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Traditional Champurrado Recipe

A close-up of a steaming mug of rich, dark champurrado, dusted with cocoa powder.
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A thick and comforting Mexican hot chocolate made with masa harina, cinnamon, and piloncillo.

Ingredients

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  • 1/2 cup masa harina
  • 4 cups water
  • 1 cinnamon stick
  • 1 cone piloncillo (or 1/2 cup brown sugar)
  • 1 cup milk
  • 4 ounces Mexican chocolate (like Abuelita or Ibarra), chopped

Instructions

  1. In a medium saucepan, whisk together the masa harina and 1 cup of water until smooth. This creates a slurry to prevent lumps.
  2. Add the remaining 3 cups of water, cinnamon stick, and piloncillo to the saucepan.
  3. Bring the mixture to a simmer over medium heat, stirring occasionally. Cook for about 10 minutes, allowing the flavors to meld and the masa to cook through.
  4. Remove the cinnamon stick.
  5. Stir in the milk and chopped Mexican chocolate.
  6. Continue to cook over low heat, stirring constantly, until the chocolate is melted and the champurrado has thickened to your desired consistency. Do not boil.
  7. Serve hot.

Notes

  • Champurrado is naturally thickened by the masa harina, giving it a distinct texture and flavor compared to regular hot cocoa.
  • For a smoother consistency, you can strain the champurrado before serving.
  • Serve with tamales or pan de muerto for an authentic experience.

Nutrition

Find it online: https://recipestokeep.com/champurrado-recipe/