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A warm, rich cup of champurrado from a traditional recipe, garnished with cocoa powder and cinnamon sticks on a decorative white ceramic cup and saucer.

Authentic Champurrado Recipe: Creamy Mexican Hot Chocolate

This traditional Mexican drink combines chocolate, cinnamon, and masa harina for a rich, velvety texture. A warm, comforting beverage perfect for cold days or festive occasions.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 cups
Course: Beverage
Cuisine: Mexican
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Champurrado Base
  • 4 cups whole milk
  • 2 cinnamon sticks
  • 1/2 cup masa harina
  • 3 cups water
  • 2 Mexican chocolate tablets about 6.2 oz total (Abuelita or Ibarra)
  • 1 cone piloncillo or 1 cup packed light brown sugar
  • 1 tsp vanilla extract

Equipment

  • Medium Pot
  • Blender
  • Whisk
  • Fine-mesh Strainer
  • measuring cups
  • Serving Mugs

Method
 

  1. In a medium pot, combine milk and cinnamon sticks. Bring to a gentle boil over medium heat to infuse the milk with cinnamon flavor.
  2. While the milk heats, blend masa harina and water in a blender until smooth and lump-free.
  3. Strain the masa mixture into the hot milk, whisking continuously to prevent lumps.
  4. Reduce heat to low and add Mexican chocolate, piloncillo (or brown sugar), and vanilla extract.
  5. Continue stirring until the chocolate and piloncillo fully dissolve, and the mixture thickens to a creamy consistency.
  6. Strain once more for a smooth texture, then serve hot in mugs. Garnish with a sprinkle of cinnamon if desired.

Notes

For a dairy-free version, use almond or oat milk. To enhance flavor, add star anise or a bit of orange peel during simmering. Champurrado pairs perfectly with churros or tamales.