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Per serving
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- 1
Make the masa base
Whisk the masa harina into 2 cups of warm water in a bowl until it's totally smooth with no grainy bits, a few minutes by hand. Want it faster? Blitz it in the blender for about 30 seconds, then pour it back into the bowl. Set aside.
- 2
Simmer the spices
Pour the remaining 6 cups of water into a pot, drop in the piloncillo and the cinnamon stick, and bring to a boil over medium heat. Lower to a simmer and stir until the piloncillo fully melts, about 10 minutes. (No piloncillo? Half a cup of brown sugar does the trick.)
- 3
Melt the chocolate
Add the 2 tablets of Mexican chocolate and stir until they melt into the pot. A molinillo or a good whisk gets it frothy and smooth.
- 4
Thicken it up
Pour in the masa mixture, crank the heat to high, and stir constantly for about 5 minutes until it thickens into a silky, pourable hot chocolate that coats the back of a spoon.
- 5
Serve it hot
Ladle into mugs and serve piping hot. It keeps thickening as it cools, so if it stiffens up just whisk in a splash of warm water to loosen it back out.
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Champurrado (Thick Mexican Hot Chocolate)
Created by: TacoEveryDay
Ingredients
- 8 cup water
- 2 oz piloncillo
- 1 cinnamon stick
- 6 1/2 oz Mexican chocolate
- 3/4 cup masa harina
Instructions
- Make the masa baseWhisk the masa harina into 2 cups of warm water in a bowl until it's totally smooth with no grainy bits, a few minutes by hand. Want it faster? Blitz it in the blender for about 30 seconds, then pour it back into the bowl. Set aside.
- Simmer the spicesPour the remaining 6 cups of water into a pot, drop in the piloncillo and the cinnamon stick, and bring to a boil over medium heat. Lower to a simmer and stir until the piloncillo fully melts, about 10 minutes. (No piloncillo? Half a cup of brown sugar does the trick.)
- Melt the chocolateAdd the 2 tablets of Mexican chocolate and stir until they melt into the pot. A molinillo or a good whisk gets it frothy and smooth.
- Thicken it upPour in the masa mixture, crank the heat to high, and stir constantly for about 5 minutes until it thickens into a silky, pourable hot chocolate that coats the back of a spoon.
- Serve it hotLadle into mugs and serve piping hot. It keeps thickening as it cools, so if it stiffens up just whisk in a splash of warm water to loosen it back out.