Description
Corn thickened chocolate drink from Mexico.
Ingredients
- 2 cups (500g) whole milk. I prefer milk but you can absolutely do this with water or milk alernatives. Be aware that some milk substitutes have thickeners, this will affect cook time. Cook a few minutes less if you will use milk substitutes.
- 2 tablespoons (20 grams) masa flour or masa dough.
- 2 packed tablespoons (40 grams) of piloncillo, rapadura or dark brown sugar. You can add more or less. 40 grams is pretty sweet but it is my level of goodness.
- 30 grams 70% dark chocolate. Traditional recipes use 20 grams of chocolate because chocolate is an expensive ingredient. Sometimes when I am sad I use 40 grams. Anywhere between 20 grams and 40 grams of chocolate will produce a good champurrado.
- 1/2 of one Ceylon cinnamon stick- optional. Super traditional but will overwhelm chocolate flavor. Has to be “Mexican” cinnamon also known as Ceylon cinnamon. Not the same cinnamon used for cinnamon buns.
Instructions
- Dissolve the masa in your milk or water. Use your hands to help it dissolve or a whisk to dissolve. Dissolve until there is no more visible masa or flour.
- Put a strainer over a pot and pour the milk already with the dissolved masa in the pot.
- Add the sugar and cinnamon stick (if using) and bring to a boil while constantly whisking. This can burn or boil over quickly.
- You need it to come to a boil to cook the corn flour. Once it has boiled for 30 seconds, turn heat down or remove from the heat and add the chocolate. Constantly whisk.
- Allow the chocolate to melt with little or no heat and let the mix become one. It should turn the color of chocolate.
- You don’t want this to boil again but you do need to return it to the heat to allow to thicken.
- Constantly stirring and being mindful of the mixture sticking to the bottom, continue to cook for about 2 minutes. It will begin to look like a custard or a cream soup.
- You can try the custard test, dip a spoon and remove it, when it completely coats your spoon, it is ready. It will thicken as it cools. If it thickens too much you can add a tablespoon at a time of your milk/water, to help make it less thick.
- If it does not want to thicken, it means that it does not have enough masa. Dissolve a little bit more in milk or water and strain into the pot. If it thickens too much add more liquid. The correct consistency is thick. Thicker than heavy cream but not thick like mayo.
- Pour into your cup and wait a few minutes because this is piping hot and it will burn your tongue. Usually I begin to drink this with a spoon. Scooping only the top layer that has cooled. Please let this cool. I burn my tongue every time.
- You can save left overs in the fridge up to 2 days but when you reheat you will need to add more liquid because it will be twice as thick after you refrigerate. This is if you want to drink it; my father used to eat these days old champurrado with a spoon.
- Category: hot chocolate
- Method: boil
Keywords: hot chocolate, cacao drinks, hot cocoa, atole, champurrado