Champurrado Recipe
Champurrado is a traditional Mexican warm beverage made from masa harina, Mexican hot chocolate tablets, milk, and piloncillo. It’s a rich, thick, and comforting drink perfect for chilly mornings or festive occasions, combining the authentic flavors of cinnamon and vanilla with a creamy texture.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 6 servings 1x
- Category: Beverages
- Method: Stovetop
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
Scale
Base Ingredients
- 4 cups water
- 1 cup (135 g) masa harina, such as Maseca
Liquid and Sweeteners
- 4 cups whole milk
- 2 (3.1-oz) Mexican hot chocolate tablets, such as Abuelita
- 4 oz piloncillo or 1/2 cup (105 g) packed dark brown sugar
Flavorings
- 1/2 teaspoon pure vanilla extract
- 1/4 teaspoon ground cinnamon
Instructions
- Prepare Masa Mixture: In a medium pot over medium heat, heat the water until it begins to steam. Gradually whisk in the masa harina constantly until the mixture is smooth without lumps. Continue whisking over medium heat for about 3 minutes, allowing the masa to soften and develop a texture similar to smooth grits.
- Make Chocolate Milk Mixture: In a separate small pot over medium-low heat, combine the whole milk, Mexican hot chocolate tablets, piloncillo (or dark brown sugar), vanilla extract, and ground cinnamon. Stir occasionally as you heat the mixture until the chocolate tablets and sweetener have completely dissolved, around 4 minutes.
- Combine Mixtures: While whisking constantly, slowly pour the chocolate milk mixture into the pot with the masa mixture. Cook the combined mixture over medium-low heat, stirring occasionally, until it thickens enough to coat the back of a spoon and no grittiness is detectable. This should take approximately 4 minutes.
- Serve: Pour the finished champurrado into mugs and serve warm for best enjoyment.
- Make Ahead and Reheat: Champurrado can be prepared up to 3 days in advance. Allow it to cool completely, then store in an airtight container in the refrigerator. To reheat, place the chilled champurrado back into a pot with 1 cup of water and cook over low heat, stirring, until it returns to a smooth and pourable consistency.
Notes
- Use whole milk for the richest flavor; milk alternatives are not traditional and may affect texture.
- Piloncillo adds authentic depth, but packed dark brown sugar is a fine substitute.
- Constant whisking helps prevent lumps and ensures a smooth drink.
- Adjust sweetness to taste by adding more or less piloncillo or sugar.
- For a vegan version, substitute milk with almond or oat milk and use a vegan chocolate alternative.
- Champurrado pairs wonderfully with traditional Mexican pastries such as conchas or churros.
Keywords: champurrado, Mexican hot chocolate, masa harina drink, traditional Mexican beverage, warm Mexican drink, piloncillo drink, holiday Mexican drink
Find it online: https://kitchenbyclara.com/champurrado-recipe/
