Champurrado (Mexican Hot Chocolate and Corn Drink) Recipe

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If you love hot chocolate, or if you love cereal, or even if you love pudding, then you will love this drink. Vicky Wasik

Mexican atole, a hot drink made from corn, comes in a staggering variety of flavors, from sweet to savory, each one more delicious than the next. In this sweet one known as champurrado, the corn-flavored base, made from masa harina, is enriched with dark chocolate and cinnamon for a warming, aromatic beverage that's perfect for winter.

Note: Exactly how much water and sugar you add will determine the final consistency and sweetness of the drink. This recipe produces a fairly thick, rich drink that is mildly sweet. You can add more water and sugar if you want a thinner, sweeter version.

Recipe Facts

Active: 20 mins
Total: 20 mins
Serves: 4 to 6 servings

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Ingredients

  • 1/2 cup masa harina para tortillas
  • 3 cups water, plus more as needed (see note)
  • 1 cup milk
  • 3 1/2 ounces dark chocolate, broken into pieces
  • 3 tablespoons dark brown sugar
  • 1 cinnamon stick or 1/4 teaspoon ground cinnamon
  • Kosher salt

Directions

  1. In a large saucepan, add masa and set over medium heat. Immediately add water in a slow, thin stream while whisking constantly to avoid lumps. Bring to a simmer and whisk in milk, chocolate, brown sugar, and a generous pinch of salt until chocolate is melted, about 1 minute. Add cinnamon.

  2. Return to a simmer and lower heat to low. Continue to simmer gently, whisking constantly, for 5 minutes. Discard cinnamon stick, if using. Thin with additional water, as needed, to create a thick-yet-drinkable hot beverage (the exact consistency is a matter of personal taste, see note), reheating as necessary. Taste, adding more sugar or salt if desired. Froth with a whisk or immersion blender, then ladle into mugs, and serve.

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