily available, how would you recommend adjusting for Maseca harina instead?

        Reply

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