What is Champurrado?
Champurrado is an ancient, hot chocolate style, Mexican beverage, dating back thousands of years to the Mayans and the Aztecs. The traditional recipe is a blend of sweet and savory with pineapple and cinnamon being used to create a very rich, exotic drink, that incorporates corn masa, aka masa harina, to thicken it.
I know I'm not alone when I say I can't tolerate corn very well, so my simple and easy, corn-free version, is made using buckwheat groats. You can also use millet grains. Another added plus for anyone who can't do milk or sugar, you can make it dairy-free and low-glycemic, too!
Champurrado is the perfect cold-weather drink to enjoy this season when you and your family are cozy, happy, and grateful, enjoying the Holidays, together!
If you make this delicious drink, tag me #purefreshdaily, to be featured.
Prep Time: 10 minutes
Simmer Time: 20 minutes
Makes: 4 servings
- 2 cups water
- 2 cups milk of your choice (Almond milk and coconut milk work very nicely)
- 3 tablespoon of buckwheat groats (millet grains can be used, also, and if you can tolerate corn masa, use it)
- 2.5 tablespoons cocoa powder
- 3/4 cup coconut sugar (add more if desired)
- 1 cup pineapple chunks (fresh or canned)
- 2 teaspoons of gluten-free vanilla extract (optional)
- 2 cinnamon sticks (do not add to the blender)
- 1 tablespoon of potato starch to thicken (do not add to the blender)
(1). Add all ingredients, EXCEPT the cinnamon sticks and the potato starch, to a high-speed blender. Blend for 30 seconds, or until a smooth puree is achieved.
(2). Pour puree into a medium stock pot. Warm over medium heat. Add the cinnamon sticks. Simmer over medium to low heat, stirring occasionally, for 15-20 minutes. Turn heat off, and transfer pot to a cool burner.
(3). Sprinkle in the potato starch and whisk rapidly to avoid lumps from forming.
(4). Pour into individual mugs. Drink and enjoy while warm!