Mexican cuisine · Breakfast & Eggs

Champurrado

Thick chocolate atole made from masa, dark chocolate, cinnamon and piloncillo, whisked until frothy.

Ingredients · for 4 servings

• 120 g masa harina (corn flour for tortillas)
• 1 l milk
• 500 ml water
• 150 g dark chocolate
• 150 g piloncillo (or brown sugar)
• 2 cinnamon sticks
• 1 tbsp cocoa powder
• 1 pinch salt

Instructions

1. Whisk the masa harina with the cold water until smooth and let it swell for 5 min., until no lumps remain.
2. Warm the milk with the cinnamon sticks and salt in a tall pot and let it infuse over low heat for 10 min., then remove the cinnamon sticks.
3. Coarsely chop the chocolate and add it to the hot milk with the cocoa powder and the chopped piloncillo, stirring until fully melted.
4. Stir in the masa mixture through a fine sieve and simmer the champurrado over medium heat for 10–12 min., stirring constantly, until it thickens noticeably.
5. Remove the pot from the heat and whisk the drink vigorously for 1 min., until a fine foam crown forms.
6. Pour immediately into tall cups and serve hot for breakfast or with churros.