Ben Kenwood January 10, 2026

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Champurrado Recipe

Name: Champurrado
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mexican
Ingredients: 3/4 cup water; 2 3/4 cups whole milk; 1/2 cup evaporated milk; 1 cup water (for masa mixture); 1/2 cinnamon stick; 1/2 star anise; 1/4 cup piloncillo; 1 Mexican hot chocolate disk (roughly chopped); 3.5 ounces masa harina

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A quiet kitchen, the steam catching the morning light, the small pop of chocolate as it melts into warm milk, that is where this champurrado lives. Thick, spiced, and gently sweet, this Mexican chocolate masa beverage is a comforting hug in a mug for cool mornings, rainy afternoons, or whenever you crave something rich and nostalgic. If you like cozy kitchen projects, browse our air fryer recipes for more simple, warming options that pair well with a slow brew and a good book.

Why This Champurrado Recipe Works

Champurrado is built around three strengths, flavor, texture, and aroma. The Mexican chocolate disk brings deep, toasted cocoa notes and a hint of cinnamon, piloncillo adds an earthy caramel sweetness, and the masa harina gives the drink its signature velvety thickness that clings to the spoon and warms the mouth. Together the ingredients create a balanced, comforting drink that feels both rustic and indulgent.

This recipe keeps things straightforward and reliable, so you get consistent results each time. It uses a gentle simmer to coax flavors out of the spices and chocolate, and a smooth masa slurry to prevent lumps, resulting in a silky, glossy champurrado every time.

Deep, chocolatey warmth with subtle spice
Silky mouthfeel from the masa harina
Easy steps that fit a relaxed morning routine

Ingredients and Key Notes

Start with good-quality chocolate and masa harina for the best texture and flavor. The piloncillo provides a rounded sweetness that refined sugar cannot quite mimic, but you can use brown sugar in a pinch. The small amount of evaporated milk adds body and a slight caramel depth.

3/4 cup water
2 3/4 cups whole milk
1/2 cup evaporated milk
1 cup water (for masa mixture)
1/2 cinnamon stick
1/2 star anise
1/4 cup piloncillo
1 Mexican hot chocolate disk (roughly chopped)
3.5 ounces masa harina

Notes

Use whole milk for richness, evaporated milk for body, and adjust milk ratios for a lighter or richer cup.
If you cannot find a chocolate disk, roughly chopped bittersweet baking chocolate with a pinch of cinnamon works as an alternative.

How to Cook Champurrado Recipe

Add 3/4 cup water to a large pot and set it over medium low heat. After 3 to 4 minutes of warming, the water will begin to shimmer and give off a faint steam, a good sign it is gently heating.
Add the cinnamon stick, star anise, and piloncillo, stir well, and let the mixture simmer for 5 minutes until the piloncillo dissolves completely. You will smell warm, caramelized sugar and cinnamon as the piloncillo melts into the water.
Pour in the whole milk and evaporated milk, stirring thoroughly to combine. The liquid should look creamier and take on a pale brown hue from the piloncillo.
Immediately add the roughly chopped Mexican hot chocolate disk, and reduce the heat to low. Stir occasionally as the chocolate melts, watching it loosen into a glossy, fragrant base, releasing toasted cocoa and spice notes.
Combine 3.5 ounces of masa harina with 1 cup water in a blender, and blend for 2 to 3 minutes until the mixture is completely smooth. The masa slurry should look homogeneous, with no visible grit.
Strain this masa mixture through a fine mesh sieve back into the pot with the milk and chocolate blend. Stir continuously while pouring to prevent lumps from forming, you want the body to build slowly and evenly.
Allow the combined mixture to simmer gently for 20 to 25 minutes, stirring occasionally. The champurrado will thicken, darken slightly, and take on a velvety texture, clinging to the spoon. Taste and add more piloncillo if you prefer it sweeter.
Once ready, remove the pot from the heat and strain the champurrado through a fine sieve to remove the cinnamon stick, star anise, and any remaining lumps for a silky finish. The scent will be rich and spicy, the surface glossy and inviting.
Let the beverage cool for about 10 minutes to thicken slightly before serving, then ladle into mugs and enjoy warm, garnished with a cinnamon stick or a dusting of ground cinnamon if you like.

Prep ~ 15 minutes, Cook ~ 30 minutes, Total ~ 45 minutes, Servings ~ 6, Kcal ~ 225 per serving (approximate)

Make-Ahead and Prep Tips

You can streamline mornings by prepping a few elements ahead. Blend the masa slurry and keep it refrigerated in a sealed jar for up to 48 hours, stirring before use. Grate or chop the chocolate disk and store it in an airtight container so it melts faster when you are ready.

You can also simmer the spiced piloncillo infusion in advance for up to 24 hours in the fridge, then warm it and add milk when you are ready to finish the champurrado. If you plan to prepare for a crowd, make the full batch earlier and gently reheat before serving, following the reheating tips below.

How to Store Leftovers

Refrigerate leftover champurrado in an airtight container for 3 to 4 days. The mixture will thicken and may separate slightly, that is normal, and a good sign it just needs gentle reheating. For longer storage, pour the cooled champurrado into freezer-safe containers leaving some headspace, and freeze for up to 3 months.

To reheat, warm gently over low heat, whisking or stirring frequently to reincorporate any settled masa and prevent scorching. If the champurrado is too thick after chilling, add a splash of milk or water as you reheat to loosen the texture. Freshness cue: the aroma should be bright with chocolate and spice, not sour or overly fermented.

What Goes Well with Champurrado Recipe

Toasted bolillos or conchas for a classic Mexican pairing
Warm churros dusted in cinnamon sugar
Soft scrambled eggs and fresh salsa for a heartier brunch
A plate of fresh fruit, like mango or orange slices
Serve alongside a savory brunch such as our Alice Springs Chicken recipe for a satisfying contrast of sweet and savory

Make It Your Own

Cinnamon forward, spice light, or carioca style, choose the spice balance you love by increasing or reducing the cinnamon and star anise.
Use dark chocolate disks for a more intense cocoa presence, or opt for milk chocolate for a sweeter, creamier cup.
For a dairy free version, swap the whole milk and evaporated milk for full fat oat milk and a splash of coconut cream for richness.
To make it thinner for sipping through a straw, reduce the masa harina slightly or add a little extra milk when finishing.
Add a pinch of vanilla or a scrap of orange zest for a bright aromatic lift that plays nicely with the chocolate.
For a smoky note, try a small piece of toasted piloncillo or a few chips of smoked chocolate, used sparingly.
If you prefer less sweetness, halve the piloncillo and finish each cup with a drizzle of honey or agave at the table, allowing guests to sweeten to taste.

Pro Tips for Best Results

Warm the pot and water first, then add spices, to coax out essential oils without boiling away delicate aromatics.
Blend the masa with water until perfectly smooth to avoid any gritty texture in the finished drink.
Strain the masa slurry and the finished drink for a glossy, silky mouthfeel.
Keep the heat low once milk is added, high heat can scald the milk and create graininess.
Stir regularly while simmering so the masa hydrates evenly and does not settle and burn on the bottom.
Taste halfway through simmering to adjust sweetness, the flavor concentrates as it reduces.

Frequently Asked Questions

• What is champurrado and how does it differ from hot chocolate?
Champurrado is a Mexican beverage made with masa harina, chocolate, milk, and piloncillo, which gives it a thick, porridge like texture. Traditional hot chocolate is usually thinner and made without masa, so champurrado feels richer and more filling.

• Can I make champurrado without masa harina?
You can make a chocolate beverage without masa harina, but it will not be champurrado in the traditional sense. Masa harina gives champurrado its characteristic body and slightly corn forward flavor, so leaving it out changes the drink dramatically.

• How do I prevent lumps when adding masa harina?
Make a smooth slurry by blending the masa with the water until completely smooth, then strain it before adding to the pot. Stir continuously while incorporating the slurry to ensure even distribution and avoid lumps.

• Can I use brown sugar instead of piloncillo?
Yes, brown sugar is a fine substitute if piloncillo is unavailable, it will provide similar molasses notes though slightly less complexity. Start with a little less and adjust to taste, since piloncillo often tastes deeper and more aromatic.

• Is champurrado gluten free?
Most masa harina is naturally gluten free, made from treated corn, but always check the package for cross contamination if you need it to be strictly gluten free. Use certified gluten free masa harina to be safe.

• How long does champurrado keep and can I freeze it?
Champurrado keeps well in the refrigerator for 3 to 4 days and freezes for up to 3 months in an airtight container. Thaw in the refrigerator overnight and reheat gently on the stove, adding a little milk if it has thickened too much.

• Can I make a smaller batch?
Yes, this recipe scales down easily, just maintain the ratio of masa to liquid for texture. If halving, blend a smaller portion of masa slurry and follow the same gentle cooking process.

Final Thoughts

Champurrado Recipe is a timeless comfort, a simple collection of ingredients that transforms into something warm, thick, and deeply satisfying. Whether you make it for a quiet morning, to share at a gathering, or as an evening treat, the texture and spice make it feel like a special ritual. Take a moment to savor the aroma as the chocolate melts into milk, and let this champurrado become one of your go to recipes for cozy days ahead, I hope you enjoy making it soon.

Champurrado

Author: anastasia-rice
Total Time: 45 minutes
Yield: 6 servings 1x
Diet: Vegetarian

Print Recipe

Description

A thick, spiced, and gently sweet Mexican chocolate masa beverage perfect for cool mornings and rainy afternoons.

Ingredients

Scale

3/4 cup water
2 3/4 cups whole milk
1/2 cup evaporated milk
1 cup water (for masa mixture)
1/2 cinnamon stick
1/2 star anise
1/4 cup piloncillo
1 Mexican hot chocolate disk (roughly chopped)
3.5 ounces masa harina

Instructions

Add 3/4 cup water to a large pot over medium-low heat and heat gently for 3-4 minutes.
Add the cinnamon stick, star anise, and piloncillo; stir and let simmer for 5 minutes until piloncillo dissolves.
Pour in whole milk and evaporated milk; stir to combine.
Add the chopped Mexican hot chocolate disk and reduce heat to low, stirring occasionally.
Combine masa harina with 1 cup water in a blender and blend for 2-3 minutes until smooth.
Strain the masa mixture through a fine mesh sieve back into the pot while stirring continuously.
Allow the mixture to simmer gently for 20-25 minutes, stirring occasionally.
Strain the champurrado through a fine sieve before serving.
Let cool for 10 minutes before serving warm, garnished as desired.