Champurrado, pronounced as cham-pr-aa-dow, is a type of atole - a corn-thickened, sweet beverage. While it’s often thought of as Mexican hot chocolate, champurrado has a more complex and fragrant flavor than what Americans think of as hot chocolate. It’s made by creating a slurry of masa harina, a type of corn flour, and combining it with aromatic Mexican chocolate, cinnamon, and piloncillo. Piloncillo is a type of unrefined cane sugar common in Mexican cooking. The combination of these ingredients gives champurrado a rich and comforting taste that is perfect for enjoying during festive occasions like Christmas, Hispanic Heritage Month, and Day of the Dead.
What Special Equipment Do I Need?
While a simple kitchen whisk will suffice, a molinillo is the traditional way to mix champurrado. A molinillo is a wooden whisk that originates from Mexico and is specifically designed for frothing and mixing hot beverages like champurrado, hot chocolate, and Mexican coffee. It typically consists of a long, slender handle with a ball-shaped base that has rings or grooves carved into it. Molinillos are traditionally made from wood, such as Mexican cinnamon or pine, which adds a subtle aroma to the beverage being prepared. Some modern versions of the molinillo may feature decorative carvings or painted designs, making them both functional and visually appealing.
To use a molinillo, simply hold the handle between your palms and rub them together, causing the ball-shaped base to spin and mix the ingredients. This process not only blends the flavors but also aerates the mixture, resulting in a frothy and decadent drink. In Mexican culture, the use of a molinillo is not just a practical method for mixing drinks but also a symbol of tradition and heritage. Incorporating a molinillo into the preparation of champurrado adds an authentic touch to the experience, connecting the drinker to the rich culinary history of Mexico.
Champurrado Recipe
Our champurrado recipe is crafted using authentic ingredients to ensure a traditional and delicious taste. One key component of our recipe is the use of high-quality vanilla extract, which adds a depth of flavor and aroma to the drink. Learn how to make champurrado and enhance the winter drink menu at your coffee shop or restaurant. Make churros to serve alongside the champurrado for an authentic Mexican breakfast menu offering.
Yield: 12 servings
Total Time: 1 hour
Champurrado Ingredients
- 1/2 cup masa harina
- 8 cups water (divided)
- 1 medium piloncillo cone
- 1 Ceylon cinnamon stick
- 1 Mexican chocolate disc
- 1 12-ounce can evaporated milk
- 2 cups half and half
- 1 teaspoon pure vanilla extract
Directions
- Add masa harina to pan. Stirring frequently to prevent burning, toast it on low heat until it turns light golden.
- Set aside to cool.
- In large pot, bring 6 1/2 cups of water to boil.
- Add piloncillo and cinnamon stick to water. Simmer on medium heat until piloncillo dissolves.
- Add one chocolate disc and mix until dissolved.
- Add half and half, evaporated milk, and vanilla extract.
- Bring to simmer. Stir occasionally to prevent milk from sticking to pan.
- Add toasted masa harina and 1 1/2 cups of warm water to blender. Blend until smooth.
- Slowly add masa harina mixture to pot. As you pour, whisk constantly.
- Cook on low for approximately 10 minutes. Whisk every couple of minutes.
- Discard cinnamon stick or use as garnish.
- Serve in 8 oz. stoneware mugs.
Editor's Note: If you don't keep champurrado hot, then its masa harina slurry will separate and fall to the bottom of the serving container.
Champurrado FAQ
While the process of making champurrado is straightforward, it includes a lot of uncommon ingredients and is part of a larger Mexican beverage tradition that requires further explanation. Below, we answer some of the most frequently asked questions about champurrado and its ingredients to dispel any confusion and satisfy your curiosity as you make the recipe. Consider creating a special menu for Hispanic Heritage Month and pair the champurrado with tamales, churros, pan dulce, or empanadas.
What Is Piloncillo?
Piloncillo, also known as panela or rapadura, is an unrefined whole cane sugar commonly used in Latin American cuisine, particularly in Mexico. It has a rich, caramel-like flavor with hints of molasses. Piloncillo is made by boiling down sugarcane juice until it thickens and then pouring it into cone-shaped molds to solidify. This unrefined sugar is used to sweeten champurrado. Piloncillo adds a depth of flavor and sweetness to champurrado that sets it apart from other hot chocolate recipes. Its unique taste and aroma enhance the overall experience of enjoying this comforting and indulgent drink.
What Is Atole?
Atole is a traditional Mexican drink that is typically made with masa harina, water, milk, and sweeteners such as sugar or piloncillo. This versatile beverage can be flavored in a variety of ways, with common additions including cinnamon, vanilla, or fruit such as strawberry or guava. It's known for its thick and creamy consistency, making it a popular choice for breakfast in Mexico or as a comforting drink during cold weather months. Atole is often served alongside tamales or other traditional Mexican dishes, and it is a staple at holiday celebrations and special occasions.
Atole vs Champurrado
While atole can refer to any corn-thickened drink, champurrado is a specific variation of atole that includes the addition of chocolate, which gives champurrado a rich and indulgent flavor that sets it apart from traditional atole. So, while atole and champurrado share a base of masa harina and are both warm beverages enjoyed during the colder seasons, champurrado stands out for its rich chocolate flavor and thicker consistency. Atole, on the other hand, offers a lighter and more versatile option for those looking for a traditional Mexican drink without the intensity of chocolate.
It is important to note that while you could technically refer to champurrado as "atole de chocolate," it is more commonly known by its distinct name. In Oaxaca, Mexico, there is a local drink called chocolate atole that is different from champurrado. This distinction highlights the regional variations and nuances in Mexican cuisine, showcasing the diversity and complexity of traditional drinks like atole and champurrado.
What Is Mexican Chocolate?
Made with a blend of cacao, sugar, and cinnamon, Mexican chocolate stands out for its rich and complex flavor profile that sets it apart from other types of chocolate. One key characteristic of Mexican chocolate is its grainier texture compared to other chocolate varieties. The higher sugar content gives Mexican chocolate a gritty feel that adds a delightful mouthfeel to beverages like champurrado.
Mexican Hot Chocolate vs Champurrado
While both Mexican hot chocolate and champurrado are warm and comforting drinks, they differ in their ingredients, flavors, and textures. Mexican hot chocolate is a traditional beverage made from a combination of chocolate, milk, sugar, and sometimes cinnamon or vanilla. It is known for its rich and creamy consistency, with a deep chocolate flavor that is often enhanced by the addition of spices. On the other hand, champurrado is a unique Mexican drink that combines the flavors of chocolate and masa harina, a type of corn flour. This thick and hearty beverage is sweetened with piloncillo, a type of unrefined cane sugar, and flavored with cinnamon and sometimes anise.
Champurrado has a distinct corn flavor that sets it apart from traditional hot chocolate, giving it a slightly earthy and savory taste. In terms of texture, Mexican hot chocolate is smooth and velvety, while champurrado has a thicker consistency due to the addition of masa harina. Champurrado is often compared to a porridge or a thick soup, making it a more substantial and filling drink compared to Mexican hot chocolate.
Selling champurrado offers customers a unique cultural experience and a fun twist on classic hot chocolate recipes. By following these steps, you can easily create a delicious batch of champurrado to impress your guests with a new seasonal menu item or a year-round favorite. So, grab your ingredients, get your pot ready, and whisk up a batch of this delightful Mexican treat.
