8 cups Water
5 oz piloncilloor 1⁄2 cup of sugar
1 cinnamon sprig
2 Mexican chocolate bars185 gr
3⁄4 cup Cornmeal(I live in the USA and you hardly get fresh dough, that's why the recommendation to use corn flour, I use Maseca for tortillas, if you live in Mexico use 2⁄3 cup of fresh dough)
This chocolate drink with corn and spices has been part of our culture since the time of the Aztecs. Today, we enjoy this delicious champurrado, especially during the winter season and the holidays and is the most famous Christmas drink across the entire country.
This recipe is for classic water-based champurrado, but you can also do it using milk, adding some cloves or orange peel to give it extra flavor.
How to Make Champurrado:
- Place 6 cups of water in a large saucepan along with the piloncillo and cinnamon stick.
- Heat the water until it begins to boil and then reduce the heat and let it simmer for about 10 minutes until the piloncillo has melted.
- If you are using regular sugar, this step will take less time, since the sugar will dissolve in about 4-5 minutes.
- Once the piloncillo or sugar has dissolved, add the 2 chocolate bars and wait about 5 minutes for it to dissolve, stirring occasionally.
- Meanwhile, in a medium bowl, pour the remaining 2 cups of water and mix the corn flour.
- Mix well with a hand whisk to prevent lumps. Make sure you have a very creamy texture.
- When the chocolate has completely dissolved, slowly pour the dough mixture into the saucepan while stirring, to make sure there are no lumps. If necessary, strain to remove any lumps.
- Increase the heat to medium-high until the champurrado begins to boil, and then reduce the heat to low and simmer, stirring constantly.
- After 6-8 minutes, the mixture will thicken.
- Let cook for 5 more minutes.
- Be very careful when serving the champurrado, its thick consistency keeps the drink extremely warm!