Go Back

Champurrado

Champurrado is a thick, velvety Mexican hot chocolate drink made with masa harina, Mexican chocolate, and warm spices that transforms your morning or evening into something special. This traditional beverage combines the earthy richness of corn with the deep flavor of chocolate, creating a comforting drink perfect for chilly mornings or festive gatherings.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings: 6 cups
Course: Beverage
Cuisine: Mexican
Calories: 245
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 4 cups whole milk
  • 2 cups water divided
  • 1/2 cup masa harina corn flour for tortillas
  • 3.5 ounces Mexican chocolate roughly chopped (such as Abuelita or Ibarra)
  • 1/4 cup piloncillo grated or chopped (or dark brown sugar)
  • 2 cinnamon sticks
  • 1/4 teaspoon vanilla extract
  • Pinch of salt

Equipment

  • Large heavy-bottomed pot or saucepan
  • Wire whisk
  • Medium mixing bowl
  • Wooden spoon
  • Measuring cups and spoons
  • Fine-mesh strainer (optional)
  • Molinillo or electric frother (optional)

Method
 

  1. Whisk the masa harina with 1 cup of cold water in a medium bowl until completely smooth with no lumps remaining. This prevents clumping when you add it to hot liquid later.
  2. Combine the milk, remaining 1 cup of water, and cinnamon sticks in your large pot over medium heat. Bring the mixture to a gentle simmer, stirring occasionally to prevent scorching on the bottom.
  3. Pour the masa mixture into the simmering milk while whisking constantly. Continue whisking for 2-3 minutes to prevent lumps from forming as the masa cooks and thickens.
  4. Add the chopped Mexican chocolate to the pot, stirring frequently with a wooden spoon until completely melted, about 3-4 minutes.
  5. Stir in the piloncillo, vanilla extract, and salt. Continue stirring until the piloncillo dissolves completely, about 2-3 minutes depending on how finely you chopped it.
  6. Reduce heat to low and simmer the champurrado for 10-15 minutes, stirring every few minutes. The mixture should thicken to a consistency similar to thin pudding or heavy cream.
  7. Remove a spoonful and let it cool slightly, then taste. The champurrado should coat the back of a spoon but still pour easily. Adjust sweetness if needed by adding more piloncillo or sugar.
  8. Remove the cinnamon sticks and discard them. For an extra smooth texture, you can strain the champurrado through a fine-mesh strainer, though this step is optional.
  9. Serve immediately in mugs while hot, optionally frothing each serving with a molinillo or electric frother for a traditional foamy top.

Notes

Always mix your masa harina with cold water before adding it to hot liquid. Adding it directly to hot milk creates stubborn lumps that no amount of whisking will fix. The drink continues thickening as it sits, so enjoy it fresh. Store leftover champurrado in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat, whisking frequently and adding milk or water to thin if needed.