Champurrado is the kind of drink that makes a chilly day feel instantly better. It’s thick, creamy, and packed with chocolate and cinnamon like a cozy blanket in a cup. If you’ve never tried it, think of it as hot chocolate’s richer, more comforting cousin, made with masa for that signature body.
This version is smooth, lightly spiced, and just sweet enough. It’s simple to make and perfect for slow mornings, evenings with friends, or anytime you want something soothing and satisfying.
What Makes This Special
Champurrado has deep roots in Mexican tradition, often served during holidays and winter celebrations. But you don’t have to wait for an occasion to enjoy it.
What sets this recipe apart is the texture: silky, drinkable, and gently thickened with masa harina, which adds a subtle corn aroma and earthy depth. It’s also incredibly customizable—you can adjust the sweetness, spice level, and thickness to match your mood. And unlike overly sweet hot cocoa, this drink has balance, warmth, and a soft finish that feels nourishing.
Shopping List
- Milk (whole milk for creaminess; use a mix of milk and water if you prefer lighter)
- Water
- Masa harina (the fine corn flour used for tortillas, not cornmeal)
- Piloncillo (Mexican unrefined cane sugar) or dark brown sugar
- Mexican chocolate (like Abuelita or Ibarra), or bittersweet chocolate plus a pinch of cinnamon
- Cinnamon stick
- Vanilla extract (optional but lovely)
- Pinch of salt (to balance the sweetness)
- Ground cinnamon or grated chocolate for garnish (optional)
Instructions
- Warm the base. In a medium pot, add 2 cups of water and 1 cinnamon stick.Bring to a gentle simmer over medium heat for 3–4 minutes to infuse the cinnamon.
- Mix the masa. In a bowl, whisk 1/2 cup masa harina with 1 cup of cool water until smooth. No lumps—this step matters. If needed, strain it.
- Combine and thicken. Pour the masa mixture into the simmering cinnamon water, whisking constantly. Keep whisking as it returns to a simmer.You’ll see it start to thicken after 2–3 minutes.
- Add milk and chocolate. Stir in 3 cups of milk, 3–4 ounces of Mexican chocolate (or chopped bittersweet chocolate), and 4–6 tablespoons of piloncillo or brown sugar. Add a pinch of salt. Keep whisking until the chocolate melts and everything looks smooth and glossy.
- Adjust texture. Let it gently bubble for 5–8 minutes, whisking often so nothing sticks.If it’s too thick, add a splash more milk or water. If it’s too thin, simmer another few minutes.
- Finish with vanilla. Turn off the heat and add 1 teaspoon vanilla extract. Stir, taste, and adjust sweetness or cinnamon.Remove the cinnamon stick.
- Serve warm. Ladle into mugs and top with a sprinkle of ground cinnamon or shaved chocolate if you like. Sip slowly and enjoy.
How to Store
Refrigerate leftovers in a sealed jar or container for up to 3 days. Champurrado will thicken as it cools—totally normal.
When reheating, add a splash of milk or water to loosen, then warm gently over low heat while whisking.
For longer storage, you can freeze it in portions for up to 2 months. Thaw in the fridge and reheat with extra liquid to bring back that creamy, sippable texture.
Why This is Good for You
This drink is comfort with benefits. Masa harina adds a bit of fiber and a satisfying body that keeps you full longer. Milk brings protein and calcium, and if you use dark chocolate, you’ll get antioxidants and a deeper, less sugary flavor. The cinnamon adds warmth and may help with blood sugar balance.
It’s not a “health drink,” but it’s a more nourishing take on hot chocolate—especially when you control the sweetness and use quality ingredients.
Pitfalls to Watch Out For
- Lumps in the masa. Always whisk masa harina with cool water first.Don’t add it dry to hot liquid or you’ll get stubborn clumps.
- Scorching the bottom. This is a thick drink—keep the heat moderate and whisk often, especially around the edges of the pot.
- Over-thickening. Champurrado should be drinkable, not pudding. Thin it with milk or water if it starts to feel too heavy.
- Too sweet. Mexican chocolate is already sweet. Start with less sugar and add more at the end if you need it.
- Skipping the salt. A tiny pinch makes the chocolate flavor pop and balances the sweetness.
Recipe Variations
- Dairy-Free: Use oat milk or almond milk for a plant-based version.Oat milk gives a creamy texture that works beautifully.
- Spiced Up: Add a pinch of ground cloves, nutmeg, or a small piece of star anise. For a little heat, a tiny pinch of cayenne is fantastic.
- Extra Chocolatey: Stir in 1–2 tablespoons of cocoa powder with the masa for a deeper cocoa note.
- Orange Twist: Add orange zest while simmering and strain before serving. It’s bright and aromatic.
- Piloncillo Syrup: Melt piloncillo in a bit of water first to make a quick syrup.It dissolves evenly and adds caramel depth.
- Thick vs. Light: For thicker champurrado, use up to 3/4 cup masa harina. For a lighter sip, drop it to 1/3 cup and add more milk.
- Protein Boost: Whisk in a spoonful of almond butter or peanut butter while heating.It adds body and a nutty note.
FAQ
What kind of chocolate should I use?
Mexican chocolate is traditional and brings cinnamon and a rustic sweetness. If you can’t find it, use bittersweet chocolate (60–70% cacao) and add a bit more cinnamon and sweetener to taste.
Can I make it without masa harina?
Masa harina is what gives champurrado its signature texture and flavor. If you don’t have it, you can thicken with a cornstarch slurry, but the taste won’t be the same.
Try to find masa harina—it’s worth it.
How thick should champurrado be?
It should be drinkable but velvety, similar to a thin custard or thick hot chocolate. If it coats the back of a spoon and still pours easily, you’re in the sweet spot.
Is piloncillo necessary?
No, but it adds lovely caramel notes. Dark brown sugar is a great substitute.
Start with less and adjust as you go.
Can I make it ahead for a party?
Yes. Make it a few hours ahead and keep it warm in a slow cooker on low. Stir occasionally and add splashes of milk if it thickens too much.
What do I serve with champurrado?
It’s classic with tamales or churros, but it’s also great with simple cookies, pan dulce, or toast with butter and honey.
Why is my champurrado gritty?
Likely the masa wasn’t fully whisked or it cooked too hot.
Next time, whisk the masa with cool water first, strain if needed, and keep the heat moderate while stirring.
In Conclusion
Creamy champurrado is comfort you can hold—rich, warm, and soothing without being heavy. With a handful of pantry staples, you can make a mug that feels special any day of the week. Keep the sweetness balanced, whisk with care, and adjust the texture to your liking.
One sip, and you’ll see why this classic is a favorite when the weather cools and you want something that truly tastes like home.
Ingredients
Instructions
- Warm the base. In a medium pot, add 2 cups of water and 1 cinnamon stick. Bring to a gentle simmer over medium heat for 3–4 minutes to infuse the cinnamon.
- Mix the masa. In a bowl, whisk 1/2 cup masa harina with 1 cup of cool water until smooth. No lumps—this step matters. If needed, strain it.
- Combine and thicken. Pour the masa mixture into the simmering cinnamon water, whisking constantly. Keep whisking as it returns to a simmer. You’ll see it start to thicken after 2–3 minutes.
- Add milk and chocolate. Stir in 3 cups of milk, 3–4 ounces of Mexican chocolate (or chopped bittersweet chocolate), and 4–6 tablespoons of piloncillo or brown sugar. Add a pinch of salt. Keep whisking until the chocolate melts and everything looks smooth and glossy.
- Adjust texture. Let it gently bubble for 5–8 minutes, whisking often so nothing sticks. If it’s too thick, add a splash more milk or water. If it’s too thin, simmer another few minutes.
- Finish with vanilla. Turn off the heat and add 1 teaspoon vanilla extract. Stir, taste, and adjust sweetness or cinnamon. Remove the cinnamon stick.
- Serve warm. Ladle into mugs and top with a sprinkle of ground cinnamon or shaved chocolate if you like. Sip slowly and enjoy.
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