Champurrado

This Champurrado recipe is creamy, not overly sweet and comforting during the winter and holiday months. It's made with Mexican chocolate tablets, masa-harina, milk, water and cinnamon. This drink is a must try if you are craving a warm cup of chocolate that is rich and creamy.

I remember champurrado being a must drink growing up during the holiday season along with tamales like these chicken mole tamales and tamales de rajas. Champurrado was always a hit during the holiday parties (posadas). I learned how to make champurrado from my mom. My mom always has made champurrado with no added sugar, like piloncillo or brown sugar, so that's how I grew up liking it, not too sweet. The chocolate tablet is enough sweetness for me, but you can definitely add piloncillo or sugar to your own liking.

Why you'll love this recipe

• Is so comforting to drink during the cold winter days
• It's creamy and so tasty
• It's crowd pleaser during the holidays or special occasions

What is champurrado?

Champurrado is a Mexican chocolate drink that is typically enjoyed during the holidays or special occasions, but is also enjoyed any day of the year, specifically on a cold day. It's made with masa-harina that gives it that thicker consistency.

Ingredients you'll need

• Milk + water - I like using half milk and half water. For this recipe I used whole milk, but you can use milk of choice
• 1 cinnamon stick - for that cinnamon flavor
• 1 ¼ Mexican chocolate tablet - I like using the Abuelita Mexican chocolate tablets brand
• Masa-Harina - (dough flour) The most popular brand you will find in most grocery stores is Maseca. You can find in international aisle in most grocery stores or in the flour and sugar aisle. I also like using Masienda brand sold at Whole Foods.
• Brown sugar or piloncillo (optional) Champurrado is already sweetened with the Mexican chocolate tablets. My personal preference is not adding additional sugar. If you want extra sweetness add 2 tablespoons to ¼ cup of brown sugar or one small piloncillo cone (2oz) and adjust to your liking.

How to make Mexican Champurrado

Step 1: Start by dissolving the masa harina in a small bowl with ½ cup of warm water. You can use a whisk or fork to dissolve any lumps and set aside.

Step 2: In a medium size saucepan add 2 cups of water, and cinnamon stick over medium-high heat. Bring to a boil and then add in the chocolate tablet and lower the heat to medium.

Step 3: Stir occasionally until the chocolate has dissolved. Add in sugar if using and stir in the prepared masa-harina using a whisk to make sure any lumps are gone. Once the mixture starts boiling pour in the milk and continue to stir occasionally and bring back to a boil. The mixture will start to thicken. Lower heat and simmer for 15-20 minutes stirring occasionally and remove from the heat.

Let it cool down for a five minutes and serve. Make sure you're careful if drinking immediately as it's very hot.

Can I make Champurrado dairy free?

You can definitely make champurrado dairy free. You can omit the milk and only use water or use only oat milk or any nut milk of choice. I like making champurrado using creamy oat milk. It thickens up so well after adding the masa-harina and simmering for 20 minutes with the chocolate, cinnamon mixture.

How to serve champurrado

You can enjoy a cup of warm champurrado with tamales (like these easy Instant Pot tamales) during the winter holidays or your favorite dessert, sweet bread or really any of your favorite meals with pair perfect with this Mexican hot chocolate drink.

Variations and substitutions

There are so many ways on how champurrado is prepared across different states in Mexico. Some champurrado recipes have star anise and vanilla. Some are more thicker in consistency and some champurrado recipes are much sweeter. I enjoy champurrado on the less sweeter side, how I grew up my mom making it.

To make champurrado thicker whisk in an additional tablespoon of masa-harina at a time until all lumps are dissolved.
For added sweetness add piloncillo about 1-2 oz or 2 tablespoons plus more of dark brown sugar to the melted chocolate mixture.

Whole milk can be substituted with any milk of choice. I like using creamy oat milk too.

Storing tips

You can store any leftover champurrado in an airtight container in the refrigerator for up to four days. You can reheat in the stovetop in a small saucepan or microwave in a safe container or mug and add more milk to make it less thick and give it a stir before drinking.

If you like this Mexican champurrado recipe try these other delicious drinks

• Brown sugar shaken espresso
• Mexican mocha
• Chocolate cream cold foam brew
• Iced dirty chai latte