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