Champurrado (Mexican Hot Chocolate)

(4 servings)

  • 2 and 1/4 cups milk
  • 1 and 1/2 cups water
  • 1 disk Mexican chocolate (like Ibarra) - crumbled
  • 1/2 cup fresh masa (corn dough)
  • 1/3 cup packed brown sugar
  • 2 teaspoons molasses
  • 1/4 teaspoon crushed aniseeds
It may be easier for you to find masa flour than fresh masa. No problem - just replace fresh masa with a 1/2 cup masa flour (often sold as "masa harina") mixed with a 1/4 cup hot water.

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.

Recipe number 1688. Submitted 3/30/2006.