My life changed after having this rich, thick champurrado. Of course I love Mexican hot chocolate, but this champurrado takes hot cocoa to the next level. Now that Las Posadas are around the corner, I learned how to make it and that's the recipe I'm sharing today with you. Trust me: there is nothing more comforting when it's cold outside.
Read more ¿Qué más?: Celebrate National Hot Cocoa Day with Tradicional Mexican Champurrado
Image via Enriqueta Lemoine
Aromatic ingredients
Undoubtedly, what makes the champurrado so flavorful and aromatic are the spices. For 4 cups you'll need: 6 cloves, 2 anise stars and 2 cinnamon sticks. In addition, you'll need piloncillo (panela or papelón) to sweeten. This blend gives it its flavor and characteristic aroma.
Corn flour
For your champurrado to properly thicken, you'll need 1/2 cup of corn flour (masa harina.)
Th best chocolate
Of course, if we do champurrado, the chocolate has to be the best Mexican chocolate.
In a pot...
Put the piloncillo, spices and 1-2 cups of water to boil.
Once it boils
Stir occasionally until the piloncillo is dissolved.
Discard the solids
Discard the solids: cinnamon sticks, cloves and anise stars.
Add the chocolate
Add the chocolate to the pot and continue cooking.
Stir
Stir occasionally until the chocolate melts.
Add the corn flour
This is the ingredient that will give the champurrado its thick consistency.
Stir again
Keep stirring.
Keep stirring
Keep stirring until you get the desired consistency.
Add milk
Three cups of milk will be enough for your champurrado. We're almost there.
More stirring
While you heat the champurrado, continue stirring until it begins to boil. Once it boils, turn off the heat and serve.
Look at how beautiful!
Serve and garnish with a cinnamon stick.
