4 . Add milk, The masa thickens the chocolate creating a thick, sweet, and chocolatey drink. The two most common brands are Ibarra (made by a company in Jalisco, Mexico) and Abuelita (a Nestle product). How to Make Champurrado. In medium saucepan add the paste and the remaining 3 cups of water. In Mexico, hot chocolate is most often prepared with tablets of rustic chocolate de mesa, “table chocolate,” which can be easily found in the U.S. at Mexican grocery stores and even large supermarkets. So pretty and soooo delicious! Whisk in milk and cook over medium heat until it just boils, then stir in grated chocolate and cinnamon. A traditional champurrado is a Mexican chocolate drink that is traditionally drunk during the holiday season and Dias de Los Muertos. In a small mixing bowl combine the masa harina with 1/2 cup of water mixing by hand to form a paste. Making champurrado is quite easy, the piloncillo and cinnamon are simmered in water until completely dissolved, then a Mexican chocolate tablet is added. cinnamon stick. Combine hot water, masa harina and brown sugar in a small saucepan and whisk until thick and smooth. Champurrado, Mexican Chocolate Atole ... pieces mexican chocolate, tablets (Abuelita brand is good) 1 . Remove the cinnamon sticks and anise star, return to low heat and slowly add the masa harina to the warm water, whisking until combined. This Champurrado recipe it’s spicy and warm, and I love how it looks like when served with a swirl of heavy cream and a sprinkle of cinnamon. Dissolve the chocolate and bring to a boil. Once the chocolate has melted into the piloncillo mixture the fresh masa is added. small piloncillo (raw sugar cane cones) ... Cook over low heat for about 8-10 minutes and then add the chocolate tablets, which have previously been broken into pieces.