The Best Champurrado Recipe (Mexican Hot Chocolate Drink)
When the weather starts to cool and the holiday season begins, there’s one traditional Mexican drink that always brings warmth, comfort, and nostalgia — champurrado. This thick, rich, and chocolatey beverage is the ultimate winter comfort drink.
Growing up, December always meant mornings filled with the sweet aroma of cinnamon and chocolate. My mom would make a big pot of champurrado and serve it with freshly baked pan dulce (Mexican sweet bread). It wasn’t just a drink — it was a family tradition that marked the start of the holiday season.
If you’re looking for an authentic champurrado recipe that’s easy to make and perfect for cozy mornings, you’ve come to the right place.
What Is Champurrado?
Champurrado is a traditional Mexican hot chocolate drink that’s thickened with masa harina — the same corn flour used to make tortillas. It’s one of the most beloved winter beverages in Mexican cuisine and is especially popular during Christmas, Las Posadas, and Día de los Reyes (Three Kings’ Day).
Unlike regular hot chocolate, champurrado has a unique texture and flavor thanks to the combination of Mexican chocolate, cinnamon, milk, piloncillo, and masa harina. The result is a rich, velvety drink that’s both filling and comforting.
Ingredients in Traditional Mexican Champurrado
To make this authentic recipe, you’ll need a few simple but classic ingredients:
- Masa Harina: This is the corn flour that gives champurrado its signature thickness. It creates that smooth, almost pudding-like texture.
- Mexican Chocolate: Look for brands like Abuelita or Ibarra — they add authentic flavor and a touch of cinnamon.
- Piloncillo: An unrefined cane sugar that melts into the drink and adds a deep caramel-like sweetness. If you can’t find it, dark brown sugar works as a substitute.
- Cinnamon Stick: Adds warmth and spice.
- Milk and Water: The base for a creamy and balanced texture.
These ingredients come together to create a drink that’s both simple and full of tradition.
Serving Suggestions
Champurrado pairs beautifully with pan dulce — think conchas, orejas, or cuernitos. If you’re having a bigger meal, serve it with tamales for an authentic Mexican breakfast or dinner. My personal favorite is having a freshly steamed chicken tamale with my champurrado (you can find my chicken tamale recipe here!).
You can also get creative — try topping your mug with a dollop of whipped cream, a sprinkle of cinnamon, or even a cinnamon stick for a festive touch.
How to Make The Best Champurrado
Ingredients:
- 8 cups of Whole Milk
- 2 cups of Water
- 2 Disks of Ibarra Mexican Hot Chocolate
- 2 Cinnamon Sticks
- 2 Piloncillo (2 cones)
- 1 cup of Masa Harina
- 1 can of evaporated milk
Directions
- In a large pot, combine the water, piloncillo, cinnamon sticks, and Mexican chocolate disks. Heat over medium heat, stirring frequently until the piloncillo and chocolate have completely dissolved. The mixture should be smooth and aromatic.
- Pour in 7 cups of milk and stir until everything is well combined. Keep the mixture warm over low heat while you prepare the masa harina.
- In a dry skillet over medium heat, add the masa harina and toast it for 2–3 minutes, stirring constantly. This step enhances the flavor and helps remove any raw taste from the corn flour. Be careful not to let it burn. Once toasted, transfer it to a mixing bowl.
- Add the evaporated milk and 1 cup of milk to the toasted masa harina. Whisk until the mixture is completely smooth with no lumps — this will help you achieve that velvety texture champurrado is known for.
- Slowly pour the masa harina mixture into the pot with the warm chocolate mixture, whisking continuously to prevent lumps. Remove the cinnamon sticks.
- Lower the heat to low, cover, and simmer for 15–20 minutes, stirring occasionally. The champurrado will gradually thicken as it cooks — you’re looking for a consistency slightly thicker than hot chocolate but still pourable.
- Pour the hot champurrado into mugs, serve immediately, and enjoy! For an extra treat, pair it with pan dulce, tamales, or sprinkle a bit of cinnamon on top.
❤️ Final Thoughts
For me, champurrado isn’t just a drink — it’s a memory in a mug. It’s the sound of my mom whisking in the kitchen, the smell of piloncillo melting into milk, and the warmth that comes from sharing something so simple and special with loved ones.
The Best Champurrado
Ingredients
- 8 cups of Whole Milk
- 2 cups of Water
- 2 Disks of Ibarra Mexican Hot Chocolate
- 2 Cinnamon Sticks
- 2 Piloncillo 2 cones
- 1 cup of Masa Harina
- 1 can of evaporated milk
Instructions
- In a large pot, combine the water, piloncillo, cinnamon sticks, and Mexican chocolate disks. Heat over medium heat, stirring frequently until the piloncillo and chocolate have completely dissolved. The mixture should be smooth and aromatic.
- Pour in 7 cups of milk and stir until everything is well combined. Keep the mixture warm over low heat while you prepare the masa harina.
- In a dry skillet over medium heat, add the masa harina and toast it for 2–3 minutes, stirring constantly. This step enhances the flavor and helps remove any raw taste from the corn flour. Be careful not to let it burn. Once toasted, transfer it to a mixing bowl.
- Add the evaporated milk and 1 cup of milk to the toasted masa harina. Whisk until the mixture is completely smooth with no lumps — this will help you achieve that velvety texture champurrado is known for.
- Slowly pour the masa harina mixture into the pot with the warm chocolate mixture, whisking continuously to prevent lumps. Remove the cinnamon sticks.
- Lower the heat to low, cover, and simmer for 15–20 minutes, stirring occasionally. The champurrado will gradually thicken as it cooks — you’re looking for a consistency slightly thicker than hot chocolate but still pourable.
- Pour the hot champurrado into mugs, serve immediately, and enjoy! For an extra treat, pair it with pan dulce, tamales, or sprinkle a bit of cinnamon on top.
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