Champurrado

Champurrado is a warm and thick drink made with Mexican chocolate, cinnamon, piloncillo and milk. It’s Mexico’s favorite drink to have during cold & cozy nights and it’ll be yours soon too. 

Two hands holding a mug with Mexican drink.

Did you know that when Mexican Hot Chocolate and Atole met they had a baby and that’s how Champurrado was born! True story 😀

A little background on Mexican Champurrado

This is one of the oldest drinks in Mexico and it goes back to pre-Hispanic times. The Aztecs, who made the most of corn and prepared various dishes and drinks, including our beloved Champurrado

The Aztecs used to make it for ceremonies and rituals!

These days, you’ll find people selling Champurrado on the streets or in small bakeries throughout Mexico. Even in the U.S. you’ll see it sold by street vendors and restaurants, specially during the holidays in December.

A white metal mug with Champurrado and a spoon drizzling the the drink
Receta De Champurrado

Champurrado is a thick drink that warms you up down to your bones!

Champurrado Ingredients

These ingredients are to make a small batch of our drink. If you would like to make more, just double the ingredients!

  • ½ cup masa (100 grams) – the one you use to make tamales. If you can’t find already made masa, you can use ½ cup of maseca (corn flour).
  • 2 cups water
  • 1 Abuelita or Ibarra Chocolate tablet – 90 grams tablet
  • 3.5 oz Piloncillo – half of the piloncillo (see note below). Also, if you can’t find piloncillo, you may replace it with ½ cup of dark brown sugar and 1 tablespoon molasses.
  • 1 Cinnamon stick
  • 4 cups milk – whole or 2% or even almond milk to keep it dairy free.

NOTE: The Piloncillo is very hard so to cut in half easily, place it in microwave for about 30 seconds to soften it up a little bit then cut with a knife. 

Champurrado ingredients on a white board.

How To Make Champurrado

  1. Start by mixing the masa in one cup of water in a blender. Puree until a smooth consistency and set aside.

Variation

If you’re using maseca, toast it in a skillet on medium heat until light golden brown. Then add it to the water and blend just as step 1 above.

2) In a medium saucepan, add one cup of water, the cinnamon stick and piloncillo. Bring it to a soft rolling boil until the piloncillo melts. About 5 minutes.

A saucepan with piloncillo, cinnamon stick cooking in water.

This is what it looks like when the piloncillo has melted:

A saucepan with piloncillo, cinnamon stick cooking in water.

3) Add the milk and whisk. At this point you can remove the cinnamon stick if you like or leave it longer to continue adding flavor. I leave mine all the way to the end 😉

Milk being whisked in a gray saucepan.

4) Once the milk is hot (but before it starts to boil), add the chocolate and whisk until it’s all dissolved. Move the mixture often so that it does not stick to the bottom of the saucepan.

A saucepan with hot chocolate being whisked.

5) Once this mixture is hot, add the masa & water mixture and continue to whisk constantly.

Adding milk to a saucepan with chocolate mix.

6) Cook for about 15 to 20 minutes (the masa has to cook) or until you reach a dense consistency. Add a little more milk if you desire a more liquidy consistency. Keep whisking often to prevent it from boiling over.

A saucepan with champurrado and a wood spoon.

Serve hot and enjoy. Buen Provecho!

A saucepan with mexican chocolate drink and two mugs and sweet bread on the side.

FAQ’s

What is Piloncillo?

Piloncillo is unrefined whole cane sugar that is sold in blocks. In Mexico is known by this name but in the rest of the Latin American countries is known by Panela.

What is the difference between atole and champurrado?

Atole, also known as Atol, is made with water, piloncillo and masa (corn flour). It does not contain any chocolate. When you add Mexican chocolate, that’s when it becomes Champurrado!

How long does Champurrado last in the fridge?

It’s best if consumed within 3 days. If having on the second day and it has become too thick, just add a little more water or milk when heating it up. That should bring it right back to the correct texture.

Two cups with Champurrado and pan dulce on the side.

Serving Suggestions

This Mexican hot drink goes perfect with

Gotta try it!

If you’ve never tried Champurrado before, then now is the time. You’ll be surprised by how delicious it is, even better than regular coffee or hot chocolate.

If you try it, leave a comment and a rating below ⭐️⭐️⭐️⭐️⭐️ as it helps other users (plus it makes me happy!).

Buen provecho!

A white metal mug with Champurrado and a spoon drizzling the the drink

Champurrado

Servings 6 cups
Ana Frias
4.91 from 11 votes
Prep Time 20 mins
Total Time 20 mins
Champurrado Mexicano is a warm and thick drink made with Mexican chocolate, cinnamon, piloncillo and milk. It’s the classic drink to have during cold & cozy nights. 
6 cups

Ingredients
  

  • ½ cup prepared masa (100 grams) or ½ Maseca
  • 2 cups water divided
  • 1 Abuelita or Ibarra Chocolate tablet 90 grams tablet
  • 3.5 oz Piloncillo half of the piloncillo (see note #2)
  • 1 Cinnamon stick
  • 4 cups milk – whole or 2% or even almond milk to keep it dairy free.

Instructions
 

  • In a blender, add one cup of water and the masa. Puree until a smooth consistency and set aside.
  • If you're using maseca, toast it in a skillet on medium heat until light golden brown. Then add it to the water and blend just as step 1 above.
  • In a medium size saucepan, add one cup of water, one cinnamon stick and piloncillo. Bring it to a soft rolling boil until the piloncillo melts. About 5 minutes. (See note #1)
  • Add the milk and whisk. Once the milk is hot, add the chocolate and whisk until it's all dissolved. Move the mixture often so that it does not stick to the bottom of the saucepan.
  • Once this mixture is hot, add the masa & water mixture and whisk constantly.
  • Cook for about 10 minutes (the masa has too cook) or until you reach a dense consistency. Add a little more milk if you desire a more liquidy consistency. Keep whisking often to prevent it from boiling over.
  • Serve hot and enjoy. Buen Provecho!

*Ana’s Notes:

#1 To cut the piloncillo in half easily, place in microwave for about 30 seconds to soften it up a little bit then cut with a knife. 
#2 Remove the cinnamon at this point if you like or leave it longer to continue adding flavor. 

ADD YOUR OWN PRIVATE NOTES

Whenever you come back to this recipe, you’ll be able to see your notes.

NUTRITION

Serving: 1cup | Calories: 239kcal | Carbohydrates: 38g | Protein: 7g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 13mg | Sodium: 102mg | Potassium: 230mg

The nutritional information and US conversions are calculated automatically. I cannot guarantee the accuracy of this data. If this is important to you, please verify with your favourite nutrition calculator and/or unit conversion tool.

Two cups with Champurrado and pan dulce on the side.

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Recipe Rating




13 Comments

  1. 5 stars
    I toasted a couple peices of anise with my masa then threw them out before adding the masa to my blender gave it a great taste this is a very simple tasty recipe thank you for sharing it!!!My mother in law loves when I spoil her with it when the weather is cooler.

    1. Oh I love the addition of the anise too…great idea Natalie. I’m delighted that you liked it. Thanks so much for the feedback and for making it! Stay well 🙂

    1. Hi Christopher! Sorry for the late reply! The cooking times do not change after you reach the boiling part for 5 gallons but just make sure you use it’s heated it the same way as a smaller portion.

      Enjoy!
      Ana

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  3. 5 stars
    Fast and easy! Just like mom used to make. I think she may have added a few drops of anise extract way back when, but this recipe is definitely authentic! The fact that you can modify the quantity by up to X3 is very considerate.

  4. 5 stars
    I’ve never heard of champurrado before! This is such a warm comforting drink, filled with such a delicious range of flavours. I will be having this regularly during the colder months. Thank you for sharing this recipe!