| Level: | Intermediate |
| Total: | 1 hr |
| Prep: | 20 min |
| Cook: | 40 min |
| Yield: | 4 servings |
Ingredients
- 1/4 cup masa harina
- 3 1/2 cups cold water
- 1/4 teaspoon salt
- 3 cups of milk
- 1 (3-ounce) tablet sweetened Mexican chocolate, flavored with cinnamon
Instructions
- In a small mixing bowl combine the masa harina with 1/2 cup of water mixing by hand to form a paste. In medium saucepan add the paste and the remaining 3 cups of water. Bring to boil stirring constantly. Cook slowly for 20 minutes, the mixture will thicken. While this mixture is simmering, in another saucepan add the milk and bring to a boil. Add the chocolate and cook for about 10 minutes until the chocolate has completely dissolved. Pour the chocolate into the masa harina mixture stirring until well incorporated. With a milinillo or an eggbeater, whisk until a foam forms on top, about 3 minutes. Serve in a large bowl spooning some of the foam on top.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 240 |
| Total Fat | 13 g |
| Saturated Fat | 7 g |
| Carbohydrates | 28 g |
| Dietary Fiber | 2 g |
| Sugar | 21 g |
| Protein | 7 g |
| Cholesterol | 18 mg |
| Sodium | 235 mg |
Reviews
My mom gave me a great recipe and haven’t been able to find it but then i found this online.It’s a good base recipe. It could use more harina, chocolate, and piloncillo or brown sugar . I added probably 1/2c-1c of flour , little less than half of a chocolate disk, and like 1-2 tbsp of brown sugar. Since I added the added flour when the final product was done , I poured it through a strainer and forced the pieces of masa through it .
Absolutely delicious recipe!! 😀 Love it! I took the advice of “ksfrogman_12810957” and then experimented some more by adding a little more then 1/2 a cup of masa & more then a 3/4 water instead of 1/2 cup to the masa. Added some more thickness : As it was boiling I also added some brown sugar, not measured, but just as much as I thought would be good enough.
Also, instead of waiting till the masa and water mixture was done, I put the milk in a little pot and let it simmer with a few cinnamon sticks then when it was about boiling I added the chocolate :
After that, I separated the cinnamon sticks out of the hot chocolate by using a strainer and I slowly added the hot chocolate mixture to the masa mixture :
Loved this recipe! Can’t wait for winter weather to make it again 😀
Abuelita or Mexican chocolate is delicious on its own, but I too agree that this recipe is a bit watery compared to the authentic champurrado I am accustomed to from Mexico. Add at least 1/2 cup (instead of 1/4 cup) of masa flour, and the consistency improves. Perhaps some brown sugar, maple, or something else to sweeten might enhance the flavor. This last suggestion is going from my “brain tongue,” not my real one.
Its a good hot chocolate, but it’s not champurrado. This one is too watery. It is a little thicker than regular hot chocolate but it’s definitely not champurrado. Champurrado has a thick consistency like cream of wheat or grits.
I love this drink, everyone makes it different in their own way, however way you make it. Its just yummmmmmy
This recipe was a good “hot chocolate” recipe, but not a Champurrado one at all. Champurrado is a very thick, delicious and not as chocolatey drink.
Each time I go to Mexico (since I was a little girl), we order Champurrado and it’s more of a hot cereal consistency. Like a watery type of cream of wheat, just excellent! This was far too watery and way too chocolate tasting.
The search for an authentic recipe continues. Dare I say “YAY!” because i get to taste test it all! XD
This was ok….traditionally it’s made with “pinole” masa harina toasted with cinammon and sugar. Please make it with milk instead…it will be creamier and more delicious.
Easy and explanitory…I used this recipe for my 1st time making this…it turned out great!