Champurrado (p.34)

If you like champurrado, you may also like pinolillo, which is similar, but grittier, and (unlike the recipe below) if you make it with sugar and plant milk, it tastes kind of like the plant milk at the bottom of the cereal bowl.


Champurrado is a creamy hot chocolate that is thickened with corn flour, and traditionally sold with tamales as a breakfast-on-the-go by tamaleros in the streets of Mexican cities. Even if you don’t have a tamalero handy, champurrado is not to be missed! It can be spiced with cinnamon, anise, or vanilla. Muchas gracias to our fine illustrator, Cat Callaway, for helping us figure out the right search terms to learn about champurrado.

Makes one cupful
Takes 15 minutes

  • 8 ounces plant milk
  • 2 tablespoons cocoa powder
  • 1 1/2 tablespoons sugar
  • 2 tablespoons corn flour (masa harina)

Simmer the plant milk, cocoa powder, and sugar over medium heat, stirring, until the sugar and cocoa are completely mixed in. Add the corn flour and continue to stir for about 10 minutes, making sure no corn flour sticks to the bottom of the pot. Serve warm.

Some traditional recipes call for champurrado to be frothed with a molinillo. If you want a lighter beverage but don’t have a molinillo of your own, an immersion blender will do the trick.

 

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