By Melissa Pitts
With the drop in temperature, who can resist this thick and creamy champurrado? Mexican chocolate mixed with cinnamon and vanilla extract in a thick base make a satisfying dessert or if you’re feeling rebellious, breakfast.
Champurrado is a chocolate based atole-either way it is delicious so make yours any way you like (and very easy to make if you have Maizena mix). This recipe is made even sweeter with piloncillo (but you can use dark brown sugar instead), or if you prefer more of a bite, skip the sugar. Salud!
Yields 2 servings
Cook Time: 10 minutes
Preparation Time: 5 minutes
- 1/4 cup masa harina- preferred brand Maseca
- 4 cups cold water
- 1 full tablet Mexican chocolate- preffered La Abuelita
- 1 whole cinnamon stick
- 1 teaspoon vanilla extract
- 2 tablespoons piloncillo or dark brown sugar, optional
- In a medium saucepan, dissolve the masa harina in the water and cook, stirring, over medium heat until the mixture has thickened.
- This step is optional depending on how thick you want your champurrado to be. For a thinner drink, strain mixture into another saucepan.
- Add the remaining ingredients and cook, stirring constantly, over medium heat until the chocolate and sugar have dissolved.
- Or, if you want a thicker drink, skip the straining step and just add all the ingredients after the masa harina mixture has thickened.
- Serve hot.