Champurrado is the Mexican equivalent of hot chocolate. However, Champurrado with Coconut Milk is a totally different story. This recipe is much thicker than any hot chocolate you've tried.
Champurrado, a thick Mexican hot chocolate, also called chocolate atole, is best enjoyed with a fresh pan dulce (sweet bread). It's warm, hearty and filling, great for any chilly night but special enough to serve during the holidays with all those homemade baked goods. The basic ingredients of this delicious champurrado recipe are masa harina (corn flour); piloncillo, also known as panela (brown sugar); Mexican chocolate; cinnamon; and anise. It can be prepared with just water or a combination of water and milk. My version includes 2 key ingredients: extra chocolate and coconut milk!
1 star anise
3.5oz Mexican chocolate half of the Taza cinnamon flavored and half of the Abuelita brand chocolate disk
In a large pot, combine the 4 cups of water, cinnamon sticks and star anise. Bring to a boil, reduce heat and simmer for 5 to 7 minutes. Remove from heat, cover and let steep for a few minutes.
Remove and discard the cinnamon sticks and star anise. Return pot to medium heat. Roughly chop the chocolate. When the mixture begins to simmer, add both kinds of Mexican chocolate and molasses. Stir until the chocolate has dissolved completely.
In a bowl, add the masa harina. Whisk in the evaporated milk until smooth with no lumps. Using a wire-mesh strainer, add this to the simmering hot chocolate mixture. Stir well to combine. Gradually add in the coconut milk.
Reduce heat to a simmer. Taste for sugar and continue cooking and stirring now and then for 20 minutes. The champurrado should become thicker as it cooks. Garnish with ground cinnamon. Serve warm.