Champurrado (Mexican Hot Chocolate)
(4 servings) Printable Version
In a blender, combine masa and water and mix well. Transfer to a large sauce pan and warm to medium heat.
In a small container, mix brown sugar and molasses together.
Add milk, chocolate, brown sugar/molasses and aniseeds to the sauce pan. While stirring often, bring mixture to a simmer (don't let it boil).
Once chocolate and sugar are completely melted and the mixture looks even, strain Champurrado directly into mugs and serve warm.
Mexican chocolate is made from dark chocolate mixed with sugar, cinnamon and sometimes other flavoring including nuts. It's more grainy and bitter than most chocolate in the U.S.
Mr Breakfast would like to thank Mr Breakfast for this recipe.
Comments About This Recipe
What do you think of Champurrado (Mexican Hot Chocolate)?
From Lacy W.
Overall Average Rating =(out of 5)
Based on 4 votes.
I'm making this for a school project next week. I hope its good. - Lacy
Comment submitted: 5/20/2010 (#10529)
I've had this before at a restaurant and loved it. I'm wondering if I could make it with American semi-sweet chocolate instead of Mexican chocolate. Anybody know?
Comment submitted: 1/21/2010 (#9507)
I absolutely love Champurrado, when I go home to San diego I'll get some but for the now I get Abuelita it's so good and so close to the original.
Comment submitted: 8/10/2008 (#6102)
From D. Rink
I think that this recipe was fantastic and that i would recommend this drink to anyone to kids or adults because it is a non-acholic drink and it was very delicious!!!!!
Comment submitted: 5/22/2008 (#5334)
From Senior Senator
The best ever! It tastes great!
Comment submitted: 4/24/2008 (#5107)
From The Jiveman
I like Champurrado with a little scotch wiskey. Is there a recipe for Champurrado that uses alcohol??
Comment submitted: 11/30/2006 (#845)
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