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Champurrado

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.
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Prep Time 2 minutes
Cook Time 15 minutes
Servings: 4 cups
Course: Drinks
Cuisine: Mexican
Ingredients Equipment Method Notes

Ingredients
  

To Mix the Masa Harina
  • ⅓ cup Masa Harina Nixtamalised white corn flour
  • ¾ cup warm water
To Make the Champurrado
  • ½ cup piloncillo or dark brown sugar
  • 1 cinnamon stick
  • 1 cup water
  • ½ ounce Mexican chocolate or good quality cocoa powder
  • 2 cups whole milk

Equipment

  • 1 saucepan
  • 1 whisk

Method
 

  1. 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.
  2. 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.
  3. Add chocolate: Stir in the cocoa powder, followed by the milk. Heat the mixture until warm but not boiling.
  4. 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.
  5. 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.