January 6, 2017

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Champurrado, Mexican hot-chocolate

January 6, 2017


You pronounce it "Cham" "Puu" "Ra" "Doh" 


Champurrado is a chocolate-based atole, a warm and thick Mexican drink usually drank around the holidays, but you can also have it on a cold night like the ones we have been experiencing recently. 




  • 1 cup of Corn Flour (we like to use Maseca)

  • 2 tablets of Mexican chocolate

  • 6 ounces of piloncillo or brown sugar (depending on how sweet you want to make it) 

  • 3 cinnamon sticks

  • 6 cups of water 


  • In a medium size pot, simmer 5 cups of water along with the chocolate, brown sugar, and cinnamon until it dissolves. This will take about 6-8 minutes.

  • In a separate cup, mix the corn flour with 1 cup of water until all the lumps have dissolved. 

  • Slowly add the corn flour mixture to the pot and stir. Keep simmering at low heat and keep stirring for about 8-10 more minutes, consistency should be thick. 

Enjoy with your favorite pan dulce or by itself. 






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