Champurrado Mexican Hot Chocolate Recipes

MEXICAN HOT CHOCOLATE ATOLE CHAMPURRADO

I loved this drink growing up. It is very delicious and great on a cold chilly day. My Mexican grandmother used to make this for us when I was a kid, and now I make it for my kids. Very delicious. Serve hot, alone or you can top with whipped cream and dust some cinnamon over it. Sugar can also be less or more, suited to taste.

Provided by naedwards

Categories World Cuisine Recipes Latin American Mexican

Time 27m

Yield 4

Number Of Ingredients 7

Mexican Hot Chocolate Atole Champurrado image

Steps:

Combine 2 cups water and cinnamon in a saucepan over medium-high heat. Bring to a boil; let boil for 7 minutes. Drop in chocolate tablet and stir until dissolved, 5 to 6 minutes. Reduce heat to medium and cook for 2 minutes more.
Combine cornstarch and cold water in a small container with a lid; shake until mixed well.
Stir evaporated milk and sugar into the chocolate mixture in the saucepan. Add cornstarch mixture and stir well. Increase heat to a simmer and cook until slightly thickened, about 3 minutes.

Nutrition Facts : Calories 278.1 calories, Carbohydrate 52.5 g, Cholesterol 13.7 mg, Fat 7 g, Fiber 1 g, Protein 4.3 g, SaturatedFat 4.1 g, Sodium 55.1 mg, Sugar 29.8 g

Ingredients

2 cups water
1 tablespoon ground cinnamon
1 Mexican hot chocolate drink tablet (such as Nestle® Abuelita®)
½ cup cold water
2 tablespoons cornstarch
½ (12 fluid ounce) can evaporated milk
½ cup white sugar, or to taste

THICK HOT CHOCOLATE: CHAMPURRADO

Provided by Aarón Sánchez

Categories beverage

Time 1h

Yield 4 servings

Number Of Ingredients 5

Thick Hot Chocolate: Champurrado image

Steps:

In a small mixing bowl combine the masa harina with 1/2 cup of water mixing by hand to form a paste. In medium saucepan add the paste and the remaining 3 cups of water. Bring to boil stirring constantly. Cook slowly for 20 minutes, the mixture will thicken. While this mixture is simmering, in another saucepan add the milk and bring to a boil. Add the chocolate and cook for about 10 minutes until the chocolate has completely dissolved. Pour the chocolate into the masa harina mixture stirring until well incorporated. With a milinillo or an eggbeater, whisk until a foam forms on top, about 3 minutes. Serve in a large bowl spooning some of the foam on top.

Ingredients

1/4 cup masa harina
3 1/2 cups cold water
1/4 teaspoon salt
3 cups of milk
1 (3-ounce) tablet sweetened Mexican chocolate, flavored with cinnamon

CHAMPURRADO

A traditional Mexican chocolate drink.

Provided by monmedel

Categories World Cuisine Recipes Latin American Mexican

Time 35m

Yield 12

Number Of Ingredients 8

Champurrado image

Steps:

Bring water, cinnamon stick, clove, and star anise to a boil in a saucepan; remove from heat and allow spices to steep until water is fragrant, about 10 minutes. Strain.
Heat milk, chocolate, and pinole in another saucepan over medium heat, whisking until chocolate is dissolved and liquid is thickened, about 10 minutes. Remove from heat and add piloncillo; let rest until sugar is dissolved, about 5 minutes more. Pour cinnamon water into chocolate mixture and stir to combine.

Nutrition Facts : Calories 524.4 calories, Carbohydrate 63.3 g, Cholesterol 6.9 mg, Fat 3.9 g, Fiber 0.7 g, Protein 3.4 g, SaturatedFat 2.3 g, Sodium 276.1 mg, Sugar 37.8 g

Ingredients

1 ½ cups water
1 cinnamon stick
1 whole clove
1 pod star anise
4 ¼ cups milk
2 tablets Mexican chocolate (such as Chocolate Ibarra®)
¾ cup pinole (coarse ground maize flour)
1 pinch crushed piloncillo (Mexican brown sugar cone), or more to taste