Champurrado | The Recipe Critic

Get toasty from the inside out with champurrado, a delicious variation of Mexican hot chocolate! Deep, melty chocolate meets warming spices and brown sugar, all thickened with corn flour for a velvety smooth sip. Perfect for chasing any winter blues away!

If you’re looking for more warm beverages to cozy up with, try Mexican hot chocolate, wassail, or crockpot apple cider!

What is Champurrado?

Imagine a hot chocolate so thick it hugs your spoon, packed with chocolatey goodness and spiked with warm spices like cinnamon and anise. That’s champurrado, a warm Mexican drinking chocolate that you’re going to absolutely love.

Sweetened with brown sugar and thickened with corn flour, it’s rich and sweet. A type of atole, (corn-based beverage) champurrado has a unique texture that you won’t be able to get enough of. So grab your favorite mug and let’s make some!

Ingredients in Champurrado

• Whole Milk: A creamy base for the drink. You can also mix in some half and half to make it extra creamy and luscious.
• Water: Just enough to get the party simmering.
• Piloncillo: Dark brown sugar with a molasses kick for deep sweetness.
• Cinnamon stick: Warm, spicy hug for your nose and taste buds.
• Star anise: Tiny pod that adds a touch of licorice intrigue.
• Cloves: Like tiny peppercorns, adding a hint of spice to balance the sweetness.
• Mexican chocolate: Rich, dark tablets for true chocolatey goodness.
• Masa harina: Corn flour that thickens the champurrado into a spoon-loving dream.
• Vanilla: A splash of sunshine to brighten your sip.
• Salt: Tiny pinch that makes everything pop, like magic!

How to Make It

1. Pour the milk and 3 cups water into a large saucepan over medium heat.
2. Add the piloncillo, whole cloves, star anise, and the cinnamon stick. Heat until it starts boiling then reduce the heat to a simmer for about 10 minutes or until the piloncillo has dissolved.
3. Add 2 Mexican chocolate tablets. Whisk occasionally for 5 minutes until the chocolate has melted.
4. In a medium bowl, add 1½ cups warm water then whisk in the masa harina until combined.
5. Pour the masa harina mixture into the sauce pan through a fine mesh strainer. Straining the mixture is important to achieve a smooth texture! Quickly whisk in the mixture to prevent any clumping.
6. Increase the heat to bring the champurrado to a boil. Once it starts boiling, then reduce the heat to a simmer, whisking continuously. After 8-10 minutes the mixture will thicken. Once it starts to thicken, cook an additional 5 minutes.
7. Remove the champurrado from the heat and allow it to cool slightly before serving.