Champurrado Recipe

Champurrado Recipe, How to Make

Jump to Recipe

This recipe is as delicious as it is comforting.It’s one of my favorites. Enjoy it for the holidays, during the cold months, or whenever you need a hug in a mug! I hope you enjoy this champurrado recipe as much as I do! So, let’s get to it.

All About Champurrado

As we enter the holiday season, I look forward to seasonal items. Such as champurrado. The foods I grew up enjoying during this special time of year. Champurrado in particular brings back many happy memories. There is something just so comforting about a warm cup of champurrado. Have you tasted it?

What is champurrado?

To understand champurrado, we must first understand atole. Atole is a hot, masa-based beverage. Therefore, we can consider champurrado as an atole de chocolate. Because it contains masa and Mexican chocolate. In fact, atole is derived from the Nahuatl word atoli. Interesting, right?

How is it enjoyed?

Through oral tradition and history, I have learned that champurrado has origins in pre-Hispanic Mesoamerica. In fact, it is believed that Aztec warriors enjoyed champurrado before battles. It’s true! They would prepare this invigorating elixir containing masa, chocolate, and chile. Wow! Talk about a pre-workout.

Great for new mothers

The beautiful thing about champurrado is that it’s not just for ancient warriors. Did you know that champurrado is actually very beneficial to mothers? Especially during the postpartum phase. It’s true. We believe champurrado can benefit mamas. For instance, in my culture, we believe consuming Mexican chocolate helps to tone the uterus after birth. Crazy, right? Further, masa provides necessary carbohydrates and calories to support lactation. Isn’t that awesome?

Finally, my mom tells me that new mothers must only consume warm foods and beverages during the first 40 days after birth. That means warm soups, runny oatmeal, and of course champurrado! Yum!

My holiday traditions include this champurrado recipe

Champurrado isn’t just for battles, and postpartum, though! It’s true. Growing up, my family typically enjoyed champurrado around the holidays. Think Christmas. Thanksgiving. Posadas. My mom or tias would brew up a batch for all those special occasions. At any and every gathering during the cold months, one thing was for sure. Champurrado was on the menu! Delicious.

The hot beverage is sweet enough to enjoy with dessert. However, you can certainly enjoy it with tamales, for instance. Personally, my favorite way to enjoy it is with pan dulce. Great. Now, I’m hungry. How do you like to enjoy it?

How to make champurrado recipe

To make this champurrado recipe, you will need the following ingredients:

Now that you have gathered your ingredients, you are ready to put them together!

Firstly, in a small pot, dissolve one cup of Pinole Blue Masa in 3 cups of hot water. Stir constantly and use a wooden frother. Once the masa is dissolved, set the small pit to the side. We will come back to it later.

Secondly, in a separate pot, bring one cup of water to a boil on medium heat. As it starts to simmer, add the cinnamon stick and piloncillo. Stir constantly to dissolve the piloncillo. Once the piloncillo dissolves, add the milk and chocolate tablet. 

Then, stir constantly to break apart the chocolate so that it melts into the mixture. Next, add the vanilla extract. Continue to stir so that everything blends together. As the mixture starts to simmer, reduce the heat to medium-low. Now, add in the masa-water mixture. Next, use the wooden frother to mix everything up. Then, bring it to a gentle boil. Finally, once everything is dissolved, and the mixture bubbles, you are ready to enjoy!

Champurrado Recipe

How to Make Champurrado Recipe

Bernie
This champurrado recipe is as delicious as it is comforting! Enjoy it during the holidays, or whenever you want to cozy up with comfort in a mug.
Course Dessert, Drinks
Cuisine Mexican

Ingredients
  

  • 1 cup Pinole Blue Masa
  • 3 cups hot water + 1 cup warm water
  • 3 cups milk
  • 1 piloncillo
  • 1 tablet Mexican chocolate
  • 1 cinnamon stick
  • 1 teaspoon vanilla extract

Instructions
 

  • Firstly, in a small pot, dissolve one cup of Pinole Blue Masa in 3 cups of hot water.
  • Stir constantly and use a wooden frother.
  • Once the masa is dissolved, set the small pit to the side.
  • We will come back to it later.
  • Secondly, in a separate pot, bring one cup of water to a boil on medium heat.
  • As it starts to simmer, add the cinnamon stick and piloncillo. Stir constantly to dissolve the piloncillo.
  • Once the piloncillo dissolves, add the milk and chocolate tablet.
  • Then, stir constantly to break apart the chocolate so that it melts into the mixture.
  • Next, add the vanilla extract.
  • Continue to stir so that everything blends together.
  • As the mixture starts to simmer, reduce the heat to medium-low.
  • Now, add in the masa-water mixture.
  • Next, use the wooden frother to mix everything up.
  • Then, bring it to a gentle boil.
  • Finally, once everything is dissolved, and the mixture bubbles, you are ready to enjoy!
Keyword champurrado

Making champurrado from scratch tastes delicious, each and every time. However, if you are pressed for time but still want to enjoy the classic flavors and benefits of champurrado, check out Pinole Blue’s Instant Champurrado Mix here.

If you like this recipe, then check out more recipes on my blog here.

This site uses cookies to offer you a better browsing experience. By browsing this website, you agree to our use of cookies.