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Crowd-Pleasing Champurrado with Piloncillo: Easy Homemade Mexican Chocolate

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A velvety, comforting Mexican chocolate drink made with masa harina, piloncillo, and Mexican chocolate. Perfect for holiday mornings, cozy brunches, or any time you need warmth in a mug.

Ingredients

Scale
  • 4 cups whole milk
  • 2 cups water
  • 1/2 cup masa harina
  • 1 piloncillo cone (about 8 ounces)
  • 4 ounces Mexican chocolate (like Ibarra or Abuelita)
  • 1 cinnamon stick
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1/4 cup heavy cream (optional)
  • Pinch of cayenne or ancho chili powder (optional)
  • 1 tablespoon unsweetened cocoa powder (optional)

Instructions

  1. Prepare the piloncillo (5 minutes): Grate the piloncillo cone using the large holes of a box grater, or chop it into small pieces with a sharp knife. If it’s too hard, microwave for 10-15 seconds to soften slightly. Set aside.
  2. Mix the masa slurry (3 minutes): In a medium bowl, whisk together the masa harina and 1 cup of the water until smooth. It should look like a thin paste with no lumps.
  3. Heat the base (5 minutes): In a large pot, combine the remaining 1 cup water, the milk, the grated piloncillo, the cinnamon stick, and the salt. Place over medium heat and stir occasionally until the piloncillo dissolves completely, about 5 minutes.
  4. Temper the masa (2 minutes): Once the milk mixture is warm (not boiling), ladle about 1 cup of it into the masa slurry while whisking constantly. Pour the tempered slurry back into the pot, whisking all the while.
  5. Cook and thicken (10-12 minutes): Reduce heat to medium-low and cook, whisking frequently, until the mixture thickens to a creamy, pourable consistency that coats the back of a spoon.
  6. Add the chocolate (3 minutes): Break the Mexican chocolate into pieces and add it to the pot. Whisk continuously until completely melted and incorporated, about 2-3 minutes. The color should turn a deep, warm brown.
  7. Finish and serve (2 minutes): Remove the pot from heat. Stir in the vanilla extract. Remove the cinnamon stick. Taste and adjust sweetness if needed. If adding cayenne or heavy cream, stir it in now. Serve hot in mugs, stirring before each serving as the masa settles.

Notes

Tempering the masa is crucial to avoid lumps. Keep heat low and steady to prevent scorching. Champurrado tastes even better the next day as flavors meld. For a dairy-free version, use oat milk or full-fat coconut milk.

Nutrition

Keywords: champurrado, Mexican hot chocolate, piloncillo, masa harina, atole, holiday drink, comfort drink

Find it online: https://vexifood.com/crowd-pleasing-champurrado-with-piloncillo-easy-homemade-mexican-chocolate/