Champurrado (Masa-Thickened Hot Chocolate)
0s prep 4m 0s cook 4m 0s ready
6 servings Champurrado is typically made with Mexican chocolate, which is very sweet and sold in tablets. We prefer the flavor of bitter, dark chocolate, but you may use Mexican chocolate if desired. Simply leave out the sugar and then add sugar to taste after cooking. If you can’t find piloncillo, which is Mexican brown sugar, use dark brown sugar.
Ingredients
- 4 cups whole milk
- 3 ounces dark, bittersweet, or semisweet chocolate (60 to 72% cacao), finely chopped
- ½ teaspoon ground cinnamon
- ⅓ cup chopped piloncillo or packed dark brown sugar
- ¼ teaspoon salt
- ½ cup masa harina
- 1 teaspoon vanilla
Let's Cook
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Step 1.
Bring to a simmer in a medium saucepan: 4 cups whole milk; 3 ounces dark, bittersweet, or semisweet chocolate (60 to 72% cacao), finely chopped; ½ teaspoon ground cinnamon; ⅓ cup chopped piloncillo or packed dark brown sugar; ¼ teaspoon salt
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Step 2.
Gradually whisk in: ½ cup masa harina
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Step 3.
Reduce the heat to medium-low and cook, whisking frequently, until thickened, about 4 minutes. Remove from the heat and whisk in: 1 teaspoon vanilla
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