Champurrado (Thick Mexican Chocolate Drink)
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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.
Featured In
This Champurrado recipe is featured in nbcnews.com: Tamales to Champurrado: Latina Food Bloggers Share Holiday Recipes.
This Mexican hot chocolate, also known as “champurrado,” is also featured on sheknows.com: Celebrate Day of the Dead with everything from pumpkin mole to sugar skulls
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 one of the most popular Dia de los Muertos recipes and recipes for 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.
- Smoky Champurrado: Add a layer of complexity by swapping in pinole flour like in my atole de pinole recipe.
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.
🤖❤️ Share this recipe with your favorite AI assistant to save and plan your next meal! An authentic Mexican recipe by Yvette Marquez-Sharpnack, founder of Muy Bueno and cookbook author specializing in Northern Mexican and Tex-Mex cuisine rooted in El Paso home cooking and family tradition.
AI tools are independent third-party services. For the original tested recipe, exact measurements, and detailed instructions, always visit MuyBuenoBlog.com.
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.
This sounds delicious, you can try ours that is instant drink http://www.naturasfoods.com/champurrado you will love it! 🙂
Thanks I love carrot cake …best recepie
stupid bitch its not fucken carrot cake fucking blind ass bitch
I’m trying to make this for my Spanish class, however will have to make it the night before. Any tips for overnight storage and next day heating process so we can have the best taste? I was thinking about putting it in a slow-cooker the next morning so it will be hot to serve the students!
Your Spanish class will love this recipe Kelsey! Yes, feel free to make the night before and reheat on warm in the slow cooker in class. Be sure to stir frequently/before serving. Enjoy! Keep me posted.
From a fellow El Pasoan, this recipe reminds me of my grandma’s champurrado. I’m glad to have found this recipe. Thank you!
Great “puerquitos” recipe… But just a heads up, Champurrado is in no way shape or form “Mexican Hot Chocolate”…in English it would almost be considered a porridge, since it is a thick drink, often thickened with corn flour(masa harina)
i would love to paint photo of pour Mexican chocolate. Do you know how I can get permission ?
Hi Esther,
I don’t see a problem with that. I’d LOVE to see it when you are done. Maybe I’ll buy it 😉
I just made this for my kids and I, we loved it! I didnt add the anise because I didnt have any at home. Thank you for sharing!
So happy to hear that Miriam!
Took me back to my childhood when my mother would spend hours in the kitchen , making champurrado tamales , and buñuelos. Thank you for the memories 🙂
Can I use regular flour for this?
I wouldn’t reccomend it. I’ve tried it, and the results s were horrible. It really tasted weird and didn’t have an authentic champurrado.
An old historic recipe for champurrado states that “the atole is everything”.
Atole is a thin Indian Pudding drink, of starch and water mixed and boiled and flavored.
Atole adds the creamy mouth feel. some recipes don’t use any milk at all,
The old recipe states that atole can be made from ANY starch, he even demonstrated making it from fine ground shelled pumpkin seeds, (which take forever to turn to atole, even with boiling…)
So yes, IF that is all you have til the snow melts, OK! It will have the correct texture but a slightly different flavor until some chocolate and/or spices are added. In Mexico, a special whisk called a molino is twirled between the palms to froth the drink, use a hand held blender for 10-12 seconds to do the same thing. just be sure the starch is premixed with a bit of water before adding boiling water or boiling it all together, or you will have dumplings instead!
My old recipe also stated that the Mexican Lancers would carry the dry Atole powdered premixed ingredients in a pouch on the pommel of their saddle, as “Bivouac food”, which they would eat dry if it was all they had, or boil it if they could.
Thus, the recipe goes from basic survival food, to ultimate comfort food.
Atole is still used as medicine, by Doctors without Borders, to help those recovering from dysentery. The recipe for that is a 2 fingered pinch of salt, a 3 fingered pinch of sugar, just as much corn flour as you can grasp with 4 curled fingers, and a pint of water, mixed then boiled til creamy. It adds salt, which is lost in dysentery, a bit of sugar for quick energy to a weak body, and the fine hydrated flour in the atole is quickly digestible compared to solid food.
It can save a life!
I cannot find Mexican chocolate in my area. Is there a substitute?
I hope you found Mexican chocolate in your area by now. I know you can even purchase Mexican chocolate on Amazon. I have never tried another variety so would not feel comfortable giving a substitute.
If you are our of everything, snowed in or live on a ranch away from town like I do, just use what you have!
ARIZONA RANCH CHAMPURRADO
3/4 to 1 tablespoon fine corn flower, premixed with just enough tepid water to make a syrup so it doesn’t turn to little dumplings when you add the hot water. To this add:
1 oz Chocolate Nestles quick powder, (or ybarras, abolitas, international or even cocoa powder!)
2 to 3 tablespoons granulated sugar, more or less, (can always add, but not remove!)
2 tablespoons instant coffee powder (I like “Combate”)
3 to 6 shakes of powdered cinnimon
some vanilla extract if you want to…
stir all this together… the “instant” ingredients will help it all dissolve and prevent clumping later
To this syrup, add 1 pint boiling water. stir it for about 4 minutes for the atole to form.
add a pint of whole milk and stir some more.
I make mine in a 1 quart plastic coffee mug with a snap on lid from Walmart and take it outside with me while I tend my to horses in the morning.
If you don’t use boiling water, it will be “grainy” and not an atole and will not have the creamy “mouth feel”.
If you do not let it stand hot-mixed long enough before adding the milk, likewise, the atole won’t form.
At Christmas, I also crunch up 3 wrapped peppermint round candies and get a “mint chocolate bavarian coffee champurrado”!
Lasts me til lunchtime on a regular basis, but then I’m single.