Cook and Scale
Champurrado (Mexican Chocolate Atole)
4 servings · 30 min total
A thick, spoonable Mexican hot chocolate built on masa harina and steeped with cinnamon and star anise. Rich, gently spiced and substantial enough to pass as breakfast.
Ingredients
- 60 g masa harina
- 5 dl water
- 5 dl milk
- 90 g mexican chocolate, chopped
- 1 cinnamon stick
- 1 star anise
- 40 g brown sugar
- 1 tsp vanilla extract
- 1 pinch salt
Contains: Milk, Tree nuts
Allergen info is best-effort — please verify yourself.
Method
- 1.
Whisk the masa smooth — Whisk the masa harina into 250 ml of the water in a bowl until completely smooth, with no lumps at all. This slurry is what gives champurrado its body, so take the extra minute over it.
- 2.
Infuse the spices — Bring the remaining 250 ml water to a bare simmer in a heavy saucepan with the cinnamon stick and the star anise, then let them steep for 5 minutes off the boil.
- 3.
Melt in the chocolate — Pour in the milk, add the chopped mexican chocolate and the brown sugar, and stir over medium heat until the chocolate has melted completely and the liquid looks glossy and even.
- 4.
Thicken with the masa — Strain the masa slurry into the pan through a fine sieve, whisking constantly as it goes in. Simmer gently for 8-10 minutes, stirring often so nothing catches, until it thickens enough to coat the back of a spoon.
- 5.
Froth and serve hot — Fish out the cinnamon stick and star anise, stir in the vanilla extract and the pinch of salt, then whisk hard for a few seconds to raise a light foam. Pour into mugs and drink piping hot.