Best Champurrado Mexican Chocolate Beverage Recipes

CHAMPURRADO

Champurrado image

A traditional Mexican chocolate drink.

Provided by monmedel

Categories World Cuisine Recipes Latin American Mexican

Time 35m

Yield 12

Number Of Ingredients 8

Ingredients

1 ½ cups water
1 cinnamon stick
1 whole clove
1 pod star anise
4 ¼ cups milk
2 tablets Mexican chocolate (such as Chocolate Ibarra®)
¾ cup pinole (coarse ground maize flour)
1 pinch crushed piloncillo (Mexican brown sugar cone), or more to taste

Steps:

Bring water, cinnamon stick, clove, and star anise to a boil in a saucepan; remove from heat and allow spices to steep until water is fragrant, about 10 minutes. Strain.
Heat milk, chocolate, and pinole in another saucepan over medium heat, whisking until chocolate is dissolved and liquid is thickened, about 10 minutes. Remove from heat and add piloncillo; let rest until sugar is dissolved, about 5 minutes more. Pour cinnamon water into chocolate mixture and stir to combine.

Nutrition Facts : Calories 524.4 calories, Carbohydrate 63.3 g, Cholesterol 6.9 mg, Fat 3.9 g, Fiber 0.7 g, Protein 3.4 g, SaturatedFat 2.3 g, Sodium 276.1 mg, Sugar 37.8 g

CHAMPURRADO (MEXICAN CHOCOLATE BEVERAGE)

Champurrado (Mexican Chocolate Beverage) image

Thick and chocolate-y! It's traditional to use a special whisk called a molinollo to mix the ingredients.

Provided by COOKGIRl

Categories Beverages

Time 10m

Yield 6 serving(s)

Number Of Ingredients 5

Ingredients

4 ounces mexican chocolate (this is called Ibarra chocolate, about 2 "discs")
2 1/2 cups water
2 1/2 cups milk
7 ounces masa harina
2 tablespoons dark brown sugar (Mexican panocha sugar, also known as piloncillo is what I use for this recipe)

Steps:

NOTE: If Mexican chocolate is unavailable, you can substitute by mixing 4 ounces of dark bitter chocolate (minimum 70% cocoa solids) with 1/4 cup ground almonds, 1/4 cup sugar and 2 teaspoons ground cinnamon. Process in food processor to fine powder.
Grind the chocolate to a fine powder. I use a cheese grater to grate the chocolate first then whirl the chocolate in a clean coffee mill.
Put the milk and water in a heavy saucepan, heat on medium, and gradually stir in the masa harina until a smooth paste is formed. Use a molinollo or a wire whisk for frothing the liquid.
Place the saucepan over medium heat and bring the mixture to an almost boil, stirring constantly untl the frothy drink thickens.
Stir in the powdered chocolate, then add the sugar. Serve immediately. Garnish with a cinnamon stick if desired.

Nutrition Facts : Calories 284.7, Fat 8, SaturatedFat 4.1, Cholesterol 14.2, Sodium 56.3, Carbohydrate 49.3, Fiber 2.9, Sugar 17.6, Protein 7.1

CHAMPURRADO (MEXICAN HOT CHOCOLATE)

Champurrado (Mexican Hot Chocolate) image

This recipe is from the Nestle Very Best Baking. Champurrado is a tradition in my part of the world on Christmas morning with tamales and sweet bread.

Provided by PaulaG

Categories Beverages

Time 30m

Yield 12 serving(s)

Number Of Ingredients 6

Ingredients

12 cups water, divided
3 cinnamon sticks
1 1/2 cups masa harina flour
1 1/2 cups brown sugar, packed or 2 (6 ounce) piloncillo cones
1 ounce unsweetened baking chocolate
2 teaspoons vanilla

Steps:

In a large saucepan, combine 8 cups of the water and cinnamon; bring to a boil.
Place the remaining water and masa harina in a blender; cover and blend until smooth.
Pour the mixture through a fine mesh sieve into the cinnamon-water mixture.
Bring to a boil, reduce heat to low; cook, stirring constantly with wire whisk for 6 to 7 minutes or until thickened.
Stir in sugar, chocolate and vanilla extract.
Cook, stirring frequently, for 4 to 5 minutes or until chocolate is melted and flavors well blended.