Champurro Mexican Cocoa Mexico Recipes

MEXICAN HOT CHOCOLATE ATOLE CHAMPURRADO

Mexican Hot Chocolate Atole Champurrado image

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

Ingredients

2 cups water
1 tablespoon ground cinnamon
1 Mexican hot chocolate drink tablet (such as Nestle® Abuelita®)
½ cup cold water
2 tablespoons cornstarch
½ (12 fluid ounce) can evaporated milk
½ cup white sugar, or to taste

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

CHAMPURRO (MEXICAN COCOA) - MEXICO

Champurro (Mexican Cocoa) - Mexico image

This is a traditionally a wedding drink. Serve this thick, yummy drink hot with whipped cream. Use brown or white sugar.

Provided by Mme M

Categories Beverages

Time 10m

Yield 2 cups

Number Of Ingredients 6

Ingredients

1 cup evaporated milk
1 cup water
3 tablespoons flour
4 tablespoons cocoa, unsweetened
1 pinch salt
2 1/2 tablespoons sugar

Steps:

Heat the evaporated milk and water to nearly boiling, stirring frequently. Reduce heat.
Mix flour, sugar, cocoa and salt in a mixing bowl. Add 1/4 cup water.
Add cocoa mixture to the milk mixture and blend well.
Cook over medium heat, stirring constantly, until thick. Bring it to a low, bubbly boil.
Serve in mugs. Sprinkle with nutmeg.

Nutrition Facts : Calories 297.2, Fat 11.1, SaturatedFat 6.7, Cholesterol 36.5, Sodium 215.9, Carbohydrate 43.2, Fiber 3.9, Sugar 16, Protein 11.9

CHAMPURRADO

Champurrado image

A traditional Mexican chocolate drink.

Provided by monmedel

Categories World Cuisine Recipes Latin American Mexican

Time 35m

Yield 12

Number Of Ingredients 8

Ingredients

1 ½ cups water
1 cinnamon stick
1 whole clove
1 pod star anise
4 ¼ cups milk
2 tablets Mexican chocolate (such as Chocolate Ibarra®)
¾ cup pinole (coarse ground maize flour)
1 pinch crushed piloncillo (Mexican brown sugar cone), or more to taste

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

CHAMPURRADO (MEXICAN HOT CHOCOLATE)

Champurrado (Mexican Hot Chocolate) image

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

Ingredients

12 cups water, divided
3 cinnamon sticks
1 1/2 cups masa harina flour
1 1/2 cups brown sugar, packed or 2 (6 ounce) piloncillo cones
1 ounce unsweetened baking chocolate
2 teaspoons vanilla

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.

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