Traditional Champurrado
Champurrado is a thick, masa-based chocolate drink that relies on steady heat and constant movement to reach the right consistency. You combine water, cinnamon, and piloncillo to create a spiced base, then whisk in masa harina to thicken it before adding the chocolate until it emulsifies into a smooth, drinkable porridge.
Consistency is your primary goal.
Keep your whisk moving to prevent the masa from settling at the bottom, which burns quickly. If the drink becomes too thick, thin it with a splash of water or milk until it coats the back of a spoon.
- Heavy-bottomed pot
- Balloon whisk
- Wooden spoon
What goes in.
- 4 cupswater
- 1 discMexican chocolate, roughly chopped
- 2 ozpiloncillo, grated
- 1/2 cupmasa harina
- 1 stickcanela (Mexican cinnamon)
Avoid the lumps
Mix your masa harina with a half-cup of cold water in a separate bowl until smooth before adding it to the simmering pot. This prevents the flour from clumping when it hits the heat.
The method.
Heat the base
Bring the water, piloncillo, and cinnamon stick to a boil in your pot over medium-high heat. Let it simmer for five minutes until the piloncillo is fully dissolved and the liquid is dark amber.
Thicken the mixture
Whisk in the masa slurry you prepared earlier. Continue whisking constantly; the liquid will turn opaque and begin to thicken as the starch hydrates.
Incorporate the chocolate
Reduce the heat to low. Add the chopped Mexican chocolate and stir steadily until it melts entirely into the mixture, turning the color to a deep, warm brown.
Final texture check
Keep the pot on very low heat for another three minutes. If it coats the back of a wooden spoon, it is ready. Remove the cinnamon stick before serving.
Other turns to take.
Leche-style
Replace one cup of water with whole milk for a creamier finish.
Spiced
Add a pinch of ground anise seed with the cinnamon for a sharper aroma.
When it doesn't go to plan.
Always use a heavy-bottomed pot to distribute heat evenly and prevent burning the corn base.
If you accidentally make it too thick, add small amounts of hot water until it reaches a drinkable consistency.
Do not let the mixture reach a rolling boil once the chocolate is added, as the dairy solids in the chocolate can separate.
The ones that keep coming up.
Can I use regular cocoa powder?
It is not recommended. Traditional Mexican chocolate contains sugar and cinnamon already, which provides the necessary body and character to the drink.
How do I know when the masa is cooked?
The drink will lose its raw, grainy texture and become silky and smooth. If it still tastes like raw cornmeal, keep it on low heat for a few more minutes.
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