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I’ve been on the hunt lately for a tasty Mexican chocolate beverage. During my search, I discovered an intriguing drink: a combination of chocolate, a unique sugar called piloncillo (more on this shortly), spices, and masa harina—an integral ingredient that not only thickens the beverage but also lends it a distinctive, earthy flavor steeped in Mexican culinary tradition.
Wait! Masa harina? The stuff used to make tortillas? Yes, and while it may seem unusual in a beverage, it’s precisely what gives champurrado its unique texture and flavor. Masa harina adds a rustic, earthy thickness that transforms the drink into something much more complex than typical hot chocolate.
Curiosity piqued, I delved deeper. It turns out that beverages made with masa harina are called atole, and they come in a variety of flavors—from fruity to peanut butter, and of course, chocolate. Champurrado, the chocolate version, is especially beloved in Mexican culture, where it is often enjoyed during winter months and festive occasions such as Día de los Muertos and Christmas celebrations.
So, does atole taste like tortillas? Well, sort of. There’s a subtle, corn goodness reminiscent of really fresh tortillas that adds a unique complexity to these beverages. Let’s learn some more…
What makes champurrado so unique?
Champurrado is far from your typical hot chocolate. It’s rustic, earthy, and complex thanks to its unique ingredients: masa harina, piloncillo, and Mexican chocolate. Here’s a quick overview:
Masa harina
Masa harina, a type of cornmeal often used for making tortillas, is crucial to the texture and flavor of champurrado, giving it its characteristic thickness and earthy, rustic taste that distinguishes it from other chocolate beverages. It’s made from dried corn treated with a lime solution (calcium hydroxide) that loosens the hull, softens the corn, and makes it more digestible.
You can find masa harina in most grocery stores in the Hispanic foods section or purchase it online HERE from Amazon.
Looking for some other ideas for that bag of masa harina in your pantry? Why not try your hand at homemade tortillas?
Homemade Corn Tortillas
Homemade, authentic corn tortillas are surprisingly easy to make, contain only 3 ingredients, and taste sooo much better than store-bought! They’re tender, fresh, moist, pliable, and have a delicious corn flavor. Try out this simple recipe for your next taco night, and enjoy the authentic flavors of Mexico!
Piloncillo
Piloncillo is a type of sugar. It is minimally processed – just cane juice boiled down to a thick syrup and typically formed into cone shapes of various sizes. The flavor is dark and brooding, with hints of molasses, smoke, and maybe even rum. These dark flavors add to the earthy complexity of champurrado.
Breaking piloncillo into smaller pieces can be tricky since the cones are quite hard. Use a serrated knife, a rasp grater, or dissolve the whole cone directly in hot liquid. If you can’t find piloncillo, substitute another dark sugar such as muscovado, raw sugar, or dark brown sugar.
Piloncillo may be a bit tricky to find. Look for it in Mexican markets, or you can grab a few cones HERE. If you can’t find it, substitute another dark, minimally processed sugar such as muscovado sugar or raw sugar.
Mexican chocolate
One more earthy and complex ingredient for our champurrado – Mexican chocolate, of course!
Mexican chocolate is typically made with roasted and ground cacao nibs, sugar, and spices like cinnamon, and shaped into disks or tablets. It is somewhat less refined than other chocolates, with a grainy, rustic texture. This texture can be off-putting to some, but true fans love the authentic feel.
There are several mass-produced Mexican chocolate brands available in most grocery stores that will work well enough for making champurrado. But if you want something with a little more character, look for one of the small handful of artisan Mexican chocolates on the market. They can be quite pricey, but the difference in quality and flavor from the mass-produced varieties is apparent. Specialty food stores, and online merchants are your best bet. HERE is a good option from Amazon.
Molinillo
Though not an ingredient, the molinillo is a traditional wooden whisk used to froth champurrado and Mexican hot chocolate. Originating in Mexico, the molinillo dates back to the 16th century, when it was designed to create frothy beverages. Over time, it became a symbol of traditional Mexican cooking, often associated with communal preparation of drinks like champurrado and hot chocolate during family gatherings and festive occasions. Using a molinillo not only enhances the texture of the drink but also carries on a cultural tradition that adds charm and authenticity to the experience. While a standard metal whisk works just fine (and may be easier to use), a molinillo adds an element of fun and tradition. You can find one online HERE from Amazon.
Champurrado recipe
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Champurrado – a creamy Mexican chocolate drink
- Yield: 6 – 8 ounce servings 1x
Description
Champurrado is a creamy chocolate drink from Mexico with a distinctly earthy and rich flavor.
Ingredients
- 1/2 cup masa harina
- 3 cups water
- 1 cinnamon stick
- 2 whole star anise
- Pinch of salt (optional)
- 2 ounces piloncillo, or muscovado sugar, raw sugar, or dark brown sugar
- 1 disk Mexican chocolate, or dark chocolate (about 3 1/4 ounces)
- 3 cups milk
Instructions
- In a heavy-bottomed, large saucepan (I like using a 3 quart pan), slowly whisk the masa harina into 3 cups of water. Add the cinnamon stick, star anise, and a small pinch of salt to the pan, and place over medium heat. Whisk, using a standard whisk or a Mexican molinillo, very frequently until the mixture is thickened, and just barely starting to simmer.
- Adjusting the heat as needed to keep at a bare simmer, add the piloncillo and chocolate to the pan. Whisk until the piloncillo is dissolved and the chocolate is melted. If your piloncillo isn’t dissolving, press it with a spoon or the flat bottom of your molinillo to break it up.
- Carefully whisk in the milk. Continue cooking, stirring very frequently, until just simmering.
- Remove from heat. For a smoother texture, strain the champurrado through a fine mesh strainer. Straining removes any remaining masa harina particles, resulting in a silkier drink, but keep in mind that skipping this step preserves the traditional, slightly grainy texture of authentic champurrado. Serve hot, or cool to room temperature and enjoy it iced.
Recommended Equipment and Goodies
Bob’s Red Mill, Golden Masa Corn Flour, Masa Harina
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Hand Made Wooden Mexican Molinillo
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Piloncillo Sugar Cane Panela – 100% Natural Unrefined Whole Brown Sugar Cane
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Taza Chocolate Organic Mexicano Disc Stone Ground, Variety Pack
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A molinillo adds an authentic touch, but a regular whisk works just as well (and may be easier to handle).
This drink is thick, earthy, and rustic, with a slightly grainy texture. Strain it if you prefer a smoother consistency.
Ingredient substitutions: If piloncillo is unavailable, use muscovado or raw sugar. If Mexican chocolate is hard to find, dark chocolate works as a substitute.
- Category: Beverage
- Cuisine: Mexican
Wrapping Up
If you are a hot chocolate fan, I encourage you to give this recipe a try and leave a comment below to let me know how it turns out! And if you share your champurrado creations on social media, be sure to tag me! Enjoy!
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