Champurrado (Mexican Hot Chocolate)
This recipe guides you through creating a traditional Mexican champurrado, a comforting and thick hot chocolate beverage. It combines Mexican chocolate with pinole, a coarse maize flour, and piloncillo sugar, all infused with aromatic spices like cinnamon, clove, and star anise. The process involves steeping the spices to create a fragrant base before blending it with the rich chocolate and maize mixture. The result is a deeply flavourful and cosy drink, perfect for sharing. This recipe yields approximately 12 servings and takes around 35 minutes to prepare from start to finish.
Ingredients
- 1.5 cups water
- 1 cinnamon stick
- 1 whole clove
- 1 pod star anise
- 4.25 cups milk
- 2 tablets Mexican chocolate (such as Chocolate Ibarra®)
- 0.75 cup pinole (coarse ground maize flour)
- 1 pinch crushed piloncillo (Mexican brown sugar cone), or more to taste
Method
- Combine the 1.5 cups water with the cinnamon stick, clove, and star anise pod in a saucepan and bring to a boil. Take it off the heat and let the spices infuse for about 10 minutes until the water is aromatic, then strain it.
- In another saucepan, warm the 4.25 cups milk, two chocolate tablets, and 0.75 cup pinole, whisking continuously for about 10 minutes until the chocolate melts and the mixture thickens. Remove from the heat, stir in a pinch of crushed piloncillo, and let it sit for about 5 minutes more so the sugar dissolves. Finally, pour the strained cinnamon water into the chocolate mixture and stir everything together.
Nutrition (per serving)
Calories524 kcal
Fat4 g
Sugars38 g
Protein3 g
Sodium276 mg
Recipe details
CategoryDrink
Cuisinemexican
Authormonmedel
