champurrado

Isabel Orozco-Moore’s champurrado combines selected whole milk, piloncillo, Mexican chocolate discs and a Ceylon cinnamon stick. Masa harina thickens this Mexican warm beverage, and vanilla and salt join the mixture.

Milk, piloncillo, the Mexican chocolate discs and the cinnamon stick heat in a medium saucepan over low-medium heat. Frequent stirring prevents sticking while the piloncillo and chocolate dissolve.

The cinnamon stick is removed and discarded, with a strainer used if it has broken. Supplied warm water and masa harina are whisked smooth in a separate small bowl, then poured into the saucepan with vanilla extract and fine salt.

The mixture comes to a simmer, then cooks over low heat for fifteen to twenty minutes with frequent whisking until thick and smooth enough to coat the back of a spoon. If it remains too thin, extra masa harina dissolved in supplied warm water may be added and cooked further.

The warm champurrado is served in mugs with the selected ground-cinnamon garnish. If it becomes too thick as it cools, extra supplied warm milk may loosen it. Orozco-Moore associates this Mexican drink with the fall and winter holidays.