Champurrado With Honey Mexican Hot Chocolate Recipes

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MEXICAN HOT CHOCOLATE ATOLE CHAMPURRADO



Mexican Hot Chocolate Atole Champurrado image

I loved this drink growing up. It is very delicious and great on a cold chilly day. My Mexican grandmother used to make this for us when I was a kid, and now I make it for my kids. Very delicious. Serve hot, alone or you can top with whipped cream and dust some cinnamon over it. Sugar can also be less or more, suited to taste.

Provided by naedwards

Categories     World Cuisine Recipes     Latin American     Mexican

Time 27m

Yield 4

Number Of Ingredients 7

2 cups water
1 tablespoon ground cinnamon
1 Mexican hot chocolate drink tablet (such as Nestle® Abuelita®)
½ cup cold water
2 tablespoons cornstarch
½ (12 fluid ounce) can evaporated milk
½ cup white sugar, or to taste

Steps:

  • Combine 2 cups water and cinnamon in a saucepan over medium-high heat. Bring to a boil; let boil for 7 minutes. Drop in chocolate tablet and stir until dissolved, 5 to 6 minutes. Reduce heat to medium and cook for 2 minutes more.
  • Combine cornstarch and cold water in a small container with a lid; shake until mixed well.
  • Stir evaporated milk and sugar into the chocolate mixture in the saucepan. Add cornstarch mixture and stir well. Increase heat to a simmer and cook until slightly thickened, about 3 minutes.

Nutrition Facts : Calories 278.1 calories, Carbohydrate 52.5 g, Cholesterol 13.7 mg, Fat 7 g, Fiber 1 g, Protein 4.3 g, SaturatedFat 4.1 g, Sodium 55.1 mg, Sugar 29.8 g

CHAMPURRADO



Champurrado image

A traditional Mexican chocolate drink.

Provided by monmedel

Categories     World Cuisine Recipes     Latin American     Mexican

Time 35m

Yield 12

Number Of Ingredients 8

1 ½ cups water
1 cinnamon stick
1 whole clove
1 pod star anise
4 ¼ cups milk
2 tablets Mexican chocolate (such as Chocolate Ibarra®)
¾ cup pinole (coarse ground maize flour)
1 pinch crushed piloncillo (Mexican brown sugar cone), or more to taste

Steps:

  • Bring water, cinnamon stick, clove, and star anise to a boil in a saucepan; remove from heat and allow spices to steep until water is fragrant, about 10 minutes. Strain.
  • Heat milk, chocolate, and pinole in another saucepan over medium heat, whisking until chocolate is dissolved and liquid is thickened, about 10 minutes. Remove from heat and add piloncillo; let rest until sugar is dissolved, about 5 minutes more. Pour cinnamon water into chocolate mixture and stir to combine.

Nutrition Facts : Calories 524.4 calories, Carbohydrate 63.3 g, Cholesterol 6.9 mg, Fat 3.9 g, Fiber 0.7 g, Protein 3.4 g, SaturatedFat 2.3 g, Sodium 276.1 mg, Sugar 37.8 g

CHAMPURRADO (CHOCOLATE ATOLE)



Champurrado (Chocolate Atole) image

This Mexican masa harina/chocolate drink is primarily served with celebratory meals and tamales, though it is also a comfort food in the morning, served with spicy things or given to kids to drink.

Provided by Elmotoo

Categories     Beverages

Time 20m

Yield 8 serving(s)

Number Of Ingredients 6

6 cups whole milk
1 cup masa harina (corn flour)
2 cups water
1 cup brown sugar, firmly packed
3 ounces unsweetened chocolate, grated
1 cinnamon stick

Steps:

  • Heat the milk and chocolate in a saucepan, stirring to dissolve the chocolate.
  • When chocolate is completely dissolved, remove from the heat and set aside to keep warm.
  • Mix the masa harina with the water in another saucepan; place over low heat, add the cinnamon stick, and cook until the mixture has thickened and the masa becomes translucent.
  • Add the chocolate milk and sugar. Stir to dissolve the sugar and simmer for a few minutes.
  • Remove the cinnamon stick and serve the champurrado hot in cups or mugs.

Nutrition Facts : Calories 321.4, Fat 12.1, SaturatedFat 6.9, Cholesterol 18.3, Sodium 91.4, Carbohydrate 49.8, Fiber 2.7, Sugar 36, Protein 8.5

THICK HOT CHOCOLATE: CHAMPURRADO



Thick Hot Chocolate: Champurrado image

Provided by Aarón Sánchez

Categories     beverage

Time 1h

Yield 4 servings

Number Of Ingredients 5

1/4 cup masa harina
3 1/2 cups cold water
1/4 teaspoon salt
3 cups of milk
1 (3-ounce) tablet sweetened Mexican chocolate, flavored with cinnamon

Steps:

  • In a small mixing bowl combine the masa harina with 1/2 cup of water mixing by hand to form a paste. In medium saucepan add the paste and the remaining 3 cups of water. Bring to boil stirring constantly. Cook slowly for 20 minutes, the mixture will thicken. While this mixture is simmering, in another saucepan add the milk and bring to a boil. Add the chocolate and cook for about 10 minutes until the chocolate has completely dissolved. Pour the chocolate into the masa harina mixture stirring until well incorporated. With a milinillo or an eggbeater, whisk until a foam forms on top, about 3 minutes. Serve in a large bowl spooning some of the foam on top.

CHAMPURRADO WITH HONEY (MEXICAN HOT CHOCOLATE)



Champurrado With Honey (Mexican Hot Chocolate) image

Make and share this Champurrado With Honey (Mexican Hot Chocolate) recipe from Food.com.

Provided by AlainaF

Categories     Beverages

Time 25m

Yield 8-10 serving(s)

Number Of Ingredients 5

1 cinnamon stick (canela)
1 cup mexican chocolate, chopped
1 cup fresh ground masa harina flour (or substitute 1/2 cup powdered masa harina mixed with 1/2 cup warm water)
10 cups milk
2 cups pure honey

Steps:

  • Add cinnamon, Mexican chocolate and two cups of water to a stock pot. Bring to a simmer, stirring constantly until chocolate melts.
  • In a separate bowl mix the corn dough with a cup of water until smooth. Pour corn mixture into the hot chocolate, stirring constantly.
  • Add the milk and honey to the pot, let it simmer over low heat, stirring frequently until the milk thickens, being careful not to let milk burn. Champurrado should be the consistency of heavy cream, if yours it too thick, just add more milk.
  • For authenticity; froth the mixture with a Mexican Molinillo prior to serving.

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