This champurrado recipe is perfect for sipping on a chilly day or to enjoy alongside tamales. It is warm, sweet, and with a touch of creaminess. This Mexican drink brings a taste of tradition and coziness. Yum!

Champurrado is a Mexican traditional drink made of corn masa, chocolate, cinnamon, and piloncillo. It has a sweet and slightly bitter taste with hints of hearty spices.

To prepare the recipe, the ingredients are simmered in water or milk until nicely thickened. The result is a creamy and flavorful drink similar to Mexican hot chocolate but with a thicker texture and the distinctive flavor of masa.

This thick drink carries a whole lot of cultural meaning in Mexico. It’s like a warm hug from tradition, bringing comfort and joy to those who cherish it. So next time you want to add a little Mexican flair to your gatherings, don’t forget to serve up this delicious beverage pairing with tamales or pan dulce.

Champurrado served in Mexican mugs.

Ingredients

  • Masa harina: You will need nixtamalized masa harina (corn flour) to thicken the mixture and add its distinctive flavor. This flour can be found at Mexican grocery stores or on Amazon.
  • Chocolate: Use Mexican dark chocolate, there are many brands sold on the internet. Ibarra and Abuelita are the most famous. Or you can substitute it with your favorite dark chocolate.
  • Piloncillo (raw sugar cane): This ingredient gives a particularly smoky taste to the drink. You can substitute with packed brown sugar.
  • Cinnamon: Use cinnamon sticks, or you can also use cinnamon powder.
  • Milk & water: Whole milk is used to add creaminess, while water is necessary to simmer and dissolve the ingredients. Feel free to use only milk or water, or also use vegan substitutions like almond milk, coconut milk, etc.
Champurrado ingredients labeled and displayed in a marble surface.

How To Make Champurrado

This is a visual overview of the steps to make this recipe. See the detailed list of ingredients & instructions in the recipe card below.

Place the piloncillo, cinnamon stick, and chocolate in a medium pot. Add 2 ½ cups of water and bring to a boil over medium heat.

Chocolate, piloncillo and cinnamon added to a pot with water to make champurrado.

Set the heat to medium-low and simmer for 6-7 minutes while stirring to help dissolve the piloncillo and chocolate.

Top Tip: Never leave the pot unattended. When boiling, the mixture can easily overflow and spill all over your stove.

Stirring chocolate and piloncillo in the pot to make champurrado.

Meanwhile, add masa harina to a mixing cup along with 2 cups of milk and whisk to dissolve well. Make sure there are no lumps in the mixture.

Dissolving masa harina in a cup with water to thicken champurrado.

Now, slowly and while stirring, pour the masa harina mixture into the pot with the infused water.

Adding dissolved masa harina to the pot with champurrado.

Add also the remaining milk to the pot and cook stirring constantly until the mixture is slightly thick.

The cooking time will depend on the temperature of your stove, but overall it will take 10-15 minutes to be done.

Stirring champurrado in a pot with a wooden spoon.

Adjust sweet to taste and turn off the heat. Allow the champurrado to sit for 5 minutes while stirring from time to time, then serve in mugs and enjoy alone or with your favorite pan dulce.

Expert Tips & Recipe Notes

  • To prevent lumps mix the masa harina with milk or water before adding it to the pot, then make sure you add it slowly while whisking. This will ensure a smooth and consistent texture.
  • Cook the smooth mixture on low to medium heat and stir constantly to prevent sticking or burning. Slow cooking allows the flavors to meld together beautifully.
  • If you can’t find piloncillo where you live, use dark brown sugar or molasses. Molasses have the closest taste to piloncillo and is the perfect substitute.
  • You can use milk, water, or a combination of both. Using milk will result in a creamier drink, while water will make it lighter.
  • If the beverage is too thick for your liking, you can adjust the consistency with more milk or water.
  • After cooking, allow to rest for a few minutes. This will help the flavors develop and the drink to thicken slightly.
  • Be careful when drinking it, especially if you serve it right after making it. Use a spoon to slightly cool it down first.

Serving

In Mexico, champurrado and tamales are usually sold in the same street stalls and are one of the best combos to start your day. I recommend serving with:

While we can say that this beverage is a staple in Mexican cuisine and is served all year long, it is important to know that it takes a special meaning during the Day of The Dead celebration, when it becomes one of the most popular drinks to pair with pan de muerto and other sweet treats.

See also Day of The Dead recipes.

In the Christmas season, you can pair it with buñuelos de viento and serve the drink with a dollop of whipped cream and garnish with a sprinkle of ground cinnamon on top. This not only adds a pop of color but also enhances the aroma.

Pouring champurrado into a Mexican mug.

How to Store And Reheat

Mexican champurrado lasts up to 3 days in the refrigerator. Allow the leftovers to reach room temperature, then transfer them to a jar or a pitcher with a tight lid.

When ready to drink, place the mixture in a pot and place over medium heat. Stir often until warmed through. If the mixture is too thick, add a splash of water to loosen it up.

You can also serve the leftovers in mugs and reheat them in the microwave in 30 seconds intervals mixing with a spoon in between.

FAQ

What’s the difference between hot chocolate and champurrado?

Hot chocolate is made with Mexican chocolate tablets and has a creamy and chocolaty taste, often sweetened with sugar. It does not contain masa among its ingredients.
Champurrado incorporates masa harina or corn flour along with chocolate. It has a thicker consistency and a more complex flavor profile, including a unique corn-like taste.

What is the difference between champurrado and atole?

Champurrado stands as a specific variation of atole, distinguished by the inclusion of Mexican chocolate in its preparation. In contrast, the basic atole recipe omits the use of chocolate altogether.
Both recipes share a common foundation, however, the addition of Mexican chocolate sets champurrado apart, lending it a unique and delightful flavor.

More Mexican Hot Drinks

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Champurrado recipe.

Champurrado Mexicano

6
Champurrado is a quick and delicious Mexican traditional hot drink made with chocolate, piloncillo and masa harina. The perfect beverage to start your day!
prep 5 minutes
cook 20 minutes
total 25 minutes

Ingredients 

  • 1 Mexican dark chocolate tablet (about 3 oz)
  • ½ cup masa harina
  • 4 oz piloncillo (or ½ cup brown sugar)
  • 1 cinnamon stick
  • 4 cups milk
  • 2 ½ cups water

Instructions
 

  • Add the piloncillo, cinnamon stick, and chocolate to a medium pot.
  • Pour 2 ½ cups of water and bring to a boil over medium heat.
  • Set the heat to medium-low and simmer for 6-7 minutes while stirring to help dissolve the piloncillo and chocolate.
  • Place 2 cups of milk in a mixing cup and add the masa harina. Whisk to combine.
  • Now, slowly and while stirring, pour the masa harina mixture into the pot with the infused water.
  • Add also the remaining milk to the pot and cook for 10-12 minutes stirring constantly, until the mixture is slightly thick.
  • Adjust sweet to taste and turn off the heat.
  • Allow the champurrado to sit for 5 minutes while stirring from time to time then serve in mugs.

Notes

  • To prevent lumps in the champurrado, make sure you add the masa harina mixture slowly while whisking.
  • Cook the champurrado mixture on low to medium heat and stir constantly to prevent sticking or burning. 
  • You can use milk, water, or a combination of both. Using milk will result in a creamier drink, while water will make it lighter.
  • If the beverage is too thick for your liking, you can adjust the consistency with more milk or water.
Nutrition Information
Serving: 1 serving | Calories: 229kcal | Carbohydrates: 34g | Protein: 7g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.002g | Cholesterol: 20mg | Sodium: 68mg | Potassium: 305mg | Fiber: 1g | Sugar: 25g | Vitamin A: 287IU | Vitamin C: 0.02mg | Calcium: 231mg | Iron: 1mg
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Recipe Rating




4 Comments

  1. 5 stars
    Mexican Champurrado is my comfort in a cup! Warm, sweet, and wonderfully creamy, it’s the perfect companion on chilly days! Absolute yum!

  2. 5 stars
    Indulged in homemade champurrado – a velvety fusion of chocolate and masa. Its comforting sweetness and aromatic spices created a cozy escape on chilly evenings. <3

  3. 5 stars
    Authentic mexican champurrado never fails, such a nostalgic taste. Made the same mistake of leaving it unattended and it spilt all over my stove. Still yummy though, my husband and kids love your champurrado so much!