Description
This authentic champurrado recipe creates a rich, thick, and creamy Mexican hot chocolate drink made with masa harina, milk, and Mexican chocolate. Perfect for cold mornings or festive gatherings, this traditional beverage delivers comforting flavors and smooth texture in just 25 minutes.
Ingredients
Scale
- 4 cups whole milk
- 1/4 cup masa harina (corn flour)
- 2 ounces Mexican chocolate (Ibarra or Abuelita)
- 2 tablespoons granulated sugar
- 1 cinnamon stick
- 1 teaspoon pure vanilla extract
- Pinch of salt
- Optional: 1 tablespoon piloncillo, 1/4 teaspoon ground nutmeg
Instructions
- In a medium saucepan, whisk together masa harina with 1/2 cup of milk until smooth and lump-free.
- Gradually add the remaining 3.5 cups of milk, whisking continuously to maintain smoothness.
- Heat over medium heat, stirring frequently until mixture begins to simmer (about 8-10 minutes).
- Add chopped Mexican chocolate and the cinnamon stick. Stir until the chocolate is fully melted and incorporated.
- Add sugar, vanilla extract, and a pinch of salt. Continue simmering for 5-10 minutes, stirring until thickened to desired consistency.
- Remove cinnamon stick and serve hot in mugs. Garnish with ground cinnamon, whipped cream, or a cinnamon stick if desired.
Notes
Champurrado should be thick enough to coat the back of a spoon but still drinkable. For a dairy-free version, substitute whole milk with coconut, oat, or almond milk. Store leftovers in the refrigerator for up to 3 days and reheat gently with a splash of milk to restore consistency.
- Prep Time: 5 minutes
- Cook Time: 15-20 minutes
- Category: Beverage
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 195
- Sugar: 19g
- Sodium: 50mg
- Fat: 7.6g
- Saturated Fat: 4g
- Unsaturated Fat: 3.6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1.7g
- Protein: 4.3g
- Cholesterol: 20mg
Keywords: champurrado, Mexican hot chocolate, traditional drink, masa harina, hot beverage