Champurrado (Thick Mexican Chocolate Drink)
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on Jan 02, 2024, Updated Mar 04, 2025
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Champurrado, a traditional Mexican drink, is the epitome of warmth and comfort. At the heart of this cozy beverage is Mexican chocolate, whose subtle spice and robust cocoa notes marry perfectly with masa harina, which lends the drink its distinctive, creamy thickness.
Why You’ll Love This Recipe
Here are a few reasons why you’ll fall head over heels for this Mexican champurrado recipe:
- Made With Just 6 Simple Ingredients: This drink is crafted from just six pantry staples, making it a breeze to prepare. You can even make the canela tea ahead of time so you can get a mug on the table in just 10 minutes!
- Perfect for Fall & Winter Holidays: Champurrado Mexicano is a popular choice during Dia de los Muertos and Las Posadas, adding a touch of warmth and tradition to these special occasions. Imagine sipping a cozy, chocolatey drink while wrapped in a warm blanket, watching the leaves fall or snowflakes gently blanket the ground — it’s lovely!
- Unique Flavor Profile: Initially, you’re greeted by the rich, deep flavor of chocolate and spices, but then comes a subtle, intriguing hint of corn, thanks to the masa harina.
Recipe Ingredients
Champurrado blends sophistication with simplicity. With just a handful of basic ingredients you can master the art of creating a decadent drink that’s perfect for chilly evenings or whenever you crave a touch of Mexican charm. The complete list of ingredients, quantities, and instructions can be found in the printable recipe card below.
- Canela (Mexican Cinnamon Sticks): Making canela (cinnamon) tea provides the main flavor profile and warm undertones for this drink.
- Anise Star: For imparting a subtle licorice-like undertone, enhancing the overall flavor profile with a hint of warmth and complexity. Feel free to omit it if you are not a fan of anise.
- Masa Harina: Masa Harina is the thickening agent in this beverage, which also adds a delightful fresh corn flavor. Feel free to choose between white or yellow varieties depending on your preference.
- Milk: I typically opt for unsweetened almond milk in this recipe, but feel free to substitute with any dairy milk or plant-based milk of your choosing.
- Mexican Chocolate: When it comes to Mexican chocolate, my preference is Abuelita, though you can certainly explore other options like Ibarra or Taza. If you’re feeling adventurous, give Hernan, an artisan brand, a try – it’s another one of my favorites!
- Piloncillo: the sweet essence of piloncillo adds a distinctive molasses-like flavor, enriching the drink with its natural sweetness and subtle caramel notes. If piloncillo isn’t readily available, dark brown sugar makes for a suitable substitute, infusing the beverage with a rich, toasty sweetness that complements the chocolate and spices beautifully.
How to make Champurrado
This authentic Mexican champurrado recipe comes together in just a few simple steps.
Step 1: Make Canela Tea: In a large saucepan or a traditional Olla de Barro, boil water with the two cinnamon sticks and anise star. Remove from the heat, cover and let the cinnamon sticks and anise star steep for about 1 hour.
Step 2: Add Masa: Remove the cinnamon sticks and anise star from the pot, return it to low heat, and slowly add the masa harina to the warm water, whisking until combined.
Step 3: Add Remaining Ingredients: milk, chocolate, and piloncillo – to the masa harina mixture.
Step 4: Simmer & Serve: Heat over medium heat just until boiling; reduce heat. Simmer, uncovered, about 10 minutes or until chocolate is completely melted and sugar is dissolved, whisking occasionally. Feel free to use an immersion blender. Best served with a sweet homemade concha.
Watch my video on how to make champurrado to learn how simple it is!
Optional Substitutions, Variations, & Dietary Adaptations
As much as I love this recipe for champurrado, there are plenty of ways for you to make it your own. Here are a few ideas to get you started:
- Dairy-Free/Vegan Champurrado: Use almond milk, soy milk, coconut milk, or any plant-based milk, and choose vegan-friendly Mexican chocolate (most of them are!).
- Corn-Free: If you’re allergic to corn, take a page from my atole de avena recipe and use oats instead!
- Spiced-Up Champurrado: Want a bit more warmth? Consider adding a pinch of cayenne pepper or a slice of fresh ginger while making the canela tea.
Expert Tips
- Prep the Canela (Cinnamon) Tea in Advance: One of the best ways to streamline your Champurrado-making process is by preparing the spiced tea base ahead of time. Simply boil the water, add your canela sticks and anise, let it steep, then strain the mixture and store the tea in the fridge for up to a week. When you’re ready to make your Champurrado, simply heat up the tea and proceed with your recipe.
- Whisk it Real Good: To avoid lumps of masa harina, slowly stream it into the pot of hot tea while you whisk constantly. This step is similar to making grits or polenta and will ensure a silky, lump-free texture in your final drink. Feel free to use an immersion blender.
- Low & Slow’s the Way to Go: Champurrado benefits from gentle, slow cooking. Once you’ve added all your ingredients, let the mixture simmer on low heat, stirring frequently to prevent burning.
- Serve Immediately: Atoles of all sorts are best enjoyed fresh and warm. If your batch cools down and thickens too much, feel free to add a little more milk or water to adjust the consistency before reheating.
- Experiment with Toppings: While this chocolate atole is fantastic on its own, don’t be afraid to experiment with toppings. A dollop of whipped cream, a sprinkle of cinnamon, or even a few shavings of chocolate give it more dessert-like vibes. Perfect for when you’re enjoying it by the fire!
Frequently Asked Questions
Champurrado is a thick Mexican hot chocolate, but with a decidedly heartier twist. Key champurrado ingredients include Mexican chocolate, water, milk, and a blend of aromatic spices like cinnamon sticks and anise. To sweeten things up, we use piloncillo – a raw form of pure cane sugar that adds a unique caramel flavor I love.
But what really sets any champurrado recipe apart is the addition of masa harina, which is a traditional corn flour. This mildly sweet and earthy addition gives the mug full of goodness a texture that’s somewhere between a drink and a meal.
It’s heartier than your average hot cocoa but still sippable—a cozy, filling treat that’s often enough to call breakfast. If you’re trying to imagine what it tastes like, think of it as a thinner version of chocolate Cream of Wheat or a thicker, chocolatier, more filling version of Instant Breakfast.
My own memories of Champurrado are tied to my grandmother’s cozy cocina, where the delectable aroma of chocolate would greet me on frosty mornings. She had this neat trick of cooling down the hot Champurrado by pouring it back and forth between two cups—a little performance that I loved to watch. It was our special winter morning ritual, so each time I whip up this yummy treat I’m immersed in nostalgia. Here’s to hoping it becomes part of your cold weather traditions, too!
The main difference? It’s all about the chocolate. First, let’s talk about atole, which is the broader category of drinks. Atole de vainilla is a traditional hot Mexican beverage that’s been warming hearts and bellies for ages. Generally speaking, it’s primarily made from masa harina (the same corn flour used in homemade corn tortillas) and can come in many flavors like vanilla, cinnamon, or even strawberry.
Champurrado blends the thick, comforting base of regular atole with the warmly spiced, robust cocoa flavors of Mexican chocolate. This addition transforms simple atole into a decadent, creamy delight that’s a bit like drinking super thick European hot chocolate that’s been heavily spiced and amplified with the sweet taste of corn.
When whipping up a batch of authentic Champurrado, the best chocolate to reach for is Mexican chocolate. This isn’t your typical chocolate bar!
Mexican chocolate usually comes in round, flat disks and has a distinct, grainy texture, quite unlike the smooth finish of regular bar chocolate. This texture is because the sugar in Mexican chocolate isn’t finely ground – it’s a bit more rustic and earthy. Flavor-wise, Mexican chocolate is a real treat. It’s infused with cinnamon and sometimes other spices like nutmeg or even a hint of chili. This mix of sweet and spice gives Mexican chocolate its unique character, which is essential in creating the authentic flavor profile of Champurrado.
You can usually spot this delectable ingredient in the international aisle or near the regular hot chocolate mixes of many grocery stores, or at a local Hispanic grocery store. Popular brands include Abuelita and Ibarra.
If you’re looking to make Champurrado without masa harina, you can explore other traditional variations like Atole de Avena (oat-based atole) or Atole de Arroz (rice-based atole). They retain the essential warm and creamy qualities of the masa version, while also providing a delightful variation in taste and texture.
This classic recipe is nut-free, making it suitable for those with nut allergies. Just make sure to double-check that your chocolate hasn’t been processed in a facility that also processes nuts, and, if you’re opting for a dairy-free version, that you choose a non-nut-based milk like soy or oat.
Storage & Reheating Instructions
Champurrado is a hot drink that’s best enjoyed fresh from the stove. However, if you have leftovers, they can be stored in an airtight container in the fridge for 2-3 days.
When you’re ready to enjoy it again, gently reheat it on the stove over low heat, stirring frequently to prevent it from sticking to the bottom of a small saucepan. If the consistency has thickened too much during storage, you can add a bit more milk or water to thin it out as it reheats.
More Cozy Mexican Drink Recipes
If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on this recipe below and leave a comment, take a photo and tag me on Instagram with #muybuenocooking.
Champurrado Recipe
Ingredients
- 3 cups of water
- 2 cinnamon sticks
- 1 anise star
- ¼ cup masa harina
- 2 cups milk
- 1 disk Mexican chocolate, (Abuelita or Ibarra)
- 3 ounces piloncillo, chopped or 1/2 cup packed brown sugar
Instructions
- In a large saucepan boil water with the two cinnamon sticks and anise star. Remove from the heat, cover and let the cinnamon sticks and anise star steep for about 1 hour. Remove the cinnamon sticks and anise star, return to low heat and slowly add the masa harina to the warm water, whisking until combined. Add milk, chocolate, and piloncillo.
- Heat over medium heat just until boiling; reduce heat. Simmer, uncovered, about 10 minutes or until chocolate is completely melted and sugar is dissolved, whisking occasionally. Serve immediately.
Video
Notes
- Dairy-Free/Vegan Champurrado: Use almond milk, coconut milk, or any plant-based milk, and choose vegan-friendly Mexican chocolate (most of them are!).
- Corn-Free: If you’re allergic to corn, take a page from my atole de avena recipe and use oats instead!
- Spiced-Up Champurrado: Want a bit more warmth? Consider adding a pinch of cayenne pepper or a slice of fresh ginger while making the canela tea.
- Chocolate Lovers’ Delight: If you’re a serious choco-holic, add extra chocolate or a scoop of cocoa powder for a deeper chocolate flavor.
- Fruity Fun: Add a mild hint of bright, fruity flavor by adding orange zest.
- Eye-Opener: For a morning wake-up, blend in a shot of espresso or a few spoons of strong brewed coffee.
- Breakfast of Champ(urrado)s: Consider adding a scoop of your favorite unflavored, chocolate, or vanilla protein powder to make it a more filling breakfast option.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Photography: Jenna Sparks
Originally published: December 2010. This recipe is also published in the Muy Bueno cookbook.
Once made can this be kept warm in a crock pot?
Absolutely Jennifer! I normally just have it on low in a pot on the stovetop, but I’m LOVIN’ the Crockpot idea. Just keep on low-heat, and voila. Genius!
im making this tonight……….wish me luck!!
Best of luck Lori! YUM!
Excellent! I thought the recipe didn’t call for enough chocolate or masa……I was wrong. I included the other half of chocolate disc and went another couple of tables spoons of masa…..it wasn’t bad, but I think following the measurements on the round will produce a perfect balance….thanks for post!
Thanks for commenting Hector. And so glad to hear you experimented with the recipe. If you ever make it again following the recipe let us know what you think.
I know its getting hotter, but I must have this soon. What is piloncillo? And is it hard to find at a latin market? And last question, this masa you use is the regular masa used to make tortillas right…maseca?
Piloncillo is Mexican brown sugar. It is a VERY popular ingredient and if you have access to a Latin market you are sure to find it. Yes, Maseca – Corn Masa Flour same one we use to make a corn tortillas. Hope that helps and best of luck with our recipe. It’s super yummy no matter if it’s warm out!
Oop, I just noticed this post is a little old. But I just stumbled it. Hopefully you’ll see this and maybe be able to answer my question. I’ve seen masa harina in the store, but I had always assumed it was something closer to cornmeal, as in gritty and (I would think) kinda icky to drink. So is it the same thing as corn starch? Or something else entirely? This recipe sounds so good and I want to try it, but I’m afraid of using the wrong ingredients.
Hola Kimberley,
Masa harina is the flour used for making tamales and corn tortillas, and is also used to thicken this rich, chocolate drink. If you find that you would prefer the champurrado to be thinner, just decrease the amount of masa harina to your liking. Be sure to whisk to prevent lumps. Hope that helps!
Annalise: You can try anise seed, fennel seed, or even caraway seed. The recipe only calls for ONE anise star, so you should be okay without it if you don’t have a substitute in your kitchen. I guarantee your drink will be just as yummy without it! Best of luck!
I am going to make this drink again, but do not have star anise…do you know of a good substitute for this drink? Thanks so much.
Stunning! I just found your blog via Foodgawker and am so glad I did. I’m always looking for recipes that remind me of my childhood and this one ranks right up there. It was such a weekend treat for us to get champurrado. Now, living in Boston it’s basically impossible trying to find a place that serves it. I can’t wait to give this a try! Adding you to my Google Reader now and look forward to future recipes.
klutzychef: Bienvenido! Welcome!!! I am so happy you found Muy Bueno and are now part of our bloggin’ familia! I took a sneak peak at your blog and LOVE that peppermint cosmo — very clever! If you subscribe to our blog I can email you a PDF with some of our cocktail recipes. Enjoy the champurrado recipe!
Consider it done! Looking forward to those recipes. Just in time for New Year’s eve!
Hi-
masa harina is a mexican flour, right? My plan is to get my list together this week to serve this on Christmas day. xo
Hi Joyce: We use Maseca Corn Masa Flour. I made this last night for a posada and it was the perfect addition to the party! Good luck and have a wonderful Christmas!
I tried this today it tastes great but it wasn’t as thick as I would of liked it to be, any tips?
Hi Devin: So happy you tried our recipe! If you like it thicker then just add more harina. We don’t like it too thick so that is why we do not add too much of it. Hope that helps.
Warm regards (on a cold day) ~Yvette