This thick and comforting Mexican hot chocolate is a beloved winter drink in my family. Made with rich chocolate, cinnamon, piloncillo, and masa harina, champurrado is perfect for chilly mornings or holiday evenings, especially when served with tamales.
There’s nothing like the smell of Mexican chocolate simmering on the stove on a cold winter day. For me, champurrado brings back the most comforting memories of my childhood in Mexico, waking up to the aroma of cinnamon and chocolate, or coming home to a warm mug after school while my mamá stirred the pot with love.
A Taste of Christmas in Mexico
Christmas in Mexico is the best time of the year. Like many cultures, we love to celebrate, but in Mexico, the season is truly about togetherness and food. While I’ve never been great with cold weather, even back home where December means 13°C, which people here in London would call mild!, there was always something warm in the kitchen.
One of my favorite treats during the festive season was champurrado, a rich, velvety drink made with Mexican chocolate, cinnamon, piloncillo (unrefined cane sugar), milk, and masa harina or fresh corn dough. It’s warm, thick, and deeply nourishing—traditionally served with tamales during the holidays or on chilly mornings.
The Origins of Champurrado
Champurrado has deep roots in pre-Hispanic Mesoamerica, tracing back to the Aztecs and Mayans, who revered cacao as a sacred ingredient. These ancient civilizations prepared ritual drinks by combining ground cacao beans with maize (corn) and water, often served unsweetened and spiced with native herbs or chilies. This thick, nourishing beverage was believed to provide strength, energy, and even spiritual power.
When the Spanish arrived in the 16th century, they introduced milk, sugar (piloncillo), and cinnamon, which transformed the original ceremonial cacao drink into the rich, sweet, and creamy version we now know as champurrado. Over time, this warm drink became a beloved part of Mexican culinary tradition, especially during the cooler months and festive occasions like Las Posadas, Día de la Candelaria and Christmas.
Today, champurrado remains a cherished symbol of comfort, celebration, and cultural heritage, often paired with tamales and served at family gatherings, mercados, and street stalls across Mexico.
Table of Contents
- Ingredients
- How to Make Champurrado
- A Bit of History
- What to Serve With
- Storing and Reheating
- Final Thoughts
Ingredients
Here’s what you’ll need to make traditional champurrado at home:
- Masa harina – Finely ground corn flour used to make tortillas and tamales. It’s what gives champurrado its signature thickness.
- Mexican chocolate – Look for chocolate tablets like Abuelita or Ibarra, which are spiced and slightly sweet.
- Piloncillo – A type of raw cane sugar with rich caramel notes. Substitute with dark brown sugar if needed.
- Cinnamon stick – Adds warmth and spice.
- Milk – Whole milk works best for creaminess.
- Water – Used to dissolve the masa and melt the chocolate.
- Pinch of salt – Just enough to bring out the flavor.
How to Make Champurrado
- Dissolve the masa harina:
In a bowl, whisk the masa harina with some warm water until smooth—no lumps. - Infuse the cinnamon:
In a medium pot, bring water and the cinnamon stick to a boil. Let it simmer for about 5–7 minutes to release the flavor. - Add chocolate and piloncillo:
Drop in the chopped Mexican chocolate and piloncillo (or brown sugar). Stir until everything melts and the mixture is dark and fragrant. - Thicken with masa and milk:
Slowly whisk in the masa mixture and milk. Lower the heat and stir constantly until it thickens—about 10–15 minutes. Don’t stop stirring, or it may stick to the bottom. - Serve hot:
Remove the cinnamon stick and pour into mugs. The result is creamy, rich, and perfect for a cozy morning or festive celebration.
What to Serve With
Champurrado is famously paired with tamales, sweet or savory, but it also goes beautifully with:
- Pan dulce (Mexican sweet bread)
- Churros
- Conchas
- Or simply on its own, sipped slowly on a frosty morning
Storing and Reheating
To Store:
Keep leftover champurrado in a sealed container in the fridge for up to 3 days.
To Reheat:
Warm it gently on the stove over low heat, stirring often. Add a splash of water or milk to loosen the texture, as it thickens when cold.
Final Thoughts
Champurrado is more than just hot chocolate, it’s tradition, family, and celebration in a mug. Whether it’s your first time making it or you’re bringing back memories from your own childhood, I hope this recipe becomes a special part of your winter season.
If you try this Mexican recipe, I’d love to hear how it went! Leave a comment or a review below, it helps others find the recipe, and I always love reading your stories.
Stay warm,
Karlita x
Champurrado
Ingredients
- ⅓ cup Masa Harina Nixtamalised white corn flour
- ¾ cup warm water
- ½ cup piloncillo or dark brown sugar
- 1 cinnamon stick
- 1 cup water or dark muscovado sugar
- ½ ounce Mexican chocolate or good quality cocoa powder
- 2 cups whole milk
Instructions
- Mix the masa harina: In a medium bowl, whisk the masa harina with warm water until smooth. Make sure there are no lumps. Set aside.
- Infuse and sweeten: In a medium saucepan, combine the dark brown sugar and cinnamon stick with 1 cup of water. Bring to a boil over medium heat, stirring until the sugar dissolves. Lower the heat and simmer for 3 minutes to infuse.
- Add chocolate: Stir in the cocoa powder, followed by the milk. Heat the mixture until warm but not boiling.
- Thicken with masa: Slowly pour the masa harina mixture into the pot, whisking constantly to prevent lumps. Increase the heat and bring to a gentle boil, whisking until thickened, about 3 to 5 minutes.
- Serve: Remove the cinnamon stick, pour into mugs, and serve warm. ¡Listo!
Notes
- Vegan version: Use plant-based milk like almond or oat milk and replace the sugar with coconut sugar or maple syrup.
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