Champurrado

Hot Chocolate Masa Drink

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Preparation info

  • Difficulty

    Easy

  • Makes

    8 cups

Appears in

Oaxaca: Home Cooking from the Heart of Mexico

Oaxaca

By Bricia Lopez and Javier Cabral

Published 2019

  • About

Ingredients

  • ounces (250 g) dried corn kernels
  • ounces (130 g) Mexican chocolate
  • ½ cup (100 g) sugar

Method

In a large pan of any kind over medium heat, toast the dried corn until fragrant, about 5 minutes. Remove and set aside.

In a large, heavy-bottomed pot, add the toasted corn and enough water to completely submerge it by 2 inches (5 cm). Bring to a boil, lower the heat to a simmer, and then cook, covered, for 30 minutes or until the corn kernels are al dente.

Remove the pot from the heat and allow the corn to continue to soak and cool for a couple of hours, or overnight. Once the liquid is back to room temperature, pour the corn into a colander and discard the water.

Put the corn kernels and 3 cups (720 ml) of water in a blender and blend until smooth. Pass the corn puree through a double-mesh strainer and into a bowl. Return the corn grits to the blender through a strainer with 2 cups (480 ml) of water. Blend again until smooth.

Pour the masa water into a large pot through a strainer once more over medium heat and cook, stirring constantly with a wooden spoon, so the champurrado does not stick to the bottom of the pan. The stirring is very important because if the champurrado sticks to the bottom, it will be burnt.

Once the champurrado has thickened to the texture of heavy cream, add 5 cups (1.2 L) of water, the brick of chocolate, and the sugar. Continue to stir and simmer the atole for another 10 minutes or until the chocolate has dissolved. Serve hot.