Chex Mix
Lidey Heuck
223 ratings with an average rating of 4 out of 5 stars
223
1 hour, plus cooling
Champurrado
Published Feb. 13, 2024
- Total Time
- 25 minutes
- Prep Time
- 5 minutes
- Cook Time
- 20 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:8 servings
- ¾cup masa harina
- 2 to 4ounces piloncillo (Tip 1), grated (about ¼ to ½ cup packed), or an equal amount brown sugar
- 2(3-ounce) tablets Mexican chocolate
- 2(3-inch) cinnamon sticks, plus extra for serving (optional)
- 4cups milk, dairy or non-dairy (see Tip 2)
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)
257 calories; 11 grams fat; 6 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 39 grams carbohydrates; 2 grams dietary fiber; 28 grams sugars; 6 grams protein; 58 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
In a large pot or Dutch oven, toast the masa harina over medium heat, stirring constantly, until fragrant and lightly golden, about 3 minutes. Remove the pot from the heat and set aside to cool, about 2 minutes. Transfer the masa to a blender, add 1½ cups of warm water and blend until smooth. (Alternatively, whisk the toasted masa and water in a bowl until smooth.)
- Step 2
Wipe out the pot and add 2 cups water, the piloncillo, chocolate and cinnamon sticks. Bring to a boil, stirring occasionally, reduce to medium-low and simmer, stirring frequently, until the piloncillo dissolves and the chocolate melts, 3 to 5 minutes. Add the masa mixture and the milk. Increase heat to medium-high and bring to a boil, stirring frequently. Reduce heat to low and simmer, whisking frequently, or use a molinillo to make it frothy and prevent any lumps, until the champurrado thickens slightly, 5 to 8 minutes.
- Step 3
Discard the cinnamon sticks, and if not using a molinillo, use an immersion blender to make it frothier, if desired. Serve hot with a fresh cinnamon stick in each heat-proof mug. The champurrado will thicken more as it sits; to reheat, add a little water to thin it out, if necessary.
Tips
- Tip 1: Piloncillo can be found at Latin markets, many grocery stores and online. It can be substituted with brown sugar, but be mindful that piloncillo has a deeper, richer flavor. The amount of sweetener added to champurrado depends on taste.
- Tip 2: Whole milk is optimal in this recipe but can be substituted with low-fat or non-dairy milks; however, the texture might be affected, depending on the milk’s richness.
Private Notes
Leave a Private Note on this recipe and see it here.
Cooking Notes
CFXK
Mexican chocolate is a hot chocolate mix in tablet form, comprising cacao, sugar and cinnamon, often with a few other spices subtly added. Nestle's sells it under the brand name "Abuelita." It is widely available in supermarkets, either in the Latin food section or alongside other hot chocolate brands, and in a six-sided red and yellow package featuring a "grandmother" happily sipping her hot chocolate. Six tablets to a package; this recipe calls for two.
JA
I make this but without chocolate using HUUN HAAK CHU'I - Pima Corn Pinole from Ramona Farms. It’s amazing- very warm and comforting drink. Plus a superfood!
Hovey Brock
I made this dish according the instructions and it came out very nicely. I also added a pinch (1/4 tsp) of chipotle powder toward to the end of the process just as I was using the immersion blender. The hint of heat and smokiness added a depth that really made a difference.
Nsarode
Jaggery is also a good substitute for piloncillo (available in all Asian grocery stores). Just check the ingredients to confirm that it is made with sugarcane and not palm sugar
Tim
I strongly recommend strong alcohol.
Bougeotte
Taza makes Mexican chocolate disks in a variety of flavors, including some that 'pack heat'.
Carlye
Yeah, the editorial staff has clearly made the decision that they don’t usually explain what particular ingredients are. Abuelita brand Mexican chocolate is a typical brand in American grocery stores. It’s grainy in texture, a combination of chocolate and sugar formed into tablets. It’s used to make hot chocolate. When I was a kid I used to sneak it out of the cabinet and eat it like a candy bar.
Kat
Champorado. a breakfast porridge or afternoon snack my grandma/lola used to make for us when we're kids. she'd use day old rice or if we had some malagkit (sticky rice) she'll use that instead. she'd grind up some chocolate tablets and mix in some evaporated milk. sugar for sweetness or even condensed milk. The best was always champorado and sapsap, dried fish she'll lined the edge of my plate/bowl with and vinegar for dipping the dried fish with. Yummy!
JB
Recommendations for “Mexican chocolate” https://heyexplorer.com/mexican-chocolate-brands/
Doug
I have never had Mexican hot choclate before, so I can't be trusted to attest to its authenticity; but I can assure you that it was delicious ;)
El Gato
Cue my grandmother!
Barbara
Atole is a drink, not sure how it could be sold online. There are some mixes for sale, which are not really atole, just cornstarch to thicken milk. A quick fix for a mom to make an instant drink for kids, like kool-aid instead of aguas frescas. These mixes are not good at all.
Ann Blue
I've made champurrado many times, this is the first time I toasted masa and it adds nice fragrance. Of the commonly available Mexican chocolate brands, I prefer Tasa (a bit more chocolatey) to Abuelita, if you have both readily available to you. No need to grate the sugar; it will dissolve during the simmering time if you stir enough. I did find that this makes a bit too much and will halve the recipe next time. A pinch of cayenne is also a nice touch.
MaryP
Made as written and it very much needs a little bit of salt.
Nicole
Is this fresh masa harina or flour type?
Allison
My local branch of The 99cent Store usually carries small cones of piloncillo, sometimes in the baking area, sometimes with the other sugar products. Try checking your non- traditional stores as a source.
Juliet
If you are ever in Spain, probably any major city but particularly Madrid, try “chocolate con churros”. The chocolate is super thick, you dip the churros in it, and you will need a spoon to finish it. And at the grocery store in Spain, buy yourself a couple of tablets of cooking chocolate, known as “chocolate a la taza”. It has some kind of flour, probably wheat flour already mixed in it. You grate it or chop it up, and add to hot milk.
Doug
I have never had Mexican hot choclate before, so I can't be trusted to attest to its authenticity; but I can assure you that it was delicious ;)
Lynn
The recipe intro mentions 'toasted masa harina'. Are we supposed to look for 'toasted' masa harina in the market (or is any and all 'masa harina', by default, toasted)? Also, what are other ways of using masa harina? I'd hate to buy a bag of it just to make a hot drink or two (and then the opened bag sits in my kitchen cabinet, spoiling). I wonder if we could use polenta, instead, if we already have polenta on hand?
Sher
You toast it, see Step 1
Rolfe
The first step is making Atole. Atole can be purchased approximately as easily as the masa from which it is made - e.g. available on Amazon, like masa, and also in most brick and mortar stores from which I have purchased masa. Seems silly to risk good masa on making atole when you can purchase it.
Barbara
Atole is a drink, not sure how it could be sold online. There are some mixes for sale, which are not really atole, just cornstarch to thicken milk. A quick fix for a mom to make an instant drink for kids, like kool-aid instead of aguas frescas. These mixes are not good at all.
Bougeotte
Taza makes Mexican chocolate disks in a variety of flavors, including some that 'pack heat'.
Carlye
Yeah, the editorial staff has clearly made the decision that they don’t usually explain what particular ingredients are. Abuelita brand Mexican chocolate is a typical brand in American grocery stores. It’s grainy in texture, a combination of chocolate and sugar formed into tablets. It’s used to make hot chocolate. When I was a kid I used to sneak it out of the cabinet and eat it like a candy bar.
JayLynn
Sorry, but what is Mexican chocolate? There’s nothing in the notes, or in the substitutions guide. 100% cacao? Bittersweet?
CFXK
Mexican chocolate is a hot chocolate mix in tablet form, comprising cacao, sugar and cinnamon, often with a few other spices subtly added. Nestle's sells it under the brand name "Abuelita." It is widely available in supermarkets, either in the Latin food section or alongside other hot chocolate brands, and in a six-sided red and yellow package featuring a "grandmother" happily sipping her hot chocolate. Six tablets to a package; this recipe calls for two.
Barbara
Ibarra Chocolate. Distinctive packaging, it has been around my home for 40 years.
El Gato
Cue my grandmother!
Hovey Brock
I made this dish according the instructions and it came out very nicely. I also added a pinch (1/4 tsp) of chipotle powder toward to the end of the process just as I was using the immersion blender. The hint of heat and smokiness added a depth that really made a difference.
Kat
Champorado. a breakfast porridge or afternoon snack my grandma/lola used to make for us when we're kids. she'd use day old rice or if we had some malagkit (sticky rice) she'll use that instead. she'd grind up some chocolate tablets and mix in some evaporated milk. sugar for sweetness or even condensed milk. The best was always champorado and sapsap, dried fish she'll lined the edge of my plate/bowl with and vinegar for dipping the dried fish with. Yummy!
JB
Recommendations for “Mexican chocolate” https://heyexplorer.com/mexican-chocolate-brands/
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