Camp Champurrado-Style Masa Porridge with Cinnamon and Cocoa
Mix masa harina, brown sugar, cocoa, cinnamon and powdered milk at home. At camp, whisk the mix with 1 cup cool water, then stir it into 2 1/2 cups simmering water on a single burner and cook 5 to 6 minutes until thick. Top with dried cherries and pepitas; total time is about 15 minutes.
Champurrado is a thick, warm Mexican corn drink made with masa, cinnamon and chocolate. This camp version leans thicker, so you eat it with a spoon. Everything dry goes in one bag at home. At camp you just add water.
It's a good cold-morning breakfast. It's filling, cheap and light to carry. One pot does the whole job, and the cleanup is quick if you rinse the pot while it's still warm.
Camp Champurrado-Style Masa Porridge with Cinnamon and Cocoa
- Prep
- 5 min
- Cook
- 10 min
- Serves
- 4
- Difficulty
- Easy
- Heat
- Medium flame, then low
- Pack weight
- 1 lb
- Campfire
- Camp stove
- Backpacking
- No cooler needed
- One burner
- Some water
- One-pan cleanup
- Shelf-stable
- Prep ahead
Ingredients
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Gear you'll need
- 2-quart pot
- Camp stove with fuel
- Whisk or fork
- Long-handled spoon
- Zip bag or lidded jar for the dry mix
- Measuring cup
- Bowls or mugs
Steps
-
Mix the dry base
At home, shake the masa harina, brown sugar, cocoa, powdered milk, cinnamon, salt and cayenne in a zip bag or jar. Break up any sugar clumps. Pack the cherries and pepitas separately.
-
Make a cool slurry
At camp, pour the dry mix into your pot and add 1 cup cool water. Whisk until no dry pockets remain. Pour the slurry into a bowl or mug and set it aside.
-
Heat the water
Add the remaining 2 1/2 cups water to the same pot. Set it over a medium flame and bring it to a gentle simmer, about 4 to 5 minutes.
-
Whisk in the slurry
Turn the flame to low. Stir the slurry again, since the masa settles fast, and pour it into the simmering water while whisking.
-
Simmer until thick
Cook 5 to 6 minutes, whisking or stirring constantly and scraping the bottom corners. It's ready when it coats a spoon and tastes smooth, not chalky.
-
Rest and top
Take the pot off the heat and let it sit 2 minutes. It will thicken more. Add a splash of hot water if you like it looser.
-
Serve hot
Ladle into bowls or mugs. Top with the dried cherries and toasted or plain pepitas. Eat while it's hot, since it sets up as it cools.
Trail Notes
Mix the dry base at home and write the water amounts on the bag. It keeps for months with no cooler. Double or triple the mix for a longer trip.
Leave out the powdered milk and add 2 tablespoons more brown sugar for a vegan version. It will be a little less creamy. A spoonful of peanut butter stirred in at the end helps.
Everything in this recipe is shelf-stable. It works well for backpacking, as long as you have treated or filtered water.
Scrape the pot into a bag and pack out any thick leftovers. Strain the rinse water and scatter it widely, at least 200 feet from water, camp and trails. Pack out the strained bits.
Campers ask
Can I use cornmeal instead of masa harina?
No. Cornmeal isn't nixtamalized, so it stays gritty and won't thicken the same way. Look for bags labeled masa harina.
How do I keep masa porridge from getting lumpy?
Whisk the dry mix into cool water first, then pour that slurry into simmering water while whisking. Dumping dry masa straight into hot water makes lumps.
Can I make champurrado without a stove?
Yes, over a campfire with a pot on a grate, just keep the flame low and stir often so it doesn't scorch. Don't try it with only hot water poured into a mug, because masa needs a few minutes of simmering to cook through.
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