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Mexican Champurrado Recipe

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★★★★★

4.9 from 85 reviews

Mexican Champurrado is a traditional warm chocolate drink made with masa harina, piloncillo, cinnamon, Mexican chocolate, and milk. This rich and comforting beverage combines the flavors of toasted masa and authentic Mexican chocolate, perfect for cozy mornings or festive gatherings.

Ingredients

Scale

Dry Ingredients

  • 1/2 cup masa harina
  • 1 Mexican chocolate disc (or 2 for extra chocolatey flavor)
  • 1 Ceylon cinnamon stick
  • 6 ounce piloncillo cone (or 4 small cones)

Liquids

  • 8 cups water (divided)
  • 2 cups milk (whole or 2%)
  • 12 ounces evaporated milk

Instructions

  1. Toast Masa: Add the masa harina to a medium pan and toast over low heat until lightly golden, stirring frequently to ensure even toasting and prevent burning. Set aside to cool.
  2. Prepare Piloncillo Mixture: In a large pot, bring 6 1/2 cups of water to a boil. Add the piloncillo and cinnamon stick and simmer over medium heat until the piloncillo dissolves completely.
  3. Add Chocolate: Add one Mexican chocolate disc to the pot and stir until it dissolves fully.
  4. Incorporate Milks: Pour in the milk and evaporated milk, then bring the mixture to a slow simmer. Stir occasionally to prevent the milk from sticking to the bottom of the pot.
  5. Blend Masa Slurry: In a blender, combine the toasted masa and 1 1/2 cups of warm water. Blend until the masa is completely smooth.
  6. Combine Masa with Chocolate Mixture: Slowly pour the masa slurry into the simmering pot while whisking constantly to avoid lumps.
  7. Simmer and Thicken: Cook on low heat for about 10 minutes, whisking every couple of minutes to ensure a smooth texture.
  8. Finish: Remove and discard the cinnamon stick. Serve the champurrado warm in mugs.

Notes

  • Use Mexican chocolate discs for authentic flavor; they typically contain cinnamon and sugar.
  • Masa harina toasting adds a nutty flavor and improves texture.
  • Adjust the number of chocolate discs to control the intensity of the chocolate flavor.
  • If piloncillo is unavailable, substitute with dark brown sugar.
  • Stir frequently during simmering to prevent sticking or burning at the bottom of the pot.

Keywords: Mexican champurrado, Mexican hot chocolate, traditional Mexican drink, masa harina drink, piloncillo recipe

Find it online: https://www.sanacooks.com/mexican-champurrado-recipe/