Champurrado, Mexican Hot Chocolate, photo by Suellen Pineda, RDN, CDNPhoto by Suellen Pineda, RDN, CDN

Champurrado, Mexican Hot Chocolate

Cuisine: Mexican
Servings: 4 servings

Chilly temperature is the perfect excuse to indulge in a rich cup of Mexican hot chocolate. The main difference in champurrado from a traditional hot chocolate is the addition of cinnamon, vanilla and masa mixture that results in an aromatic, thicker, yet delicious hot beverage.

For an authentic champurrado, use Mexican chocolate such as the Abuelita brand, which is very popular in Mexico and highly available in U.S. Latino grocery stores! Also, cooking the drink in a clay pot brings out the flavor even more. For a lighter version of the original recipe, you can substitute your favorite calorie-free sweetener for sugar, panela or piloncillo and use water in place of milk (although the flavor is not as rich). I recommend using skim milk for a happy medium between calories and flavor.

Ingredients

  • 6 cups skim milk
  • 1 disc Abuelita-brand chocolate
  • 2 cinnamon sticks
  • 1/2 cup MASECA-brand corn flour
  • 1/2 teaspoon vanilla extract
  • Sugar to taste (optional, since sweetness in chocolate may be enough)

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Directions

  1. In a pot, bring 4 cups of milk, chocolate disc and cinnamon stick to a simmer. While milk is heating, combine 2 remaining cups of milk with the corn flour and blend until well combined.
  2. Pass the milk and flour mixture through a sieve to get rid of any lumps.
  3. Combine all ingredients in the pot and cook until mixture thickens. Combine all ingredients in the pot and cook until mixture thickens.
  4. Remove from heat. Take out cinnamon sticks and add vanilla extract. Serve hot!Remove from heat. Take out cinnamon sticks and add vanilla extract. Serve hot!
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