Champurrado

Authentic Champurrado Recipe from Mexico - Ingredients and Directions

Region / culture: Mexico | Preparation time: 10 minutes | Cooking time: 45 minutes | Servings: 6

Introduction

Champurrado is a traditional Mexican hot chocolate drink that is thickened with cornstarch and flavored with cinnamon and vanilla. It is a comforting and delicious beverage that is perfect for cold winter days.

History

Champurrado has its origins in pre-Columbian Mexico, where it was made with corn and cacao. Over time, the recipe evolved to include ingredients such as sugar, cinnamon, and milk. Today, Champurrado is a popular drink enjoyed during holidays and special occasions in Mexico.

Ingredients

4 squares of unsweetened chocolate
240 ml of sugar
2 tbsp of cornstarch
960 ml of black coffee
2 tbsp of ground cinnamon
1 large piece of vanilla bean
pinch of salt
1.4 liter of hot milk
ground cinnamon for garnish

How to prepare

In a double boiler, melt the chocolate with a small amount of water over low heat.
Combine the sugar and cornstarch, then add it to the melted chocolate, mixing well.
Stir in the coffee and heat for 10 minutes.
Add the cinnamon, vanilla, salt, and milk. Cook over medium heat for 35 minutes, stirring occasionally.
Remove the vanilla bean and serve the mixture in cups, sprinkled with cinnamon.

Variations

Add a pinch of cayenne pepper for a spicy kick.
Use almond or coconut milk for a dairy-free version.
Stir in a shot of espresso for a caffeine boost.

Cooking Tips & Tricks

Be sure to stir the Champurrado constantly to prevent it from sticking to the bottom of the pot.

- Adjust the sweetness of the Champurrado by adding more or less sugar to suit your taste.

- For a richer flavor, you can use Mexican chocolate instead of unsweetened chocolate.

Serving Suggestions

Champurrado is best served hot with a sprinkle of ground cinnamon on top. It pairs well with traditional Mexican sweet bread or churros.

Cooking Techniques

Use a double boiler to melt the chocolate to prevent burning.

- Cook the Champurrado over low heat to prevent scorching.

Ingredient Substitutions

Use cocoa powder instead of unsweetened chocolate.

- Use honey or agave nectar instead of sugar.

Make Ahead Tips

Champurrado can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat on the stove before serving.

Presentation Ideas

Serve Champurrado in colorful mugs with a cinnamon stick for stirring. Garnish with whipped cream or marshmallows for a festive touch.

Pairing Recommendations

Champurrado pairs well with traditional Mexican dishes such as tamales, pozole, or chilaquiles.

Storage and Reheating Instructions

Store any leftover Champurrado in an airtight container in the refrigerator. Reheat on the stove or in the microwave before serving.

Nutrition Information

Calories per serving

Each serving of Champurrado contains approximately 250 calories.

Carbohydrates

Each serving of Champurrado contains approximately 40 grams of carbohydrates.

Fats

Each serving of Champurrado contains approximately 8 grams of fat.

Proteins

Each serving of Champurrado contains approximately 6 grams of protein.

Vitamins and minerals

Champurrado is a good source of calcium, iron, and magnesium.

Alergens

Champurrado contains dairy and may contain traces of nuts.

Summary

Champurrado is a rich and creamy hot chocolate drink that is high in carbohydrates and fats. It is a good source of protein and essential vitamins and minerals.

Summary

Champurrado is a delicious and comforting Mexican hot chocolate drink that is perfect for cold winter days. With its rich and creamy texture and warm spices, it is sure to become a favorite in your household.

How did I get this recipe?

The memory of discovering this recipe for the first time is a cherished one that I hold close to my heart. It was many years ago, when I was just a young girl living in Mexico with my abuela. She was a master in the kitchen, always whipping up delicious dishes that filled our home with warmth and love.

One cold winter morning, as the sun was just beginning to peek over the horizon, my abuela called me into the kitchen. She had a twinkle in her eye as she handed me a steaming cup of champurrado, a traditional Mexican drink made with chocolate and masa.

"Try this, mija," she said with a smile. "It will warm you up on this chilly day."

I took a sip of the rich, chocolatey drink and was immediately transported to a place of comfort and nostalgia. The flavors of cinnamon, vanilla, and chocolate danced on my tongue, leaving me craving more.

"How did you make this, abuela?" I asked eagerly.

She chuckled softly and motioned for me to sit at the kitchen table. "I learned this recipe from my own abuela many years ago," she explained. "It's a family tradition that has been passed down for generations."

As she began to show me the ingredients and the cooking process, I felt a deep sense of connection to my roots and a desire to carry on this legacy of delicious food and cherished memories.

Over the years, I have continued to perfect the recipe for champurrado, adding my own twist with a dash of nutmeg or a sprinkle of chili powder. I have shared this drink with friends and family, delighting in their reactions as they savor the creamy, chocolatey goodness.

One day, I was at a local market picking out fresh ingredients for my champurrado when I overheard two women chatting excitedly about a cooking competition that was coming to town. The grand prize was a trip to Mexico City to study with a renowned chef, and I knew I had to enter.

I spent hours in the kitchen, experimenting with different flavors and techniques to create the perfect batch of champurrado. I poured my heart and soul into each pot, stirring with love and care as I channeled the spirit of my abuela and her abuela before her.

The day of the competition arrived, and I nervously presented my champurrado to the judges. They took a sip, their faces lighting up with delight as they savored the complex flavors and creamy texture.

After what felt like an eternity, the judges announced that I had won the competition. My heart swelled with pride and joy as I accepted the grand prize, a ticket to Mexico City to study with the renowned chef.

As I walked through the bustling streets of Mexico City, I felt a sense of gratitude for the journey that had brought me to this moment. I thought of my abuela and the generations of women who had passed down their culinary wisdom to me, and I knew that I was exactly where I was meant to be.

In the bustling kitchen of the renowned chef, I learned new techniques and flavors that added depth and richness to my champurrado. I blended traditional ingredients with modern twists, creating a drink that was truly unique and unforgettable.

When I returned home from Mexico City, I shared my new and improved champurrado with my friends and family. They marveled at the complexity of flavors and the depth of the drink, declaring it the best they had ever tasted.

As I sat at the kitchen table, sipping a steaming cup of champurrado and listening to the laughter of my loved ones, I knew that I had truly found my calling. Cooking was not just a hobby or a talent – it was a way of connecting with my past, celebrating my heritage, and sharing love and joy with those around me.

And so, the memory of discovering the recipe for champurrado continues to be a cherished one, a reminder of the journey that has brought me to this place of happiness and fulfillment. I am grateful for the lessons learned, the flavors shared, and the generations of women who have inspired me along the way.