Mexican
Champurrado
Mexican chocolate, piloncillo, canela, and masa harina simmer into a glossy, pourable champurrado with toasted corn depth and a softly frothed finish.
4 servings · 10 minutes prep · 18 minutes cook
Ingredients
Masa Slurry
- 6 tablespoons masa harina
- 1 cup cool water
Chocolate Base
- 2 1/4 cups water
- 2 ounces piloncillo, finely chopped
- 1 Ceylon cinnamon stick
- 2.7 ounces Mexican table chocolate, chopped
- 3/4 cup whole milk
Directions
Make the Masa Slurry
- Whisk the masa harina into the cool water until smooth. Rest for 5 minutes, whisk again, then pass through a fine-mesh sieve.
Dissolve the Chocolate Base
- Combine the water, piloncillo, and canela in a heavy saucepan. Simmer for 4 minutes until the sugar dissolves, then add the Mexican chocolate, and whisk until smooth.
Cook and Froth
- Whisking constantly, pour in the masa slurry in a thin stream. Simmer gently for 10 minutes, scraping the bottom often, until the drink coats a spoon yet pours in a continuous ribbon. Whisk in the milk, heat for 2 minutes without boiling, remove the canela, and whisk vigorously off heat before serving.
