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, the name originating from the Nahuatl “mōlli” or “sauce”, is a centuries old dish.

  • Mole poblano, the most popular type of Mole, is an ancient recipe from Puebla, Mexico.

  • Mole is considered the national dish of Mexico, and has become a symbol of Mexico’s “mestizaje”, or mixture of indigenous and European heritage.

Directions

  • Add 2 cups of chicken broth to a large skillet.

  • Heat over a low flame.

  • Slowly add El Popular Mole Paste or Powder until desired thickness is obtained.

  • Keep warm.

Mole 101

  • Mole, the name originating from the Nahuatl “mōlli” or “sauce”, is a centuries old dish.

  • Mole poblano, the most popular type of Mole, is an ancient recipe from Puebla, Mexico.

  • Mole is considered the national dish of Mexico, and has become a symbol of Mexico’s “mestizaje”, or mixture of indigenous and European heritage.

Directions

  • Add 2 cups of chicken broth to a large skillet.

  • Heat over a low flame.

  • Slowly add El Popular Mole Paste or Powder until desired thickness is obtained.

  • Keep warm.

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