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Champurrado with Mole

One of the oldest beverages in Mexico, Champurrado is a thick Mexican hot chocolate that’s popular during the holidays and when the weather starts getting cooler. Champurrado with DOÑA MARÍA® Mole comes courtesy of LatinoFoodie, connoisseurs of Latin food and culture, and uses masa harina (corn flour) for its thick texture.

One of the oldest beverages in Mexico, Champurrado is a thick Mexican hot chocolate that’s popular during the holidays and when the weather starts getting cooler. Champurrado with DOÑA MARÍA® Mole comes courtesy of LatinoFoodie, connoisseurs of Latin food and culture, and uses masa harina (corn flour) for its thick texture.

4
5 Minutes
15 Minutes
20 Minutes

Ingredients

  • 1/2 cup masa harina mixed with 1/3 cup hot water

  • 1 1/2 cups water

  • 1 (3-inch) piece cinnamon stick

  • 4 cups whole milk

  • 1/2 round tablet (1.5-ounce) Mexican chocolate

  • 1 (6.5-ounces) piloncillo cone, roughly quartered

  • 2 teaspoons molasses

  • 2 whole cloves

  • 1/3 cup DOÑA MARÍA® Mole Ready to Serve (or DOÑA MARÍA® Original Mole by mixing 2.5 teaspoons Mole Paste & 1/2 cups + 3 teaspoons of water)

Directions

  1. In a medium pot, combine masa harina with 1 ½ cups water and cinnamon.
  2. Cook over medium heat, stirring with a whisk until it begins to bubble, about 2 minutes.
  3. Add milk, chocolate, piloncillo, molasses, cloves, and mole. Bring mixture to a simmer, stirring frequently until sugar has completely dissolved and mixture has thickened, about 15 minutes.
  4. Discard cinnamon and cloves. Serve as is or strain, if desired.
  5. Note: The longer the champurrado is simmered, the thicker it becomes. If it becomes too thick, simply add more milk to thin out.
  6. Enjoy Champurrado with DOÑA MARÍA® Mole!

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