Champurrado is one of those drinks that brings instant comfort. Think hot chocolate, but richer, thicker, and deeply fragrant. It’s a traditional Mexican beverage made with chocolate, warm spices, and masa harina the same corn flour used for tortillas.
The result is silky, slightly earthy, and incredibly satisfying. Whether you’re warming up on a cold morning or sharing a sweet moment after dinner, champurrado feels like a hug in a mug.
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Why This Recipe Works
This version of champurrado keeps things simple without losing the soul of the drink. It uses masa harina to thicken the liquid just enough for a creamy, drinkable texture—no gelatin or cornstarch needed.
The blend of cinnamon and piloncillo (or brown sugar) adds warmth and a deep caramel note that pairs beautifully with the chocolate.
By toasting the cinnamon stick and dissolving the piloncillo first, we build layers of flavor before the chocolate goes in. Whisking steadily keeps it smooth and silky. The result is a cozy, chocolatey drink with a gentle spice that tastes like home.
Ingredients
- 4 cups whole milk (or 3 cups milk + 1 cup water for a lighter version)
- 1 cup water (for dissolving sweetener)
- 1 Mexican chocolate tablet (about 3 ounces), chopped, or 3 ounces dark chocolate (60–70%)
- 1/2 cup masa harina (instant corn flour)
- 1 cinnamon stick (or 1 teaspoon ground cinnamon in a pinch)
- 1/2 cup piloncillo, grated, or 1/2 cup packed dark brown sugar
- 1 teaspoon vanilla extract
- Pinch of salt
- Optional: 1–2 whole cloves or a pinch of ground clove for extra warmth
- Optional garnish: ground cinnamon or a cinnamon stick
Step-by-Step Instructions
- Warm the aromatics. In a medium pot, add 1 cup water, the cinnamon stick, and cloves if using.Bring to a gentle simmer over medium heat for 3–4 minutes to infuse.
- Dissolve the sweetener. Add piloncillo or brown sugar to the pot. Stir until fully dissolved and the water turns amber and fragrant.
- Add the milk. Pour in the milk (or the milk-and-water mix). Keep the heat at medium-low.Do not let it boil. You want steam and tiny bubbles around the edges.
- Make the masa slurry. In a separate bowl, whisk the masa harina with 1 cup of warm water until smooth, with no lumps. This step is key for a silky texture.
- Thicken the champurrado. Slowly pour the masa slurry into the pot while whisking constantly.Continue whisking for 3–5 minutes as the mixture begins to thicken.
- Melt the chocolate. Stir in the chopped Mexican chocolate or dark chocolate. Keep whisking gently until the chocolate is fully melted and incorporated.
- Season and smooth. Add vanilla and a pinch of salt. Taste and adjust sweetness if needed.If it’s too thick, whisk in a bit more milk or water. If too thin, let it simmer a few more minutes.
- Serve warm. Ladle into mugs and garnish with a dusting of cinnamon or a cinnamon stick. Enjoy right away while it’s steamy and creamy.
Keeping It Fresh
Champurrado is best hot and freshly made, but it stores well.
Let leftovers cool, then refrigerate in a sealed container for up to 3 days. It will thicken as it sits.
To reheat, warm it over low heat on the stove, adding a splash of milk or water to loosen it. Whisk as it warms to bring back that smooth, silky texture.
Avoid boiling—gentle heat keeps the flavor balanced and prevents scorching.
Why This is Good for You
- Cocoa benefits: Dark chocolate and cocoa offer antioxidants and can lift your mood. They bring a gentle energy without jolting your system.
- Whole-grain goodness: Masa harina is made from nixtamalized corn, which can make nutrients more available and add a bit of fiber.
- Warm spices: Cinnamon complements blood sugar balance and adds depth without extra sugar.
- Customizable sweetness: You control the sugar. Use less piloncillo or opt for a smaller amount of honey or maple syrup if you prefer.
Pitfalls to Watch Out For
- Lumps from masa harina: Always make a smooth slurry before adding it to the pot.Whisk while pouring to avoid clumping.
- Scorching the milk: Keep heat moderate and stir often. If you see vigorous bubbling, lower the heat.
- Over-thickening: Champurrado should be drinkable, not pudding. Thin it with a little milk or water as needed.
- Too sweet or too bland: Taste at the end.Adjust the sugar and salt. A tiny pinch of salt can make the chocolate pop.
- Skipping the cinnamon: The cinnamon stick adds signature warmth. Don’t skip it unless you absolutely have to.
Alternatives
- Dairy-free: Use almond milk, oat milk, or coconut milk.A mix of almond and coconut gives body and flavor close to the original.
- No Mexican chocolate: Use dark chocolate plus 1/2 teaspoon ground cinnamon and a pinch of ground anise or nutmeg.
- No piloncillo: Dark brown sugar, coconut sugar, or a blend with maple syrup works well. Start with less and add to taste.
- Extra spice: Add a strip of orange peel while simmering or a tiny pinch of cayenne for gentle heat.
- Thinner or thicker: Adjust masa harina up or down by a tablespoon. Thin with warm milk or water if needed.
- Make it festive: Top with lightly whipped cream and a sprinkle of cinnamon sugar for a dessert-like treat.
FAQ
What is the difference between champurrado and hot chocolate?
Champurrado is thickened with masa harina, giving it body and a subtle corn flavor.
Traditional hot chocolate is thinner, made with milk and cocoa or chocolate, and doesn’t include masa. The cinnamon and piloncillo also make champurrado taste deeper and more aromatic.
Can I make champurrado without masa harina?
Masa harina is traditional and gives champurrado its signature texture. If you don’t have it, you can use a small amount of cornstarch, but the flavor won’t be the same.
For every 1/2 cup masa harina, try 2–3 tablespoons cornstarch mixed with cold milk, and adjust to taste.
How do I prevent lumps?
Whisk the masa harina with warm water first to create a smooth slurry. Then pour it into the hot liquid in a thin stream while whisking constantly. Keep whisking as it thickens.
If lumps form, a quick blend with an immersion blender will smooth it out.
Is Mexican chocolate necessary?
It’s ideal for authentic flavor because it includes sugar and spices. But you can use quality dark chocolate and add cinnamon and a touch of sugar. Taste as you go and adjust sweetness and spice to get close to the classic profile.
Can I make it ahead?
Yes.
Make it up to 3 days ahead and refrigerate. Reheat gently on the stove, adding a splash of milk or water and whisking until smooth and steamy.
What can I serve with champurrado?
It’s wonderful with tamales, churros, sweet breads like conchas, or simple buttered toast. For a cozy breakfast, pair it with scrambled eggs and warm tortillas.
How thick should it be?
It should coat the spoon and pour like a rich latte—thicker than hot chocolate but still drinkable.
If it feels like pudding, whisk in more liquid until it loosens up.
Can I reduce the sugar?
Absolutely. Start with less piloncillo or brown sugar and add more only if needed. The chocolate and cinnamon will still shine.
Final Thoughts
Champurrado is simple comfort done right—chocolatey, lightly spiced, and satisfyingly creamy.
With a few pantry staples and steady whisking, you can bring a bit of Mexican warmth to your kitchen anytime. Customize the sweetness, play with spices, and make it your own. Pour it into your favorite mug, breathe in the cinnamon, and savor that cozy chocolate bliss.
Savoring Mexican Champurrado a Cozy Chocolate Bliss - A Warm, Comforting Favorite
Ingredients
Instructions
- Warm the aromatics. In a medium pot, add 1 cup water, the cinnamon stick, and cloves if using. Bring to a gentle simmer over medium heat for 3–4 minutes to infuse.
- Dissolve the sweetener. Add piloncillo or brown sugar to the pot. Stir until fully dissolved and the water turns amber and fragrant.
- Add the milk. Pour in the milk (or the milk-and-water mix). Keep the heat at medium-low. Do not let it boil. You want steam and tiny bubbles around the edges.
- Make the masa slurry. In a separate bowl, whisk the masa harina with 1 cup of warm water until smooth, with no lumps. This step is key for a silky texture.
- Thicken the champurrado. Slowly pour the masa slurry into the pot while whisking constantly. Continue whisking for 3–5 minutes as the mixture begins to thicken.
- Melt the chocolate. Stir in the chopped Mexican chocolate or dark chocolate. Keep whisking gently until the chocolate is fully melted and incorporated.
- Season and smooth. Add vanilla and a pinch of salt. Taste and adjust sweetness if needed. If it’s too thick, whisk in a bit more milk or water. If too thin, let it simmer a few more minutes.
- Serve warm. Ladle into mugs and garnish with a dusting of cinnamon or a cinnamon stick. Enjoy right away while it’s steamy and creamy.
