Serve champurrado hot and enjoy it with traditional Mexican treats like tamales, churros, or pan dulce (Mexican sweet bread).
This drink is best enjoyed fresh, but you can store leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, simply warm it on the stovetop over low heat, whisking until smooth.
You can also make champurrado ahead of time for special occasions and reheat it when ready to serve.
Variants:
Spicy Twist: Add a pinch of cayenne pepper or a few slices of fresh chili pepper to the champurrado for a spicy kick.
Vegan Version: Use a plant-based milk like almond, coconut, or oat milk, and substitute the chocolate with dairy-free chocolate.
Caramelized Champurrado: For an extra sweet and rich flavor, add a tablespoon of caramel sauce to the drink as it simmers.
FAQ:
Q: Can I use regular cornmeal instead of masa harina?
A: Masa harina is the best choice for champurrado as it provides the smooth, thick texture unique to this drink. Regular cornmeal won’t dissolve as well, so it’s best to use masa harina for the best results.
Q: Can I make this ahead of time?
A: Yes, you can make champurrado ahead of time and store it in the refrigerator for up to 2 days. When ready to serve, gently reheat on the stove, whisking as you warm it to restore its creamy texture.
Q: Is Mexican chocolate necessary?
A: While Mexican chocolate adds authentic flavor with its slightly gritty texture and cinnamon notes, you can use regular semisweet chocolate if necessary. The flavor will be different but still delicious!
This Authentic Mexican Champurrado is a perfect way to embrace the rich flavors of Mexican cuisine while enjoying a cozy drink on a chilly day.
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