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Champurrado
Thick, warm Mexican chocolate atole thickened with masa harina and sweetened with piloncillo and cinnamon. Served with pan de muerto on Día de los Muertos. Serves 6.
RECIPE CARD
Champurrado
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Ingredients
- 6 cups water (or half water, half milk)
- 1 cinnamon stick (canela)
- 1 star anise (optional)
- 4 oz piloncillo, chopped (or ½ cup dark brown sugar)
- ½ cup masa harina
- 1 cup warm water
- 1 disk (3 oz) Mexican chocolate (Abuelita or Ibarra), chopped
- Pinch of salt
- 1 cup whole milk
Instructions
- Simmer the 6 cups water with the cinnamon, star anise and piloncillo until the sugar dissolves, about 10 minutes.
- Whisk the masa harina into 1 cup warm water until smooth, then whisk it slowly into the pot.
- Add the chocolate and salt and whisk constantly over medium-low until thick and glossy, 10–15 minutes. Don't let it catch on the bottom.
- Stir in the milk, remove the spices, and whisk (or use a molinillo) until frothy.
Plating
Serve hot in clay mugs with pan de muerto or churros for dunking.
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Schossow Kitchen · schossowkitchen.com
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