Hey, fellow foodies! Are you ready to warm up with a delicious, authentic champurrado recipe that’ll make your taste buds do the happy dance? I’m talking about a traditional Mexican hot chocolate that’s so good, you’ll want to sip it all winter long! As a self-proclaimed atole de chocolate aficionado, I’m excited to share my Abuelita’s secret recipe with you. So, grab a mug and let’s get cozy!
Introduction to Champurrado
Champurrado is a thick, rich, and creamy drink made with masa harina, chocolate, and spices. It’s a staple in Mexican cuisine, especially during the winter months and traditional Mexican Christmas celebrations. My Abuelita used to make it for me all the time when I was a kid, and I’d drink it by the mugful. Now, I’m passing on the tradition to you!
Classic Champurrado Recipe
This champurrado recipe is the real deal, folks! It’s the one my Abuelita taught me, and it’s been passed down through generations.
Ingredients
- 2 cups of masa harina
- 2 tablespoons of Mexican chocolate (like Ibarra or Abuelita)
- 1/2 teaspoon of ground cinnamon
- 1/4 teaspoon of ground anise
- 1/4 teaspoon of salt
- 2 cups of milk (whole, 2%, or a non-dairy alternative)
- 2 tablespoons of piloncillo (or brown sugar)
- 1/4 cup of heavy cream (optional)
Step-by-Step Instructions
1. In a large pot, whisk together the masa harina and 2 cups of water until smooth.
2. Add the Mexican chocolate, cinnamon, anise, and salt. Whisk until the chocolate is melted and the mixture is well combined.
3. Add the milk, piloncillo, and heavy cream (if using). Whisk until the mixture is hot and frothy.
4. Reduce the heat to low and simmer for 10-15 minutes, or until the champurrado has thickened to your liking.
Why You’ll Love It
This champurrado recipe is a game-changer, trust me! The masa harina gives it a unique texture, while the Mexican chocolate provides a deep, rich flavor. You’ll be hooked from the first sip!
Spicy Champurrado Variation
Like a little heat in your champurrado? This variation is for you!
Ingredients
- 2 cups of masa harina
- 2 tablespoons of Mexican chocolate
- 1/2 teaspoon of ground cinnamon
- 1/4 teaspoon of ground anise
- 1/4 teaspoon of salt
- 2 cups of milk
- 2 tablespoons of piloncillo
- 1/4 cup of heavy cream (optional)
- 1-2 teaspoons of cayenne pepper (or more to taste)
Step-by-Step Instructions
1. Follow the same instructions as the classic champurrado recipe.
2. Add the cayenne pepper to taste and whisk until well combined.
Why You’ll Love It
This spicy champurrado variation is perfect for those who like a little kick in their hot chocolate. The cayenne pepper adds a nice depth of flavor and a touch of heat. Be careful not to add too much, or it’ll be too spicy!
Vegan Champurrado Option
Don’t worry, vegans! You can enjoy champurrado too!
Ingredients
- 2 cups of masa harina
- 2 tablespoons of vegan chocolate (like dairy-free chocolate chips)
- 1/2 teaspoon of ground cinnamon
- 1/4 teaspoon of ground anise
- 1/4 teaspoon of salt
- 2 cups of non-dairy milk (like almond, soy, or coconut milk)
- 2 tablespoons of piloncillo (or brown sugar)
- 1/4 cup of non-dairy whipped cream (optional)
Step-by-Step Instructions
1. Follow the same instructions as the classic champurrado recipe.
2. Replace the milk with a non-dairy alternative and use vegan chocolate.
Why You’ll Love It
This vegan champurrado option is just as delicious as the original! The non-dairy milk and vegan chocolate make it a great alternative for those with dietary restrictions. You won’t even notice the difference!
In conclusion, these champurrado recipes are a must-try for anyone who loves Mexican winter drinks and traditional Mexican Christmas treats. Whether you prefer the classic, spicy, or vegan version, you’ll love the rich, creamy flavor and comforting warmth of this authentic atole de chocolate. So, go ahead and give them a try – your taste buds will thank you!
