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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
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