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.
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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!
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John Snediker says
Great posting, the difference between Champurrado and Atole is the type of corn used, campurrado uses maseca like you mentioned and atole uses more like corn starch. Great recipe you nailed it, I have a cup of Champurrado right now and even still my mouth waters looking at your pictures!
OK Chick says
I love Mexican Hot Chocolate! There's a place in Portland, OR that serves the best, Moonstruck.
Avanika [YumsiliciousBakes] says
This looks sinfully good!! Yum. I'm going to have to look for a substitue for masa harina, I'm sure I won't find it here!
Ingrid says
Happy Mother's Day!
~ingrid
triolus says
Being an avid chocolate milk and cocoa fan, I'm gonna have to try this very soon. I think the corn flour would really bring a new flavor to the cocoa, and I'm considering adding a slight bit of hot pepper powder.
Leslie says
WOnderful..and drinking chocolate is pure heaven
Barbara Bakes says
I haven't had the pleasure of drinking champurrado. It looks wonderful.
Amanda says
Hi Bob – not at all. it does get thicker the more it cools. As it thickens it gets more of a porridge type consistency. However, once I chilled it in the fridge it thinned out again. I stored it in a covered container and gave it a good shake before drinking. :)
Bob says
Intriguing, I need to try it. Can you taste the masa?
Sue Sparks says
I like the "thick" part of this:) I'm going to try it! Thanks for sharing!
Tasty Eats At Home says
Wow, yum. I love using piloncillo. Could totally get in to these.
5 Star Foodie says
Perfect! I love the idea for a chilled version, definitely welcome right now!
Katrina says
Mmm, chocolate! ;)
Felicia says
I'm so glad you posted this. I was just talking to a friend of mine about wanting to try to make my own hot chocolate.. Yay!!
Amanda says
Von – it should be available at pretty much any grocery store, even WalMart carries it. Look in the Mexican food aisle, not the baking aisle :)
Von says
this sounds so interesting! I love hot chocolate so I have no doubt that I would love this….
first I've gotta find out where I can get masa harina……=]
Life Artist ~ says
yummy yum!
thank you for sharing!
check my Mars coffee recipe
best wishes = )
Marie says
That loooks very good Amanda! I never used to like Hot Chocolate, but am learning to enjoy it later in life!
Chow and Chatter says
looks great like the hot choc in Barcelona yum
jose manuel says
Se ve delicioso este chocolate, excelente. Un saludo