Mexican Hot Chocolate (Champurrado) Recipe

I have been waiting for the weather to start getting cooler so I can make one of my favorite fall/winter drinks.

Hot Chocolate! But not just any hot chocolate. The one my mom used to make us when we were little. 🙂 And now, I’m excited to be able to be carry this tradition over to my own family. 🙂

You can find a lot of different instant mixes at the grocery store, and I’ve tried them all (I think)…but really, nothing compares to homemade. So I’m sharing our recipe with you and I hope that you like it too!

 

4 CUPS MILK

4-6 Pieces of baking bar

1/3 Cup Cornmeal

1/3 Cup Sugar

1 Cup Water

1-2 Cinnamon Sticks

¾ tsp Vanilla (optional)

 

Directions

Combine milk, sugar. chocolate and cinnamon sticks in pan over low heat until chocolate bar melts completely.
In a separate container, mix cornmeal and water and dissolve any lumps.
Add cornmeal mixture to milk.
Stir or whisk over very low heat for about 10-20 minutes.
You will notice the milk will begin to thicken.
If you want to add an extra kick to it, add in some vanilla extract after removing from heat.

Keep in mind, the more cornmeal will make the milk very thick, if you don’t like it really thick add less cornmeal. If you don’t have cornmeal available you can use regular flour.

The traditional way of serving is to serve it a little frothy. Some put it in the blender to mix or you can use a whisk in the pan.

When cooling a thin layer will form at the top of the cup after serving, but be careful! It will be really hot underneath.

This drink is served thick and hot.

Hope you enjoy this recipe as much as we do!