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Cozy Mexican Champurrado: Easy 10-Minute Chocolate Masa Drink

mexican champurrado - featured image
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This thick, rich Mexican hot chocolate is thickened with masa harina for a uniquely comforting, pudding-like texture. Ready in just 10 minutes, it’s the perfect cozy drink for chilly mornings.

Ingredients

Scale
  • 4 cups whole milk (or non-dairy milk like oat or almond)
  • 1/4 cup masa harina (preferably Maseca brand)
  • 1/3 cup piloncillo, chopped (or 1/4 cup packed dark brown sugar)
  • 2 ounces Mexican chocolate, chopped (like Ibarra or Abuelita)
  • 1 cinnamon stick
  • 1/4 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. In a medium saucepan, whisk masa harina with 1/2 cup of the cold milk until smooth and lump-free.
  2. Add the remaining 3 1/2 cups milk and the cinnamon stick. Place over medium heat.
  3. Once the milk is warm (not boiling), add the chopped piloncillo and Mexican chocolate. Stir gently until melted.
  4. Bring to a gentle simmer (small bubbles around the edge). Whisk frequently to prevent the masa from settling. Cook for 5-7 minutes until thickened.
  5. Check for doneness: the champurrado should coat the back of a spoon. If too thin, simmer 2-3 more minutes.
  6. Remove the cinnamon stick and stir in the vanilla extract and salt. Whisk well.
  7. Taste and adjust sweetness or chocolate flavor as desired.
  8. Serve immediately in mugs. Enjoy hot.

Notes

For a vegan version, use oat milk and dairy-free chocolate. To avoid lumps, always make a smooth paste with masa harina and cold milk before adding to hot liquid. Leftovers can be stored in the refrigerator for up to 3 days; reheat on the stovetop with a splash of milk.

Nutrition

Keywords: champurrado, Mexican hot chocolate, masa harina, chocolate drink, cozy drink, easy recipe, 10-minute recipe

Find it online: https://ovenmila.com/cozy-mexican-champurrado-easy-10-minute-chocolate-masa-drink/