Prep 5 mins
Cook 15 mins
This Mexican masa harina/chocolate drink is primarily served with celebratory meals and tamales, though it is also a comfort food in the morning, served with spicy things or given to kids to drink.
- 1419.54 ml whole milk
- 236.59 ml masa harina (corn flour)
- 473.18 ml water
- 236.59 ml brown sugar, firmly packed
- 85.04 g unsweetened chocolate, grated
- 1 cinnamon stick
- Heat the milk and chocolate in a saucepan, stirring to dissolve the chocolate.
- When chocolate is completely dissolved, remove from the heat and set aside to keep warm.
- Mix the masa harina with the water in another saucepan; place over low heat, add the cinnamon stick, and cook until the mixture has thickened and the masa becomes translucent.
- Add the chocolate milk and sugar. Stir to dissolve the sugar and simmer for a few minutes.
- Remove the cinnamon stick and serve the champurrado hot in cups or mugs.
Utterly delicious! The masa harina makes such a special flavour and texture. For the milk I used almond milk, and I used a piloncillo for sugar which I dissolved in the hot milk. Really easy, and soooo goood :) Thanks for posting!!
Made for ZWT 8 /Mexico for the Lively Lemon Lovelies
Technically masa harina and corn flour are not the same thing. Masa harina (literally dough flour) is made from lime-treated corn and used to make tortillas and tamales. Corn flour is harina de maíz in Spanish and is raw corn flour. But both can be used, but the flavor is different. I like blue corn flour best for this. And you can use cocoa, or Mexican chocolate (which may already have cinnamon or other spices and almonds, etc. in it) too. You can make corn flour in a coffee or spice grinder from corn meal (or non-instant corn grits, polenta) or dried corn kernels (if your grinder is sturdy). Just grind it really fine. If you use corn flour - I mix it with cold water - enough to make it pour and then add it to the hot liquid - no lumps. Lastly the liquid to dry rate in this recipe is rather low - you might have to thin it when using some types of corn flour. I cook it longer - so it's silky, and these measurements will be really thick - like porridge for me.
I live 5 minutes away from Mexico and so I have high expectations for champurrado. I like this, but couldn't give 5 stars. I changed things up a bit here, so it might be my fault that it wasn't superb. First of all, I used4.5 c nonfat milk and 1.5 c. half and half. I upped the masa and water accordingly and I used 2.3 tablets of abuelita chocolate. I upped the brown sugar after tasting, but later regretted it b/c it was too sweet (next time I will put the indicated amount!) I didn't know what translucent masa is supposed to look like so when I thought it was thick enough I added it to the milk. It was super lumpy after lots of stirring so I blended the lumps in the blender and it is nice and smooth now. I really do like it, it's just too sweet