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Easy 15-Minute Kid-Friendly Champurrado Mexican Hot Chocolate

easy 15-minute kid-friendly champurrado - featured image
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This thick, velvety Mexican hot chocolate is made with masa harina and Mexican chocolate, coming together in just 15 minutes. It’s a kid-friendly comfort drink that’s perfect for chilly evenings and family nights.

Ingredients

Scale
  • ¼ cup (30g) masa harina (preferably Maseca)
  • 4 cups (960ml) whole milk (or oat milk for dairy-free)
  • 4 ounces (about 2 disks) Mexican chocolate (Ibarra or Abuelita), roughly chopped
  • 2 tablespoons (25g) piloncillo or dark brown sugar
  • 1 whole cinnamon stick
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • ½ cup (120ml) cold water

Instructions

  1. In a small bowl, whisk together the masa harina and cold water until completely smooth, forming a thin paste with no lumps.
  2. Pour the whole milk into a medium saucepan. Add the cinnamon stick and a pinch of salt. Heat over medium heat, stirring occasionally, until warm but not boiling (small bubbles form around the edges), about 3-4 minutes.
  3. Pour the dissolved masa mixture into the warm milk while whisking constantly. Continue whisking for about 2 minutes until fully incorporated and the mixture starts to thicken.
  4. Add the chopped Mexican chocolate and piloncillo or brown sugar. Continue whisking until everything is melted and smooth, about 2-3 minutes. The mixture should be thick enough to coat the back of a spoon but still pourable.
  5. Reduce heat to low and let the champurrado simmer for 5 minutes, stirring occasionally. Do not let it boil.
  6. Remove the cinnamon stick with a spoon or tongs. Stir in the vanilla extract.
  7. Taste and adjust sweetness or thickness as desired. If too thick, add a splash of milk. If too thin, simmer another minute or two.
  8. Serve immediately in mugs. The champurrado will continue to thicken as it cools.

Notes

Dissolve masa harina in cold water first to avoid lumps. Use low heat to prevent scorching. For dairy-free, use oat milk. For extra heat, add a pinch of cayenne or chili powder. Leftovers keep in the fridge for up to 3 days; reheat gently on the stovetop with a splash of milk.

Nutrition

Keywords: champurrado, Mexican hot chocolate, kid-friendly, easy, 15-minute, masa harina, hot chocolate, comfort drink

Find it online: https://lolaspoon.com/easy-15-minute-kid-friendly-champurrado-mexican-hot-chocolate/