In case you are wondering, champurrado is basically Mexican hot chocolate married with an atole, a traditional masa-based Mexican hot drink. Masa harina is the flour used for making corn tortillas and is also used to thicken this rich, chocolate drink.
How to Make Champurrado
Traditionally, champurrado (Chom-poo-rah-doe) is sweetened with piloncillo, a Mexican unrefined brown sugar, and often flavored with anise seed, and/or vanilla bean. It’s served most often at Christmas time with tamales, or as a breakfast drink served alongside churros.
I’ve professed my love for Mexican food before, and I’ve also told you about this awesome magazine I found, BHG’s Ultimate Mexican. I recently made the Spicy Grilled Chicken with Baja Black Beans and Rice and it was marvelous. Among the other earmarked pages, was this enticing recipe for champurrado.
Recipe Notes:
- 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.
Ingredients for Champurrado:
- 1/4 cup masa harina (corn tortilla flour)
- 2 cups warm water
- 2 cups whole milk
- 1 disk (3.25 oz) Mexican chocolate, chopped
- 3 oz piloncillo cones, chopped or 1/2 cup packed brown sugar
- 1/8 teaspoon ground anise seeds (I used star anise)
Helpful Kitchen Tools
I’ve read elsewhere that this deliciously thick and creamy drink is widely available from Mexican food vendors. I bet it would be wonderful for breakfast with Mallorca Puerto Rican sweet bread or Conchas, a Mexican sweet bread! I decided to try this because of the Mexican chocolate I had sitting in my pantry after making this satisfying Mexican Chocolate Ice Cream a couple of months ago.
This post was originally published on this blog on May 7, 2010.
Champurrado: Thick 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 Rate ItIngredients
- 1/4 cup masa harina corn tortilla flour
- 2 cups warm water
- 2 cups whole milk
- 3.25 oz disk Mexican chocolate chopped
- 3 oz piloncillo cones chopped or 1/2 cup packed brown sugar
- 1/8 teaspoon ground anise seeds I used star anise
Things You'll Need
Instructions
- 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.
Video
Expert Tips & FAQs
- 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.
Nutrition
Amanda Formaro
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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!