My Mom’s Mexican Champurrado Recipe

It’s finally cold in California, and by cold I mean it’s finally under 70 degrees. Now the real fun starts, we get to partake in all of the “cold weather” activities that others have now been enjoying for weeks. One of my favorite things to do when it’s cold outside is cuddle up  while enjoying delicious hot treats. One of my favorite hot drinks is the Mexican Champurrado that my mom spices up each winter. 

Champurrado is basically a thick hot chocolate. It has been around since pre-Columbia times among the Aztecs and Maya. Now that I’m a mother I have decided to finally learn my mom’s recipe and hopefully be able to share this part of our culture with my little one.

If you want to go the easier way, various instant mixes are now available at your local grocery store. However, while they do have the flavor, they lack the thickness that I personally think makes this drink fabulous.

The recipe I will share with you today has been in my family for ages. Of course, there are different ways to make champurrado and I am sure they all taste delicious. I hope you enjoy this recipe.

Ingredients

• 1/4 cup masa harina flour
• 2 cups water (some people use milk)
• 1/2 disk of Mexican Chocolate
• 1/3 cups of sugar
• 2 cinnamon sticks

These are the two specific ingredients that I used and you can find at your local grocery store or amazon.com  Everything else is very basic.

1.Mexican Chocolate: Chocolate Abuelita / 2. Masa Harina Flour

This page contains affiliate links, via Amazon, for which I receive a very small amount of compensation

Steps

1. Start off by heating a pot full of water with the two cinnamon sticks until it boils.
2. Once it has boiled, add the 1/3 cups of sugar.
3. Add the disk of chocolate until it dissolves.
4. While your chocolate is dissolving, in another pot dissolve the flour into a little water until there are no more lumps. Make sure that you do not add too much water since you still want the consistency to be thick.
5. Once there are no more lumps in the flour, add it to the first mixture.
6. Stir over for about fifteen minutes and you’re done.

If you want to add a little fun in your life, you can even add a little bit of alcohol to your chocolate. A few years back in Amsterdam I tried hot chocolate with a little bit of tequila, it was just what I needed for a cold day at “De Dam”. I’m sure champurrado would go great with something like tequila.

Let me know if you try this recipe or share your recipes with me down in the comments. This is an easy recipe that even I can do it, I hope you enjoy!

XOXO – L.

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