---
carb: other
tags:
- Mexican
- Breakfast
- 15-20min
- Beginner
- Contains-Dairy
- Vegetarian
image: https://images.getrecipekit.com/20241211204146-convertout-resized-champurrado2_klein_dec24.jpg?aspect_ratio=16:9&quality=90&
title: Champurrado
author: Esmeralda Cardenas
method: stovetop
source: https://masienda.com/blogs/learn/esmeralda-en-la-cocina-champurrado
protein: none
alternative_name: Champurrado (Mexican Hot Chocolate)
ingredient_count: 6
---

  In a #medium saucepan{}, combine 4 cups of @water{4%cups}, @piloncillo{1%cone}(or to taste), @Mexican chocolate{1%disc}, and @cinnamon stick{1}. Heat over medium-low heat, stirring frequently to ensure the piloncillo and chocolate dissolve fully without sticking to the #pot.

Once dissolved, remove and discard the cinnamon stick. If the stick has broken into pieces, strain the liquid to remove any bits.

In a #small bowl{}, whisk the @Heirloom White Corn Masa Harina{1/2%cup} with 1 cup of @warm water{1%cup} until smooth and lump-free.

Gradually pour the masa harina mixture into the #pot, whisking constantly to combine. Add the @evaporated milk{1%can} and stir well.

Bring the mixture to a gentle simmer, then reduce the heat to low. Continue to cook, whisking frequently, for about ~{15-20%minutes}, or until the champurrado thickens to a creamy, velvety consistency. It should be thick enough to coat the back of a #spoon.

Taste and adjust sweetness if needed by adding more piloncillo or chocolate.