Served warm and thick, Champurrado is delicious when made in the traditional Mexican style. You can buy this as a hot chocolate mix, but making it with the special chocolate tablet and masa harina is way better. Non-alcoholic, champurrado is popular during Christmas in Mexico. See below for tips on buying the ingredients.
  • ¼ cup masa harina
  • 3 cups water
  • 2 cinnamon sticks
  • 3 ounces of piloncillo or ½ cup brown sugar
  • 2 cups milk
  • 1 star anise
  • ½ disk Mexican chocolate
  1. In a large saucepan, add the cinnamon sticks and star anise to boiling water. Turn off the heat and let steep for an hour.
  2. Remove the cinnamon sticks and star anise.
  3. Over low heat, whisk in the masa harina. Stirring constantly, add the milk, chopped Mexican chocolate and chopped piloncillo.
  4. Turn the heat up to medium and simmer uncovered for ten minutes allowing the chocolate and sugar to completely melt. The mixture will thicken the longer it cooks.
  5. Makes 6 cups full.

Note: I'll be honest here. I have always just chopped up the entire disk and added it! Piloncillo is widely available around Texas and elsewhere in not only Mexican grocery stores, but also H-E-B, Kroger and Fiesta. Don't give up! If you cannot find a piloncillo, dark brown sugar is acceptable substitute.

Ready in: 2 Hrs

Kitchen tools you'll need for Champurrado:
Saucepan, Whisk

Recipe editor Patricia Mitchell

Drink Recipes