Champurrado -Thick Mexican Hot Chocolate

Champurrado -Thick Mexican Hot Chocolate

Print Recipe

Prep time

15m

Total time

30m

Yields

12

Servings

Add to Recipe Box

Share this recipe using:

  • About this Recipe
  • More Recipes like this
La Cocina Goya

Chocolate Atole

In Mexico, the Christmas season becomes extra special by sipping on sweet and chocolaty of Champurrado, or Thick Mexican Hot Chocolate. This festive drink is made by dissolving Mexican chocolate, sugar cane and cinnamon in a thick and smooth mixture of corn flour, milk and water. The best part? This authentic Mexican recipe takes only 5 ingredients and 30 minutes to prepare, so you can warm up to a steaming mug of Champurrado, tonight!

More
  • Ingredients
  • Directions

Ingredients

Hide Products

4 cups

whole milk

1 cone (8 oz.)

GOYA® Brown Sugar Cane – Piloncillo, chopped, or 8 oz. brown sugar

2

disks (3 oz. each) Mexican chocolate, like Abuelita, chopped

tsp.

ground cinnamon

Directions

Kitchen View

Step 1

Add Masarica to large, heavy saucepot. Using whisk, slowly add 4 cups water, whisking constantly until smooth and combined. Place saucepot over medium-high heat; bring Masarica mixture to boil.

Step 2

Add milk, sugar cane, chocolate and cinnamon to pot. Bring milk mixture to boil, whisking constantly, until chocolate is melted and sugar cane is dissolved, 5-7 minutes more.

Step 3

Remove pot from heat. Divide champurrado evenly among serving mugs.

Recipe Tags

Desserts & Drinks Mexico Under 40

Recipe Reviews

No Reviews Yet

Return

Kitchen View

Print