Champurrado

Where Aztec cacao met Old World cinnamon

Origin: Mexico

From the journey of Cinnamon.

Champurrado is the warm, thick chocolate masa drink that is Mexico's quintessential cold-morning comfort: sold from clay pots at market stalls and drunk with churros at Christmas. It is the direct descendant of Aztec xocoatl (cacao drink), transformed by the addition of Spanish cinnamon, which the conquistadors brought to New Spain from the Philippines via the Manila Galleon route. Mexico is unusual in its cinnamon culture: it uses exclusively true Ceylon cinnamon (canela suave, soft cinnamon), not the harder cassia of the US, giving champurrado and Mexican chocolate drinks a distinctively fragrant, delicate warmth that cannot be replicated with any other cinnamon variety.

Ingredients

Base

  • 60 g masa harina
  • 250 ml cold water
  • 750 ml whole milk

Flavour

  • 1 cinnamon stick (Ceylon/canela)
  • 0.5 tsp vanilla extract

Sweetener

  • 50 g piloncillo (or dark muscovado sugar)

Chocolate

  • 115 g Mexican chocolate such as Ibarra, roughly chopped (or 60g dark chocolate plus 1 tbsp sugar)

Seasoning

  • 1 pinch fine salt

Method

  1. In a medium bowl or jug, whisk the masa harina into the cold water until completely smooth with no lumps. Set aside.
  2. Pour the whole milk into a medium saucepan. Add the cinnamon stick and piloncillo. Heat over medium heat, stirring occasionally, until the piloncillo has fully dissolved and the milk is hot but not boiling.
  3. Slowly pour the masa harina mixture into the hot milk while whisking constantly to prevent lumps from forming.
  4. Add the chopped chocolate. Continue stirring continuously over medium heat until the chocolate has fully melted and is incorporated.
  5. Continue to cook, stirring constantly, for 8-10 minutes until the champurrado has thickened to a pourable but coating consistency: similar to thick hot chocolate.
  6. Add the vanilla extract and salt. Stir to combine. Taste and add more piloncillo if a sweeter drink is preferred.
  7. Remove and discard the cinnamon stick. Ladle into mugs and serve immediately. Champurrado is traditionally served with churros or pan dulce.

Notes

Champurrado thickens rapidly as it cools and must be served immediately. For a thinner consistency, reduce the masa harina to 40g. Piloncillo is available in Latin American grocery stores; dark muscovado sugar is the closest substitute.

The Gastrographer

The Gastrographer

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Ingredient originTrade or transit route
Became a culinary stapleColonial / trade control
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