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
Ingredients
- 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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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!
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.