Easy Champurrado Recipe

Champurrado, my friends, is like the cozy blanket of Mexican hot chocolate. But, like, amped up. It’s thick, it’s chocolatey, it’s got masa harina (don’t freak out, it just makes it awesome), and it’s the perfect thing for a chilly evening. Or honestly, any time you need a chocolate hug from the inside out. Trust me on this one. You’re gonna LOVE it.

My husband? Obsessed. Seriously. The first time I made this, he drank like three mugs. And my little Maya? She calls it “choco-yay!” Now, whenever it’s even slightly cold outside (which in our house means anything below 70 degrees), they start chanting “Champurrado! Champurrado!” I swear, I think they’d drink it even in the summer if I let them. It’s become a staple, that’s for sure. It’s not just a drink; it’s a whole experience. I’m not even kidding.

Why You’ll Love This Easy Champurrado Recipe

• It’s basically a chocolate hug in a mug. Need I say more?
• It’s way easier than you think. Seriously, don’t be scared of the masa harina.
• Kids LOVE it. And if the kids are happy, mama’s happy, right?
• It’s perfect for chilly nights, cozy mornings, or whenever you need a little chocolate therapy. (Which, let’s be honest, is always.)

How to Make It

Okay, so first things first, grab a big pot. Like, a really big one. Because trust me, you don’t want this bubbling over. Ask me how I know… Anyway, whisk together your masa harina and water until it’s smooth-ish. Don’t worry if it’s not perfectly smooth; a few little lumps won’t hurt anyone. Then, add in your milk (or water, if you’re going the vegan route), piloncillo (or brown sugar, whatever), cinnamon stick, and chocolate.

Now, here’s the key: keep stirring. Seriously, don’t walk away. This stuff can stick to the bottom and burn faster than you can say “Oh, fudge!” Bring it to a simmer over medium heat, and then reduce the heat to low and let it simmer for about 10-15 minutes, stirring occasionally. It’ll thicken up like magic.

Once it’s thick and delicious, fish out the cinnamon stick. And that’s it! Ladle it into mugs and enjoy! I like to add a sprinkle of cinnamon on top, just because I’m fancy like that. You can also get crazy and add a dollop of whipped cream or a sprinkle of chili powder. Go wild!

Ingredient Notes

• Masa Harina: This is the secret ingredient. Don’t skip it! It’s what makes the champurrado thick and creamy. I’ve tried using other flours in a pinch, and it’s just not the same. Trust me.
• Piloncillo: This is traditional Mexican sugar. It’s got this amazing molasses-y flavor. If you can’t find it, brown sugar works just fine. I’ve even used maple syrup when I was feeling extra fancy.
• Mexican Chocolate: The good stuff! Look for brands like Abuelita or Ibarra. They’re usually in the Hispanic food aisle. If you can’t find it, semi-sweet chocolate chips will do. I’ve even used dark chocolate when I was feeling edgy.
• Cinnamon Stick: Don’t use ground cinnamon! The stick adds a much nicer, more subtle flavor. Plus, it looks pretty.
• Milk: I usually use whole milk because, well, why not? But you can use any kind of milk you like. Almond milk, soy milk, even coconut milk would work great.

Recipe Steps:

1. Whisk masa harina and water until smooth.
2. Combine masa mixture, milk (or water), piloncillo (or brown sugar), cinnamon stick, and chocolate in a large pot.
3. Heat over medium, stirring constantly until simmering.
4. Reduce heat to low and simmer for 10-15 minutes, stirring occasionally, until thickened.
5. Remove cinnamon stick.
6. Ladle into mugs and serve with cinnamon sprinkle (optional).

What to Serve It With

Okay, so champurrado is pretty amazing on its own. But if you want to take it to the next level, try serving it with:

• Churros: Dipping churros in champurrado? Heaven. Pure heaven.
• Pan Dulce: Mexican sweet bread. Perfect for soaking up all that chocolatey goodness.
• Tamales: Okay, maybe not everyone’s thing, but the sweet/savory combo is surprisingly good!
• Just a Spoon: Honestly, sometimes I just skip the mug and go straight for the spoon. No shame.

Tips & Mistakes

• Don’t stop stirring! Seriously, this is the most important tip. If you don’t stir, the masa harina will settle on the bottom and burn. And nobody wants burnt champurrado.
• Adjust the sweetness to your liking. If you prefer it less sweet, use less piloncillo or brown sugar. I’ve even used a little bit of honey before, and it was delicious.
• Don’t be afraid to experiment. Add a pinch of chili powder for a little kick, or a splash of vanilla extract for extra flavor.
• If it’s too thick: Just add a little more milk or water to thin it out.
• If it’s too thin: Simmer it for a few more minutes to thicken it up. But keep stirring!

Storage Tips

So, if you actually have any leftover champurrado (which is rare in my house), you can store it in the fridge for up to 3 days. Just make sure it’s in an airtight container. When you’re ready to drink it, just reheat it on the stove or in the microwave. It might thicken up a bit in the fridge, so you might need to add a little more milk or water when you reheat it.

And honestly, cold champurrado? Not the worst thing. I’ve been known to sneak a spoonful straight from the fridge for breakfast. Don’t judge.

Variations and Substitutions

• Vegan Champurrado: Use your favorite plant-based milk (almond, soy, coconut) and make sure your chocolate is dairy-free. Easy peasy.
• Spicy Champurrado: Add a pinch of chili powder or a chopped chili pepper to the pot while it’s simmering.
• Coffee Champurrado: Add a shot of espresso or a spoonful of instant coffee to the pot.
• No Piloncillo? Brown sugar, maple syrup, honey – anything sweet will work, really.
• Forgot the Cinnamon Stick? A pinch of ground cinnamon will do in a pinch, but it’s not quite the same. I may have forgotten it once (okay, maybe twice) and just hoped for the best.

Frequently Asked Questions

Easy Champurrado Recipe

This easy Champurrado recipe is a deliciously thick and creamy Mexican chocolate drink made with masa harina, perfect for warming up on chilly mornings.

No ratings yet

Rate This Yum Pin This Recipe For Later! Share The Yum On Facebook Print

Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 30 minutes minutes

Servings: 4

Calories: 120kcal

Ingredients

 

1x2x3x

Main Ingredients

• ▢ 4 cups milk You can use whole, skim, or any plant-based milk.
• ▢ 3 tablespoons masa harina This thickens the champurrado.
• ▢ 1 cup water For dissolving the masa harina.
• ▢ 1 disk Mexican chocolate Such as Abuelita or Ibarra.
• ▢ 1 stick cinnamon Aromatic addition to the drink.
• ▢ 0.25 cup piloncillo Or 1/4 cup packed brown sugar.
• ▢ 1 teaspoon vanilla extract For enhanced flavor.
• ▢ 1 pinch salt Balances the sweetness.

Instructions

Preparation Steps

• In a saucepan over medium heat, combine the Mexican chocolate, cinnamon stick, and piloncillo with 3 cups of milk. Stir until the chocolate and piloncillo dissolve completely.
• In a small bowl, whisk together the masa harina and water until smooth, then pour into the saucepan with the milk mixture.
• Add the remaining cup of milk, vanilla extract, and a pinch of salt. Continue to cook the mixture, stirring constantly, until thickened, about 10 minutes.
• Remove the cinnamon stick, then serve hot. Optional: Garnish with a sprinkle of cinnamon or chocolate shavings.

Notes

For an extra rich flavor, you can double the amount of Mexican chocolate.