Most of you who have followed my website know I am married to a Mexican-American beauty! One of her favorite hot drinks growing up was champurrado, or what I call Mexican Hot Chocolate. It is actually known as Atole, a traditional masa-based, hot corn-based beverage of Mexican and Central American origin. It is rich, thick, creamy, comforting and so very satisfying. If you’d like, you can kick it up a notch with a shot of rum, Bailey’s, chocolate liqueur, or your favorite libation. We use an olla (a ceramic pot) to make the hot chocolate. I had been told that it comes out much better by making it in a olla than in a regular pot but either will do. I have to say after doubting that there would be a difference, we did a taste test and I liked the one made in the olla better.
INGREDIENTS:
- 4 Cups whole milk
- 4 Ounces piloncillo (a raw form of pure cane sugar)
- 2 Discs of Mexican chocolate (Abuelita Brand is my favorite)
- 1 Large cinnamon stick
- 1 1/2 Cups of warm water
- 1/2 Cup of masa harina (The same as Maseca brand)
- Pinch of kosher salt
- 3 Tsps. good vanilla extract (Mexican vanilla is one of the best)
INSTRUCTIONS:
- Add the milk, piloncillo, Mexican chocolate disks and large cinnamon stick to a medium olla or pot.
- Heat over medium to medium-low heat until the piloncillo and chocolate have completely dissolved, whisking frequently to avoid the mixture sticking to the bottom of your olla or pot.
- Remove and discard the cinnamon stick. Use a strainer if it has broken into pieces.
- Add the masa harina to the warm water and stir until well blended and smooth.
- Add the masa harina mixture, vanilla extract and salt to the olla or pot. Whisk well to combine.
- Bring the mixture to a simmer, reduce to low heat and continue cooking, whisking frequently for 10 to 15 minutes or to your desired thickness. Whisking often and vigorously will give you a smoother and creamier texture.
- Serve with a sprinkle of cinnamon or cinnamon stick. Add your libation if you so choose.
You can store left over champurrado in your refrigerator. When reheating, you may want to add a little more milk as the drink will thicken more after refrigeration.
Visit the STORE in this website to shop for items used in this recipe.
Could u use flour or is that corn meal that u are using! Sorry is that used masa harina for tamales
I have never used flour. You are correct that the masa harina is the same used for tamales. Try it first with the masa and if you don’t like it try again with flour. Thank you for your interest.