By Cynthia Sadurni
It’s during the winter months when we all need something warm to keep us going. As the cold weather settles in, and frost is on the ground, a nutritious and comforting drink is just what we want. Champurrado may just be the thing to do the trick!
But wait, what is champurrado and corn flour in a beverage? Hmmm, intriguing, I hope! This traditional Mexican drink uses nixtamalized corn flour (also referred to as masa harina) to bring both nutrients and a smooth, silky texture. Most of the ingredients in this recipe have become easily available, either at a Mexican grocery store or at your local supermarket. It may seem like it takes a while to make, but is so rewarding once it’s done! Also, the smell of the cinnamon and spices in the morning is so enticing and heart warming.
Ingredients:
- 1 cone of Mexican pilloncillo. If you can’t find it, just add brown sugar to taste at the very end.
- 4 cloves
- 1 piece of Mexican cinnamon bark (Ceylon will work, too)
- 1-2 tablets of Mexican chocolate. If you can’t find it, any good quality cocoa powdered may be used (in this case, you will need to add sugar to taste at the end)
- 4 cups water + 1 cup extra, slightly warmed, to mix in with the masa harina
- 1-2 cups milk. Either regular or alternative milks will do. I have successfully tried this recipe with almond milk.
- 2-3 cups corn masa harina. If you can find blue corn masa harina, this variety has more nutrients and a subtle nutty flavor.
- ⅛-¼ tsp vanilla extract, to taste
Directions:
In a pot big enough to accommodate the total liquid, start by adding the water, piloncillo,
cinnamon, and cloves. Bring to a boil and then lower the heat. Cover and simmer gently for 15 minutes.
Just before the 15 minutes are up, mix your corn masa harina with water until it resembles
pancake batter. At this point, you can pass it through a fine mesh sieve to avoid any lumps. Reserve.
Add the chocolate tablets and stir until dissolved; keep the mix simmering gently. If using
cocoa powder, mix in a separate jar with little water, shake vigorously to completely dissolve, and add to the pot.
Slowly add the masa batter, stirring constantly with a good whisk to avoid any lumps.
Bring the heat down to a low simmer and cook for 20 minutes more, stirring constantly to
avoid the mix sticking to the bottom of the pot. You will notice it will start to thicken slightly.
Add the milk and leave it on the fire until warmed through, but do not let it come to a boil. Check for your preferred amount of sweetness. Add a bit of brown sugar if necessary, or more milk to taste.
Turn the heat off and add the vanilla. Remove the cinnamon and cloves before serving. The
mix will thicken slightly as it cools down.
Champurrado is also delicious if you choose not to add the piloncillo or sweetener and opt for a sugar-free version. The spices and vanilla give it enough of a hint of sweetness and depth of flavor. In ancient times, this drink was prepared like this and without milk.
I hope that this traditional drink will help you start your day with a smile. Enjoy.
