Champurrado with Mole

Tasty Desserts

A Recipe by El Popular

The Drink of Champ’ions. Chocolate drinks date back to 450 BC with the Aztec and Maya peoples; they believed chocolate was magical, and would give the drinker strength and powers. Champurrado, a chocolate based drink, was invented a bit later after the Spanish wanted to add sugar to the mix. Piloncillo, or panela, is a minimally processed raw form of sugar cane, and is perfect for sweetening up this historical drink. So, stir up this easy recipe for Champurrado with Mole today to enjoy a rich and sweet balance of chocolate and mole fit for the gods. This drink is traditionally served with tamales or churros, though a Mexican concha pairs perfectly!

Let’s Get Started

  • Prep Time: 5 mins
  • Cook Time: 15 mins
  • Makes: 4 servings

Ingredients

  • 3 tbsp El Popular Mole Paste or powder (mixed with 1/2 cup of water)

  • 1 1/2 cups water

  • 2 oz. El Popular Mexican Chocolate

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

  • 1 piece of cinnamon stick

  • 4 cups whole milk

  • 1 (6 oz) piloncillo cone, quartered

  • 2 tsps molasses

  • 2 whole cloves

Directions

  • Prepare Mole by combining El Popular Mole powder or paste with 1/2 cup water. Prepare masa harina by combining with 1/3 cup hot water).

  • In a medium pot, combine the prepared masa harina with 1 1/2 cups water and cinnamon.

  • Cook over medium heat, stirring with a whisk until mixture begins to bubble (about 2 mins).

  • Add milk, El Popular Mexican Chocolate, piloncillo, molasses, cloves, and EL POPULAR Mole. Bring mixture to a simmer and stirring until sugar has dissolved and the mixture has thickened (takes about 15 min).

  • Discard cinnamon and cloves. Serve strained or unstrained.

Mole 101

Mole, whose name comes from the Nahuatl word “mōlli” meaning sauce, is a centuries-old dish full of history and flavor. Mole poblano, the most famous type, originates from Puebla, Mexico, and has become a symbol of Mexico’s “mestizaje,” blending indigenous and European culinary traditions. With El Popular Mole Paste or Powder, you can enjoy this rich, complex sauce anytime, perfect over chicken, vegetables, or rice.

  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Makes: 2-3 servings

Ingredients

  • ½ jar El Popular Mole Paste (8.5 oz) or Mole Powder (4.5 oz)
  • 1–2 cups chicken broth

Directions

  • In a large skillet or saucepan over low heat, combine El Popular Mole paste or powder with chicken broth.
  • Stir slowly, adding more broth as needed to reach your desired thickness.
  • Sautee for 3–5 minutes, stirring occasionally, until smooth and heated thoroughly.
  • Serve hot over chicken, beef, rice, or vegetables.

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