Having Hot Chocolate is always one of my favorite things to do, just like having coffee in the morning. I can’t do without it. One day after lunch, I was talking to a “girl friend” of mine, she said to try out this Mexican hot chocolate. I asked what is this new drink? What is the difference between regular hot chocolate, and Mexican Hot Chocolate? She’s Mexican, and understands and knows the culture why better than I do. So she slowly proceed to answer my quesitons. I am just some city slicker, who knows nothing of the the ways of the old Mexican culture. She told me about Champurrado. I did some more research and learned more about this wonderous liquid.

Champurrado is hot chocolate thickened with corn dough (masa). Today’s cooks use shortcuts in the recipe which traditionally called for fresh corn masa, Mexican chocolate disks, and piloncillo. (Piloncillo is a cone of brown sugar that is molasses and chemical free.)

Champurrado may be one of the first foods to mix the native Mexican corn with milk and sugar used by the Spaniards. In the 16th century, the Aztecs welcomed their war god, Huitzilopochtli, from Dec. 7 to 24. The Spanish missionaries replaced this pagan tradition with a Christmas festival where Joseph and Mary are hunting lodging. This delicious drink is always served at these posadas. It is also frequently served at breakfast with churros or as a late afternoon snack.

Mexican Champurrado
Serves: 4-6
Ingredients
½ cup masa flour mixed with ¼ cup hot water to blend or 3 tablespoons cornstarch
2 ½ cups milk
2 ½ cups water
3 tablespoons piloncillo, chopped or 1/3 cup dark brown sugar plus 2 teaspoons molasses
2 to 4 ounces. Mexican chocolate or dark Dutch chocolate, according to taste preference
1 teaspoon vanilla
1 cinnamon stick (if using brown sugar)
¼ teaspoon crushed anis seeds

Check out the latest videos on our chocolate videos page

Blend the masa with the hot water. (If using cornstarch, mix cornstarch with 1 cup cold water.) Place mixtures in saucepan and add the remaining ingredients. Slowly bring to a boil, stirring until the sugar and chocolate are dissolved and a creamy consistency is achieved. If using anis seeds, mixture may be strained. Serve hot in mugs.

Let me tell, it’s one of the best hot chocolate I’ve had. It’s delicous, delectable, and a favorite chocaholic drink.


tags: chococlate, mexican hot chocolate, hot chocolate, chocaholic, Huitzilopochtli, Champurrado, masa,

Previous in series Next in series