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Get cozy with this thick Mexican drink that's packed with chocolatey goodness, masa harina, and warming spices. Super creamy and a bit rich, it's just right for chilly nights or lazy mornings. Real Mexican chocolate and sweet piloncillo give each sip a truly bold flavor you won't want to miss.
Why You'll Love It
It's not your usual hot cocoa because it uses masa harina from corn, making it extra smooth and hearty. That blend of Mexican chocolate with deep piloncillo sweetness? You just can't find flavor like that anywhere else. It's comforting, filling, and great for hanging out with friends or just treating yourself on a cold afternoon.
What You Need
- Vanilla: Splash in 1 teaspoon to kick up the flavor.
- Piloncillo: About 1/2 cup (or a little cone) for a natural, earthy sweetness—brown sugar works in a pinch.
- Mexican Chocolate: Two discs, broken into bits. Look at any Latin shop for the real stuff.
- Water: One cup of warm water to mix the masa.
- Masa Harina: Use a half-cup to get that thick, almost pudding-like feel.
- Cinnamon: Two sticks go in for a cozy, spicy background.
- Milk: Pour in 4 cups of whole milk for max creaminess.
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Easy Steps to Make It
- Add the Flavor
- Stir in chocolate plus piloncillo and keep stirring until they totally melt. Toss in vanilla last. For super smoothness, strain it one more time before serving.
- Bring It Together
- Gently pour your strained masa mix into the hot milk. Keep stirring. In about 5 minutes, it'll thicken up.
- Blend the Masa
- Mix the masa harina with your warm water until you don't see any lumps. Strain if it still feels gritty.
- Warm Up the Base
- Warm milk and cinnamon sticks in a pot until you see some bubbles pop up. Pay attention so it doesn't overflow.
All About Champurrado
People in Mexico have been sipping this for centuries. Using corn masa (just like what's inside tortillas), it's more like a pudding you can drink than hot chocolate. Folks often enjoy it with tamales for breakfast or as a nighttime treat. The corn makes it hearty enough to keep you full for hours.
Fun Ways to Switch Up the Flavor
Once you know the basics, play around with the taste. Toss in some orange peel when it's cooking for a zesty punch. Want more spice? Add a dash of ground nutmeg or clove. More sweetness is easy—just use extra piloncillo. If it's too thick for your liking, thin it out with more milk, or less masa. A tiny bit of salt also really highlights the chocolate flavor, if you want to try that.
How to Nail the Texture
The trick is mixing the masa and water really well before dumping it in the milk—lumps are stubborn. Stir as you cook to keep everything smooth. If it gets a bit pasty, splash in more warm milk. Not thick enough? Mix more masa with water and add it in. Running it through a strainer right before serving makes it extra silky.
Quick Troubleshooting
Lumpy? Grab that stick blender and smooth it out. Thicker than you want? Pour in more warm milk. Too thin? Simmer a few extra minutes. Trouble melting chocolate? Chop it up smaller next run. If the drink feels gritty, filter through a fine mesh sieve. You want it to lightly cover the back of your spoon but still be sippable.
How to Keep and Reheat
Pop leftovers in the fridge for up to three days. It'll get thick—that's totally normal. To warm up, pour into a saucepan and reheat gently on low, stirring often and adding a splash of milk if it got too thick. Skip the microwave since it can make things lumpy. Pour while hot into mugs and serve right away.
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Frequently Asked Questions
- → How can I get it super smooth?
Blend your masa with water really well, then run it through a strainer. You can use a blender for an extra fine mix. Stir the pot as it cooks, break any lumps right away. Still grainy? Strain the whole thing again before pouring into cups.
- → I don’t have piloncillo, now what?
Dark brown sugar does the trick. Squish it in tight when you measure. You can use white sugar with some molasses. Honey is a cool twist but tastes different. Add your sweetener slowly and taste till you like it. Mexican sugar cones are best if you find them.
- → What’s tasty to eat with this?
It goes great with churros or tamales. Any sweet bread is fun to dip. Folks even drink it with breakfast. Cookies taste way better dunked in. My favorite way is with pan dulce, that soft Mexican bread.
- → Is it okay to prep it ahead?
Sure, make it half an hour before, keep it on low so it stays warm. Give it a stir now and then to keep it smooth on top. If it gets thick, a splash of milk will fix that. Don’t bring it to a boil again or it’ll change how it feels. Some people use a slow cooker to keep it warm for gatherings.
- → How can I store what’s left?
Put what’s left in a sealed container in your fridge for up to three days. Warm it up slowly on the stove, whisk as it heats. You might need a bit more milk to thin. Try not to nuke it in the microwave or it might turn grainy. If it’s lumpy, just strain it again before pouring. Fresh is best, but it still tastes awesome later.
Conclusion
If you’re craving something warm, try oat atole or strawberry atole with fresh fruit. Sweet corn atole is awesome for chilly mornings too. They all give you those cozy vibes.