Thick Mexican Hot Chocolate (2024)

Indulge in the rich and spicy flavors of Mexican hot chocolate with this delicious Champurrado - Thick Mexican Hot Chocolate recipe. Made with high-quality chocolate and a blend of spices, including cinnamon and ground masa, this cozy beverage is the perfect way to warm up on chilly evenings. Try this recipe today and discover the perfect balance of rich, indulgent flavor and cozy comfort!

In my research of the origins of Champurrado (pronounced cham-poor-ah-doe), I discovered that Atole is a simpler version of this dish by combining masa and water to create a type of warming very thin porridge on cold mornings. "The word "atole" is derived from Nahuatl, the still-living language of the Aztecs, who were defeated by Hernan Cortez in 1521 in what is now Mexico City."

Champurrado was created by adding chocolate discs to the atole (prounced ah-toe-lay stemming from this article along with the above quote) mixture and hey presto, here is this very old dish that hasn't really changed all that much over the centuries and likely dates back to Mayan times (read about that here).

Why you'll love this

Rich and indulgent

This Thick Mexican Hot Chocolate recipe is the perfect indulgence for any chocolate lover. Made with rich, high-quality chocolate and a blend of spices like cinnamon and chili powder, it's a decadent treat that's sure to satisfy any sweet tooth.

Authentic Mexican flavor

With its blend of spices and rich, creamy texture, this hot chocolate recipe captures the authentic flavor of Mexican hot chocolate. It's a perfect way to warm up on a chilly evening or for a cozy night in.

Easy to make

Despite its rich, complex flavor, this hot chocolate recipe is actually quite easy to make. With simple instructions and readily available ingredients, you can whip up a delicious and satisfying cup of Thick Mexican Hot Chocolate in no time. Plus, it's perfect for sharing with friends and loved ones!

How to prepare Thick Mexican Hot Chocolate

• Spiced water: Heat the water and spices together and allow the water to infuse for 1 hour.
• Masa flour: Remove the spices and whisk in the masa on low heat.
• Hot chocolate: Whisk in remaining ingredients on medium heat and stir until the sugar is dissolved and chocolate has melted.
• Serve: Pour into your serving cups and enjoy immediately.

Tips for the best Thick Mexican Hot Chocolate

Keeping your Champurrado: If you cannot consume all the champurrado on the day it's made, pour into a container and keep in the fridge. This will keep for 4 days and tastes just as great reheated.

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Cafe Angelina’s Chocolat L’Africain - Thick Hot Chocolate

How to make Thick Mexican Hot Chocolate:

Place the water, cinnamon sticks and anise star in a large saucepan on high heat and bring to the boil.

Remove from the heat and allow to sit for 1 hour to infuse.

Remove the cinnamon sticks and anise star and return to the heat on low. Whisk in the ground masa until smooth.

Whisk in the remaining ingredients until smooth and increase the heat, simmering until the chocolate has melted and sugar has dissolved.

Remove from the heat and pour into your serving cups.

Serve immediately.

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See Also

What's the difference between Hot Chocolate and Hot Cocoa?

Champurrado - Thick Mexican Hot Chocolate

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• Author: Sylvie Taylor
• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Total Time: 1 hour 15 minutes
• Yield: Serves 6
• Category: Drinks
• Cuisine: Mexican

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Description

This Champurrado - Thick Mexican Hot Chocolate recipe includes ground masa and real chocolate to make a very Mexican hot chocolate known locally as Champurrado.

Ingredients

750 milliliters / 3 cups water
2 cinnamon sticks
1 star anise
28 grams / ¼ cup ground masa
500 milliliters / 2 cups milk
50 grams / 1.7 ounces dark chocolate
100 grams / ½ cup light brown sugar

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Instructions

1. Place the water, cinnamon sticks and anise star in a large saucepan on high heat and bring to the boil.
2. Remove from the heat and allow to sit for 1 hour to infuse.
3. Remove the cinnamon sticks and anise star and return to the heat on low. Whisk in the ground masa until smooth.
4. Whisk in the remaining ingredients until smooth and increase the heat, simmering until the chocolate has melted and sugar has dissolved.
5. Remove from the heat and pour into your serving cups.
6. Serve immediately.

Notes

Keeping your Champurrado: If you cannot consume all the champurrado on the day it's made, pour into a container and keep in the fridge. This will keep for 4 days and tastes just as great reheated.

Recipe adapted from Muy Bueno Cookbook

Nutrition

• Calories: 157 calories per serve

Keywords: chocolate, drink, winter

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