Mexican Champurrado Recipes
CHAMPURRADO
A traditional Mexican chocolate drink.
Provided by monmedel
Categories World Cuisine Recipes Latin American Mexican
Time 35m
Yield 12
Number Of Ingredients 8
Steps:
- Bring water, cinnamon stick, clove, and star anise to a boil in a saucepan; remove from heat and allow spices to steep until water is fragrant, about 10 minutes. Strain.
- Heat milk, chocolate, and pinole in another saucepan over medium heat, whisking until chocolate is dissolved and liquid is thickened, about 10 minutes. Remove from heat and add piloncillo; let rest until sugar is dissolved, about 5 minutes more. Pour cinnamon water into chocolate mixture and stir to combine.
Nutrition Facts : Calories 524.4 calories, Carbohydrate 63.3 g, Cholesterol 6.9 mg, Fat 3.9 g, Fiber 0.7 g, Protein 3.4 g, SaturatedFat 2.3 g, Sodium 276.1 mg, Sugar 37.8 g
MEXICAN HOT CHOCOLATE ATOLE CHAMPURRADO
I loved this drink growing up. It is very delicious and great on a cold chilly day. My Mexican grandmother used to make this for us when I was a kid, and now I make it for my kids. Very delicious. Serve hot, alone or you can top with whipped cream and dust some cinnamon over it. Sugar can also be less or more, suited to taste.
Provided by naedwards
Categories World Cuisine Recipes Latin American Mexican
Time 27m
Yield 4
Number Of Ingredients 7
Steps:
- Combine 2 cups water and cinnamon in a saucepan over medium-high heat. Bring to a boil; let boil for 7 minutes. Drop in chocolate tablet and stir until dissolved, 5 to 6 minutes. Reduce heat to medium and cook for 2 minutes more.
- Combine cornstarch and cold water in a small container with a lid; shake until mixed well.
- Stir evaporated milk and sugar into the chocolate mixture in the saucepan. Add cornstarch mixture and stir well. Increase heat to a simmer and cook until slightly thickened, about 3 minutes.
Nutrition Facts : Calories 278.1 calories, Carbohydrate 52.5 g, Cholesterol 13.7 mg, Fat 7 g, Fiber 1 g, Protein 4.3 g, SaturatedFat 4.1 g, Sodium 55.1 mg, Sugar 29.8 g
THICK HOT CHOCOLATE: CHAMPURRADO
Steps:
- In a small mixing bowl combine the masa harina with 1/2 cup of water mixing by hand to form a paste. In medium saucepan add the paste and the remaining 3 cups of water. Bring to boil stirring constantly. Cook slowly for 20 minutes, the mixture will thicken. While this mixture is simmering, in another saucepan add the milk and bring to a boil. Add the chocolate and cook for about 10 minutes until the chocolate has completely dissolved. Pour the chocolate into the masa harina mixture stirring until well incorporated. With a milinillo or an eggbeater, whisk until a foam forms on top, about 3 minutes. Serve in a large bowl spooning some of the foam on top.
MEXICAN SPICE
Provided by Food Network Kitchen
Categories dessert
Time 15m
Yield 2 servings
Number Of Ingredients 0
Steps:
- Simmer 1 cup milk, 2 cups water and 1 cinnamon stick. Whisk 1/2 cup of the liquid with 1/4 cup masa corn flour in a bowl; whisk back into the milk. Add 3 ounces chopped bittersweet chocolate and 3 tablespoons dark brown sugar; whisk until thick. Discard cinnamon and puree.
CHAMPURRADO - MEXICAN HOT CHOCOLATE
A rich and creamy drink made from Mexican chocolate, milk, cinnamon, vanilla, and thickened with masa harina. We had this for Christmas and again with breakfast the next morning--delicious! From my son in law, Greg. Recipe is a combo of his sister Vicki's recipe and his mother's more traditional recipe, and we love it! For adults, you can add a splash of Grand Marnier liqueur to your mug of hot chocolate, if desired.
Provided by BecR2400
Categories Beverages
Time 30m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- In a large saucepan, bring water and cinnamon stick to a boil.
- Add chocolate, stirring until melted. Add vanilla.
- Stir in the cans evaporated milk and the condensed milk; bring to a simmer.
- Add the masa harina or cornstarch mixture, stirring well to combine.
- Heat until thickened. Remove cinnamon sticks before serving.
- May be served either hot or cold. Good with a splash of Grand Marnier for the adults, if desired.
Nutrition Facts : Calories 503.9, Fat 19.5, SaturatedFat 11.5, Cholesterol 55, Sodium 204.3, Carbohydrate 71.7, Fiber 2, Sugar 51, Protein 14.7
CHAMPURRADO (MEXICAN HOT CHOCOLATE)
This recipe is from the Nestle Very Best Baking. Champurrado is a tradition in my part of the world on Christmas morning with tamales and sweet bread.
Provided by PaulaG
Categories Beverages
Time 30m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- In a large saucepan, combine 8 cups of the water and cinnamon; bring to a boil.
- Place the remaining water and masa harina in a blender; cover and blend until smooth.
- Pour the mixture through a fine mesh sieve into the cinnamon-water mixture.
- Bring to a boil, reduce heat to low; cook, stirring constantly with wire whisk for 6 to 7 minutes or until thickened.
- Stir in sugar, chocolate and vanilla extract.
- Cook, stirring frequently, for 4 to 5 minutes or until chocolate is melted and flavors well blended.
More about "mexican champurrado recipes"
THE BEST CHAMPURRADO RECIPE | MEXICAN MADE MEATLESS™
2020-12-08 Champurrado is naturally a gluten free and vegan recipe. But when people add milk, it of course isn’t. But when people add milk, it of course …
From mexicanmademeatless.com
5/5 (2)Category Dessert, Drink, Drinks
From mexicanmademeatless.com
5/5 (2)Category Dessert, Drink, Drinks
- Mix the masa harina with the 1.5 cups of water until well combined, and there aren’t any lumps. Set aside.
- In a large heavy pot add the chocolate, cinnamon, salt and water. Simmer under low heat until the chocolate breaks down. Stir now and then to help it break up. Place the lid on the pot and simmer for 15 mutes over low heat.
- Next, remove the cinnamon stick and discard. Then pour in the piloncillo and vanilla. Mix well and simmer for 5 minutes. Pour in the milk, give the masa mixture as stir then pour into the pot. Stir until well combined.
- Simmer over low heat for 20 minutes or until the champurrado is as thick as you like it. Taste to make sure the masa has cooked, and there’s no raw masa taste.
CHAMPURRADO RECIPE (EXPRESS VERSION) | MEXICAN PLEASE
2019-03-13 Whisk vigorously to prevent lumps from forming. Over medium heat, add 2.5 cups of milk, 1 disc Mexican chocolate, 1/2 teaspoon cinnamon, and …
From mexicanplease.com
4.9/5 (14)Total Time 20 minsServings 3Calories 371 per serving
From mexicanplease.com
4.9/5 (14)Total Time 20 minsServings 3Calories 371 per serving
- Add 1/3 cup Masa Harina to a saucepan along with 1 cup warm water and a pinch of salt. Whisk vigorously to prevent lumps from forming.
- Over medium heat, add 2.5 cups of milk, 1 disc Mexican chocolate, 1/2 teaspoon cinnamon, and 2 tablespoons brown sugar. I usually chop up the chocolate into smaller pieces so it melts faster.
- Bring to a simmer and reduce heat to maintain a quiet simmer, whisking frequently. Once the chocolate has melted take a final taste for seasoning, adding more sugar if you want.
HOW TO MAKE CHAMPURRADO RECIPE│MEXICAN THICK …
2016-12-09 Turn the heat to medium-high until the Champurrado starts boiling, and then reduce the heat to low and gently simmer, stirring constantly. After 6 …
From mexicoinmykitchen.com
4.9/5 (109)Calories 211 per servingCategory Drinks
From mexicoinmykitchen.com
4.9/5 (109)Calories 211 per servingCategory Drinks
- Place 6 cups of water in a large saucepan along with the piloncillo and the cinnamon stick. Heat water until it starts boiling and then reduce the heat and allow to simmer for about 10 minutes until the piloncillo has melted. If you are using regular sugar, this step will take less time, since the sugar will dissolve in about 4-5 minutes.
- Once the piloncillo or sugar has dissolved, add the 2 Mexican Chocolate Tablets and allow about 5 minutes to dissolve, stirring from time to time.
- Meanwhile, in a medium bowl, pour the other 2 cups of water and mix in the masa harina. Mix well with an egg beater if possible to avoid forming any clumps. Make sure you have a very creamy texture.
- When the chocolate has completely dissolved, slowly pour the masa harina mixture into the saucepan while stirring, to make sure there are no clumps. If you want to be safe and avoid masa harina clumps, use a strainer to pour the mixture.
SIMPLE AND AUTHENTIC MEXICAN CHAMPURRADO RECIPE
2017-01-07 Step 1. Place a pot on your stove and turn it onto medium-high. After that, put 1 cup water, 10 cloves, and 3 cinnamon sticks into the pot. …
From spoonuniversity.com
Servings 8Total Time 15 minsEstimated Reading Time 1 min
From spoonuniversity.com
Servings 8Total Time 15 minsEstimated Reading Time 1 min
MEXICAN CHAMPURRADO : RECIPE - GOURMETSLEUTH
Place the water and the masa into the jar of a blender and blend until smooth. Transfer to a medium sized saucepan. Add the milk, chocolate, piloncillo (or sugar, molasses combination) and the anise seed if you wish to use them. …
From gourmetsleuth.com
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CHAMPURRADO (THICK MEXICAN CHOCOLATE DRINK) RECIPE
2. While the pot of champurrado is coming back to a simmer, take your masa harina or tortilla masa and add to a blender with two cups of cold water. Blend until smooth; then add slurry to the pot of champurrado through a fine mesh …
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CHAMPURRADO - A CREAMY, DREAMY MEXICAN CHOCOLATE DRINK
Adjusting the heat as needed to keep at a bare simmer, add the piloncillo and chocolate to the pan. Whisk until the piloncillo is dissolved and the chocolate is melted. If your piloncillo isn’t dissolving, press it with a spoon or the flat …
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CHAMPURRADO RECIPE / AUTHENTIC MEXICAN CHOCOLATE
2019-12-09 Instructions. In a saucepan over medium heat, mix the water with the piloncillo. Add the cinnamon stick, anise, and cloves and bring to a simmer for around 10 minutes.
From mystayathomeadventures.com
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CHAMPURRADO RECIPE – A TRADITIONAL MEXICAN HOT …
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HOW TO MAKE CHAMPURRADO - DORA'S TABLE
2020-11-27 In the meantime place the masa harina in a large bowl and pour 1 cup of water over the masa. Use your hand to dissolve the masa into the water. Pour the masa liquid into the simmering hot chocolate. Stir. Simmer for 6 to 8 minutes or …
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CHAMPORADO RECIPE MEXICAN BEST RECIPES
What's a good recipe for champurrado? Buen Provecho! Here's an easy recipe for a delicious Champurrado -- a warm, hearty Mexican chocolate drink that is becoming more and more popular North of the border. Add 1/3 cup Masa Harina to a saucepan along with 1 cup warm water and a pinch of salt. Whisk vigorously to prevent lumps from forming.
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CHAMPURRADO (MEXICAN CHOCOLATE ATOLE) RECIPE
2019-05-10 Popular brands are Abuelita and Ibarra. If you can't find it, substitute bittersweet chocolate and add stir 1/2 teaspoon ground cinnamon into the masa harina mixture in step 1. Piloncillo, an unrefined sugar used in Mexican cooking, is available in the Latin American aisle of many supermarkets. If you can't find it, substitute it with 1/3 cup ...
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LOW CARB MEXICAN HOT CHOCOLATE (CHAMPURRADO) - RECIPE - DIET …
Remove the cinnamon stick. In a bowl mix the coconut flour, the cocoa, the sweetener, and the ground cinnamon. Add the almond milk and the vanilla extract to the boiling water. Incorporate the dry ingredients using a whisk or a hand mixer so that they dissolve in the liquid. Add the cream and let boil until it thickens.
From dietdoctor.com
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CHAMPURRADO | KING ARTHUR BAKING
Weigh your masa harina; or measure it by gently spooning it into a tablespoon, then sweeping off any excess. Reduce the heat to low and whisk in the masa harina a little at a time, stirring constantly until the mixture is smooth. Continue to heat the champurrado over low heat, whisking regularly, until it’s silky and thickened, 12 to 15 minutes.
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CHAMPURRADO - PATI JINICH
Stir the corn masa flour into the warm water. Let it sit for a couple minutes and strain it onto a saucepan set over medium heat. Incorporate the milk and let it simmer for 3 to 4 minutes, so it will begin to thicken. Incorporate the piloncillo or brown sugar, the chocolate and the cinnamon stick. Simmer for about 5 minutes, stirring here and ...
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2012-11-14 Thank you for posting this recipe. I assumed Mexican champurrado was identical to Filipino champorado, but I was wrong (the Filipino version is a rice porridge with cacao). The Mexican version sounds like a comforting drink. I look forward to making this for the winter! Reply. Brizzi says. October 5, 2015 at 4:53 pm. in El Paso we use Carnation canned milk and anise …
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2017-12-20 In a large saucepan, slowly add masa harina to the warm water, whisking until combined. Add milk, chocolate, piloncillo, and ground anise seeds. Heat over medium heat just until boiling; reduce heat. Simmer, uncovered, about 10 minutes or until chocolate is completely melted and sugar is dissolved, whisking occasionally.
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MEXICAN CHAMPURRADO WITH HOMEMADE MARSHMALLOWS - CHEF BILLY …
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From billyparisi.com
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ISABEL (EATS
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From isabeleats.com
From isabeleats.com
CHAMPURRADO RECIPE, HOW TO MAKE – HERENCIA COOK BOOK
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2016-01-25 Instructions. In a pot over medium heat, add the water, piloncillo and spices to a boil and let boil for about 5 minutes. Remove the spices and add the chocolate, reduce the heat and simmer, stirring occasionally, until chocolate is completely dissolved. Add corn flour and cook stirring constantly until completely dissolved and no lumps.
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MEXICAN CHAMPURRADO - MEXICO IN MY KITCHEN
1. Place 6 cups of water in a large saucepan along with the piloncillo and the cinnamon stick. Heat water until it starts boiling and then reduce the heat and allow to simmer for about 10 minutes until the piloncillo has melted. If you are using regular sugar, this step will take less time, since the sugar will dissolve in about 4-5 minutes.
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From inmamamaggieskitchen.com
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CHAMPURRADO: AN ANCIENT, TRADITIONAL DRINK. - MARICRUZ …
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CHAMPURRADO RECIPE - THEFOODXP
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2021-01-30 Then add it to the water and blend just as step 1 above. 2) In a medium saucepan, add one cup of water, the cinnamon stick and piloncillo. Bring it to a soft rolling boil until the piloncillo melts. About 5 minutes. This is what it looks like when the piloncillo has melted: 3) Add the milk and whisk.
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CHAMPURRADO (CHOCOLATE ATOLE) + VIDEO - MUY BUENO COOKBOOK
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CHAMPURRADO TRADITIONAL CHOCOLATE ATOLE - MEXICAN FOOD JOURNAL
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CHAMPURRADO RáPIDO DE LA ABUELITA | EL MEJOR NIDO
Place hot water and masa flour in large saucepan; mix until smooth. Add milk and Abuelita chocolate. Heat over medium heat, stirring constantly, until boiling.
From elmejornido.com
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From latinofoodie.com
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CHAMPURRADO RECIPE | BON APPéTIT
2021-11-23 Step 1. Place masa in a large saucepan. Gradually stream in 6 cups water, whisking constantly. Set pan over medium heat and bring mixture to a gentle simmer. Cook, whisking often, until thickened ...
From bonappetit.com
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CHAMPURRADO (MEXICAN CHOCOLATE DRINK) - BROKE BANK VEGAN
2021-06-21 Then, lower the heat down and simmer until your kitchen smells amazing. Strain the water to remove any straggling pieces, then add it back to the same pot. Combine the salt, hot water, and masa harina. Step 2: while the water steeps, whisk the masa harina, salt, and a cup of piping hot water together in a bowl.
From brokebankvegan.com
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2017-10-15 Heat at medium heat. Bring up to a soft boil for a few minutes. In a separate small pot, bring 1 cup of water to a boil. Mix in the masa harina until dissolved with no lumps. Set aside. To to pot of water with cinnamon stick, add the piloncillo and Mexican chocolate. cook until dissolved. Gradually whisk in the milk.
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2020-12-16 Pour ⅔ of the total water quantity into a pot and heat it up over the stovetop. Keep on a medium-high heat setting. Stir in sugar and throw in whole spices. Allow the sugar to melt in completely and leave to infuse for about 10 mins. Add the chocolate tablets. Simmer, stir occassionaly so that the chocolate melts in.
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WARM UP WITH A CUP OF CHAMPURRADO AKA MEXICAN HOT CHOCOLATE …
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CHAMPURRADO (CHOCOLATE ATOLE) + VIDEO | KEVIN IS COOKING
2021-10-07 Add the milk, Mexican chocolate, piloncillo, vanilla, salt and cinnamon stick to a medium saucepan. Heat over medium heat until the chocolate and sugar are dissolved. Stir frequently, about 3-5 minutes. Discard the cinnamon stick. In a 4 cup measure, whisk together the warm water and masa harina until smooth.
From keviniscooking.com
From keviniscooking.com
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