Ingredients with Measurements:
- 4 cups of milk
- 1/2 cup of masa harina
- 1/4 cup of sugar
- 1/4 cup of unsweetened cocoa powder
- 1 cinnamon stick
- 1/2 teaspoon of vanilla extract
- 1/4 teaspoon of ground nutmeg
- 1/4 teaspoon of ground cloves
- 1/4 teaspoon of cayenne pepper
- Pinch of salt
Special equipment needed:
- Whisk
- Medium saucepan
Step-by-step instructions:
1. In a medium saucepan, whisk together the masa harina and 1 cup of milk until smooth.
2. Add the remaining 3 cups of milk, sugar, cocoa powder, cinnamon stick, vanilla extract, nutmeg, cloves, cayenne pepper, and salt to the saucepan.
3. Whisk everything together until well combined.
4. Place the saucepan over medium heat and cook, whisking constantly, until the champurrado thickens and comes to a simmer.
5. Reduce the heat to low and let the champurrado simmer for 5-10 minutes, whisking occasionally, until it reaches your desired consistency.
6. Remove the cinnamon stick and discard.
7. Serve the champurrado hot.
- Time:
Preparation time: 5 minutes
- Cooking time: 15-20 minutes
Temperature:
- Medium heat
Serving size:
- Makes 4 servings
Nutritional information:
- Calories: 220
- Fat: 6g
- Carbohydrates: 35g
- Protein: 8g
- Fiber: 2g
- Sugar: 22g
Substitutions for ingredients:
- Masa harina can be substituted with cornmeal.
- Sugar can be substituted with honey or maple syrup.
- Unsweetened cocoa powder can be substituted with dark chocolate chips.
Variations:
- Add a splash of rum or tequila for an adult version.
- Use almond milk or coconut milk instead of regular milk for a dairy-free version.
- Add a pinch of ground ginger for extra spice.
Tips and tricks:
- Whisk the champurrado constantly to prevent lumps from forming.
- If the champurrado is too thick, add more milk to thin it out.
- Adjust the amount of cayenne pepper to your desired level of spiciness.
Storage instructions:
- Store leftover champurrado in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the champurrado in a saucepan over low heat, whisking occasionally, until heated through.
Presentation ideas:
- Serve the champurrado in mugs or bowls.
- Top with whipped cream or marshmallows.
Garnishes:
- Cinnamon sticks
- Chocolate shavings
- Chopped nuts
Pairings:
- Churros
- Mexican sweet bread
- Tamales
Suggested side dishes:
- Huevos rancheros
- Refried beans
- Guacamole and chips
Troubleshooting advice:
- If the champurrado is too thin, cook it for a few more minutes until it thickens.
- If the champurrado is too thick, add more milk to thin it out.
Food safety advice:
- Make sure to cook the champurrado to a simmer to ensure it is heated through.
Food history:
- Champurrado is a traditional Mexican hot chocolate drink that dates back to the Aztecs.
Flavor profiles:
- Rich and chocolatey with a spicy kick.
Serving suggestions:
- Serve the champurrado as a dessert or a warm beverage.
Related Categories
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Region: Mexican
Taste: Spicy, Chocolatey, Sweet, Rich, Creamy