Champurrado Recipe: Thick Mexican Hot Chocolate for Cozy Gatherings

When the chilly season arrives, nothing warms my heart more than making a pot of champurrado. This traditional Mexican drink is more than just hot chocolate it’s a thick, rich beverage made with masa harina, piloncillo, cinnamon, and Mexican chocolate. Growing up, champurrado was always served alongside tamales during the holidays. The molinillo whisk beating against the pot, the earthy aroma of corn and chocolate filling the air those memories instantly bring back the warmth of family gatherings. A champurrado recipe isn’t just about ingredients; it’s about keeping tradition alive, one comforting sip at a time.

What Makes This traditional Mexican drink Unique

Champurrado is a type of atole, a Mexican drink thickened with masa harina. While atole can be flavored with vanilla, fruit, or spices, champurrado is the chocolate version. What sets it apart from regular hot chocolate is the addition of masa, which gives it body, texture, and a subtle earthy note. Piloncillo, an unrefined Mexican cane sugar, deepens the sweetness with caramel undertones, while cinnamon adds warmth. The result is a comforting beverage that’s both satisfying and nourishing.

Ingredients & Quality Tips

A truly authentic champurrado recipe relies on simple, high-quality ingredients:

Pro Tip: Dissolve masa harina in water first to avoid lumps before adding it to the hot liquid.

Step-by-Step Instructions

1. In a medium bowl, whisk masa harina with 2 cups of water until smooth and lump-free.
2. In a large pot, combine milk, piloncillo, and cinnamon stick. Heat until piloncillo dissolves.
3. Add the masa mixture to the pot, whisking constantly to prevent clumps.
4. Stir in Mexican chocolate pieces and simmer on low heat until melted and smooth.
5. Continue stirring until the champurrado thickens to your desired consistency.
6. Remove the cinnamon stick, stir in vanilla, and serve hot.

Consistency Tip: For a thinner drink, add more milk. For thicker result , cook longer to allow the masa to release more starch.

Variations & Adaptations

Champurrado is versatile and can be adapted to different diets and preferences:

• Vegan Champurrado: Use almond or oat milk and vegan dark chocolate.
• Spiced Champurrado: Add a pinch of nutmeg, star anise, or even chili powder.
• Lightened Champurrado: Use half the masa for a thinner texture.
• Extra Creamy Champurrado: Replace part of the milk with evaporated milk.
• Holiday Twist: Add orange peel while simmering for citrus notes.

Serving, Pairing & Presentation

Traditionally, this drink is served in clay mugs called jarritos, which keep it warm longer. It pairs beautifully with:

• Tamales (especially sweet tamales for contrast)
• Pan dulce like conchas or orejas
• Churros dusted with cinnamon sugar

For a festive touch, garnish with a cinnamon stick or sprinkle with grated chocolate before serving.

FAQs

Nutrition Snapshot

Approximate per 1-cup serving:

Conclusion

Champurrado isn’t just a drink it’s a tradition poured into a cup. With its thick texture, rich chocolate, and comforting spices, it’s perfect for cozy mornings, holiday gatherings, or anytime you crave warmth. Try making it with family and pair it with tamales or pan dulce for the ultimate experience. And don’t forget to follow me on Pinterest for more authentic recipes and cozy kitchen inspiration.

Champurrado (Mexican Chocolate Atole)

Thick, creamy, and ultra chocolatey, this authentic Mexican Champurrado is made with masa harina, piloncillo, Mexican chocolate, and warm spices. A comforting drink for chilly mornings or holiday gatherings.

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Prep Time 5 minutes mins

Cook Time 30 minutes mins

Total Time 35 minutes mins

Servings: 6 cups

Course: Drinks

Cuisine: American, Mexican

Calories: 280

Ingredients Method Notes

Ingredients

  

• 4 cups water divided
• 1 stick cinnamon or 1 tsp ground cinnamon
• ½ piece star anise optional, adjust to taste
• 1 cup piloncillo or dark brown sugar
• 2 cups whole milk for creaminess
• 1 cup evaporated milk or half-and-half
• 1 disk Mexican hot chocolate (Ibarra or Abuelita) adds chocolate and spice
• ½ cup masa harina mixed with 1 cup water

Method

 

1. In a large pot, bring 3 cups of water to a boil with the cinnamon stick, star anise, and piloncillo. Simmer until the sugar is dissolved and the water is fragrant.
2. Whisk masa harina with 1 cup of water until smooth and free of lumps.
3. Add the milk, evaporated milk, and Mexican hot chocolate disk to the pot. Stir until the chocolate is melted.
4. Slowly whisk in the masa mixture. Continue stirring to prevent lumps.
5. Simmer over low heat for 15–20 minutes, stirring frequently, until thickened and smooth.
6. Strain through a fine mesh sieve if needed to remove any lumps. Serve hot with pan dulce or cookies.

Notes

For authentic flavor, use piloncillo and Ibarra or Abuelita Mexican chocolate. Adjust thickness by adding more or less masa. If too thick, thin with warm milk or water. Best served immediately, but can be reheated gently on the stove.