Thickened with masa harina, this easy champurrado recipe is ultra-rich and decadent, spiced with a velvety Mexican chocolate base.
Why this recipe works
Champurrado (Chom-poo-rah-doe) is a thick Mexican hot chocolate paired with atole, a traditional masa-based hot drink. It’s much thicker, creamier, and richer than your typical hot chocolate, and it certainly has more flair. This recipe is flavored with star anise, which complements the deep caramelized molasses notes of the piloncillo. It’s exactly what you want on a chilly day!
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
ANISE – If you do not have any anise seeds, you can grind star anise instead. The anise works as a background flavor enhancer, it doesn’t dominate the drink. If you aren’t a fan of the subtle licorice flavor from anise, then feel free to omit it or substitute it with a pinch of cinnamon (or toss in a cinnamon stick instead).
MASA HARINA – This is what thickens champurrado, giving it its signature texture. Most grocers carry masa harina. You can easily find it in the international aisle, typically near the tortillas. If it isn’t there, check the baking aisle near other types of flours.
CHOCOLATE – Mexican chocolate isn’t your typical chocolate, so be sure to get your hands on it for this recipe. It’s known for being grainy and spiced. Check out the international aisle at your grocery store, or if you’re lucky to have a local Mexican grocer nearby, I would suggest popping in for the Mexican chocolate, piloncillo, and masa harina. The brands Ibarra and Abuelita both work great here.
SUGAR – Traditionally, champurrado is sweetened with piloncillo, a Mexican unrefined brown sugar that are shaped like cones. Check out your local Mexican grocery store or find it in the international aisle at the supermarket.
ADDITIONS – For a touch of spice, add a pinch or two of cayenne pepper.
How to Make Champurrado: Mexican Hot Chocolate
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- In a large saucepan, slowly add masa harina to the warm water, whisking until combined.
- Add milk, chocolate, piloncillo, and ground anise seeds.
- Heat over medium heat just until boiling; reduce heat. Simmer, uncovered, about 10 minutes or until chocolate is completely melted and sugar is dissolved, whisking occasionally. Serve immediately.
Frequently Asked Questions & Expert Tips
You can, however, I would highly recommend sticking to Mexican chocolate as it contains sugar and spices such as cinnamon (plus, this is the star ingredient!). If you do substitute, you’ll want to add cinnamon and sugar to achieve a similar flavor.
If your mixture is lumpy, then the masa harina likely wasn’t fully whisked into the liquid. Always dissolve it in warm water first and whisk constantly as it heats to prevent this.
Champurrado is a type of atole that includes masa harina and Mexican chocolate. Atole is a general term for corn-based Mexican hot drinks. In simple terms, it’s a chocolate atole.
Yes, you can make the drink ahead of time, allow it to cool, and transfer it to an air-tight container. Refrigerate up to a day in advance. Rewarm over medium-low heat, adding a splash of water or milk to help loosen if needed. Give it a good whisk before enjoying.
Serving Suggestions
Serve your drink warm. The consistency should be thick, similar to thin pudding, but it should still be pourable. Keeping it warm will help it from continuing to thicken.
Champurrado is traditionally served with sweet breads and pastries or with something savory like tamales. You’ll see it quite often around Christmas time, but it’s excellent all throughout the chilly season. Optionally garnish with a cinnamon stick for stirring, star anise, a dollop of whipped cream (or Mexican crema), or a dash of cinnamon.
More Mexican-Inspired Recipes
I love to bake and cook and share my kitchen experience with all of you! Remembering to come back each day can be tough, that’s why I offer a convenient newsletter every time a new recipe posts. Simply subscribe and start receiving your free daily recipes!
Champurrado: Mexican Hot Chocolate
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Pin It Rate ItIngredients
- ¼ cup masa harina corn tortilla flour
- 2 cups warm water
- 2 cups whole milk
- 3.25 ounce disk Mexican chocolate chopped
- 3 ounce piloncillo cones chopped or 1/2 cup packed brown sugar
- ⅛ teaspoon ground anise seeds I used star anise
Things You’ll Need
Before You Begin
- The recipe below makes 4 servings. I cut it in half without any problems.
- If you do not have any anise seeds, you can grind star anise instead.
- If you want a bit more bite, add a pinch or two of cayenne pepper!
- Add a cinnamon stick for a fun and festive stirring stick.
Instructions
- In a large saucepan, slowly add masa harina to the warm water, whisking until combined.1/4 cup masa harina, 2 cups warm water
- Add milk, chocolate, piloncillo, and ground anise seeds.2 cups whole milk, 3.25 ounce disk Mexican chocolate, 3 ounce piloncillo cones, 1/8 teaspoon ground anise seeds
- Heat over medium heat just until boiling; reduce heat. Simmer, uncovered, about 10 minutes or until chocolate is completely melted and sugar is dissolved, whisking occasionally. Serve immediately.
Expert Tips & FAQs
- For the most accurate nutrition facts, please refer to your individual ingredients’ packaging, as they can easily differ.
- Serve your drink warm. The consistency should be thick, similar to thin pudding, but it should still be pourable. Keeping it warm will help it from continuing to thicken.
Nutrition
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.
This post was originally published on this blog on May 7, 2010. Among all my bookmarked pages of BHG’s Ultimate Mexican magazine, I pulled this recipe for champuraddo and shared it back then. I’ve simply updated the photos and added more helpful tips since!
- 8 Ounces Isn’t Always 1 Cup - January 23, 2026
- Marinara Sauce - January 6, 2026
- Gingerbread Martini - December 18, 2025
Mira says
I just made it for this cold weather in Va. I can already tell, my Mexican husband is going to love it!! Thank you Amanda.
Amanda Formaro says
Awesome, so glad you loved it!
Kathy Hansen says
This sounds amazing! Can this also be done in a slow cooker? I’d love to take this to a church Christmas party!
Amanda Formaro says
Hi Kathy! I haven’t tried this in the crockpot, but if I were to give it a go I would probably do the first step on the stove. Mixing the masa harina with the water. Then combine everything in the crockpot and cook it on low for 2-3 hours. Let me know how it goes!
Natalie says
Oh wow this hot chocolate looks and sounds absolutely delicious! I never tried making Mexican hot chocolate, and this recipe is definitely up my list now!
Amanda Formaro says
You won’t regret it!
Chris says
My favorite time of the year! Champurrado, tamales, pan dulce, canela. DIOS! Awesome recipes :)
Suzanne Collier says
You KNOW that I just had to pin this, right?!?!?! OMG, I wish I had some right now. Need to go get some fresh masa first. AND, I happen to have some Mexican chocolate already. SWEET!!!!
Nola says
sounds great!! I’m going to try adding a bit of chocolate tequila for “girls night” just for a little added fun. Any other spiked suggestions would be welcome.
Amanda Formaro says
Sounds fabulous!
Aida says
Another good option would be Kahlua.
leslie stack says
love champarathads can you send me a recepie so i can make my own
Bethany says
I LOVE CHAMPURRADO! Fall’s around the corner here and I’m all excited! Here’s to bonfires and this stuff! :) The pouches of hot chocolate mix DO NOT COMPARE to champurrado, or even simply dissolving a tablet of Abuelita in milk. What I like about Abuelita is that when the chocolate is dissolved, the drink doesn’t need any sugar….its sweet on its own! Major plus especially for my mom who is diabetic and not too much sugar added for my 2 girls (can we say sugar high?) :)
Jessica says
For an awsome twist you should add cinnamon sticks! That’s the only way I can drink champurrado and I’m mexican!
Amanda Formaro says
Yum, sounds like a great idea!
maryjane colmenero says
hi i like this website to get some cooking recipe?
Amanda Formaro says
Yes, you can like us on FB or subscribe to the feed :)
Beth says
Delicious! I had this at a close friends house and I tried making it at home. I used regular Cornmeal instead of masa because I didn’t have any, but don’t be scared to try it! It comes out great (:
Amanda Formaro says
That’s good to know Beth!
maryjane colmenero says
hi my name is maryjane colmenero
Jennifer says
Can this be cooked in a crock pot? Or only over the stove?
Amanda Formaro says
That’s a good question, I haven’t tried it. If you try it please let me know how it turns out!
Ronee says
Ok thank you…the masa harina is the masa used for tamales right? This Christmasis my first time making both. :0)
Lupita says
It really looks delicious, I will try the recipe hoping I get good results.
Ronee says
Do you think corn starch would work to thicken?
Amanda Formaro says
Masa harina is your best bet. I’m sure cornstarch would work, but I’m not sure that the ratio would be the same, nor the flavor.
Amanda says
Hi Cindy! This recipe uses Mexican chocolate, which actually has cinnamon in it, so there's no need to add additional cinnamon :) Enjoy!
Cindy Lou Who says
I'll give this a try, as I can no longer find the (Nestle brand) instant Champurrado mix in a canister in the stores where we currently live, not even the Mexican markets carry it anymore, and my husband who is from Guatemala loves this drink. I too, found it to be tummy warming and more filling than regular hot chocolate.
However, I recall reading the ingredients on the canister, of which it included cinnamon & I didn't see said ingredient in this recipe.
marla {Family Fresh Cooking} says
Love this thick mexican hot chocolate!
Amanda says
Thanks so much john!