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A mug of champurrado on a colored towel and a tamal beside it

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.

Course Drinks
Cuisine Mexican
Keyword champurrado, chocolate, vegan mexican
Total Time 20 minutes
Servings 4 cups
96 kcal
Author Dora S.

Ingredients

  • 4 cups Water
  • 1 Ceylon cinnamon stick
  • 1/3 - 1/2 cup Chopped piloncillo (2-4 oz.)
  • 1 Mexican Chocolate disk (I used Ibarra, chopped into 4 pieces)
  • ½ cup Fresh masa for tortillas (nixtamal)

Preparation

  1. 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.
  2. Add the Mexican chocolate and continue to simmer and stir until chocolate has completely dissolved, about 3 minutes.
  3. In the meantime place the fresh masa in a large bowl and pour 1 cup of water over the masa. Use your hand to dissolve the masa into the water.
  4. Strain the masa liquid, and pour it into the simmering hot chocolate. Stir and froth with a molinillo or whisk.
  5. Simmer for 6 to 8 minutes or until the champurrado has thickened. Serve hot!!

Chef's Notes

If you like your champurrado on the thick side use ¾ cup of fresh masa, but remember, the champurrado will continue to thicken as it cools. I used Ibarra chocolate but you can use your favorite Mexican hot chocolate. If you can’t find fresh masa you can use 3/4 cup of masa harina.

Nutrition Facts
Champurrado
Amount Per Serving
Calories 96 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 1g6%
Sodium 14mg1%
Potassium 87mg2%
Carbohydrates 14g5%
Fiber 2g8%
Sugar 1g1%
Protein 1g2%
Vitamin A 30IU1%
Calcium 41mg4%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.