Mexican Champurrado Recipe

This delicious Mexican Champurrado Recipe is a thick Mexican hot chocolate drink made with masa, piloncillo, and cinnamon for the perfect cold-weather drink. You will never want a regular hot chocolate again after you try this.  

I’m a massive fan of Mexican food. From the bold, robust flavors to the rich history of their classical recipes, check out my Birria Quesa Tacos or my Chilaquiles if you are in the same boat.

Champurrado

Champurrado is a winter-time creamy chocolatey drink thickened with masa harina and cooked over low heat with cinnamon, piloncillo, and Mexican chocolate. This authentic hot drink would be known as atole, another name for a thick hot beverage in Mexico.

While this drink is classically made with water, I believe the addition of milk helps add richness to the drink and makes it much more flavorful. You can also add vanilla, orange peel, or cloves to enhance the taste.

Ingredients You’ll Need

• Water – You will need plain tap water.
• Milk – I prefer to use whole milk. However, you can use 1%, 2%, or even skim milk.
• Cinnamon – A few cinnamon sticks will add wonderful flavors to the champurrado.
• Piloncillo is unrefined sugar in the shape of a cone and can be purchased at any local Latin grocery store. Light brown sugar is an excellent substitute if you cannot find this.
• Vanilla – I like the addition of vanilla extract to the drink.
• Masa – You will need some fine ground masa harina used to thicken the drink.
• Chocolate – Use Mexican Abuelita chocolate discs which can be found at just about any grocery store.

How to Make a Champurrado

1. Add the milk and cinnamon sticks to a medium-size pot and heat over high and bring to a boil.
2. Blend the masa and water together until smooth and combined.
3. Strain the masa-water mixture into the pot with the milk and cinnamon to remove any lumps.
4. Whisk the mixture and heat until boiling and thick.
5. Reduce the heat and add in the chocolate, piloncillo, and vanilla while occasionally stirring until it is mixed in and combined.
6. Strain the mixture one more time through a chinois or fine-mesh strainer and serve.

Make-Ahead and Storage

Make-Ahead: You can make this up to 30 minutes ahead of time. Keep it warm in a pot over low heat until it’s ready to be served.

How to Store: Cover and keep this in the refrigerator for up to 3 days. This will not freeze well.

How to Reheat: Add the desired amount of the champurrado drink to a medium-sized pot and heat over low heat while whisking until hot. You may need to add a ½ to 1 cup of milk or water to slightly thin it out.

More Mexican Recipes

• Chicken Tinga
• Churros
• Corn Tortillas
• Huevos Rancheros
• Picadillo