I love how champurrado brings together the earthy flavor of masa with the sweetness of chocolate—it’s like drinking a warm hug. The texture is thick and creamy, and the cinnamon adds a comforting spice that makes every sip feel special. Whether I’m serving it with pan dulce or sipping it on its own, this drink always brings a taste of tradition to my table.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
2 cups water
1 cup masa harina
4 cups milk
½ cup dark chocolate (Mexican chocolate preferred)
½ cup sugar (adjust to taste)
½ teaspoon ground cinnamon
Directions
I begin by whisking the masa harina into 2 cups of water in a medium saucepan over medium heat. I make sure it’s fully dissolved with no lumps.
Once combined, I stir in the milk and keep whisking until everything is smooth.
I add the chopped chocolate, sugar, and cinnamon to the mixture.
I let it simmer over medium-low heat, stirring constantly to prevent sticking, until the chocolate is fully melted and the champurrado thickens—this usually takes about 10–15 minutes.
When it reaches a thick, creamy consistency, I taste and adjust the sugar if needed.
I serve it hot, straight from the pot, preferably with sweet bread or tamales on the side.
Servings and timing
This recipe makes about 4–6 servings.
Prep time: 5 minutes
Cook time: 15 minutes
Total time: 20 minutes
Variations
Sometimes I add a pinch of cloves or a small piece of star anise for extra depth. I’ve also swapped part of the milk with evaporated milk for a richer flavor. If I want it lighter, I use almond or oat milk. Some versions include a splash of vanilla or even a bit of orange zest—both are delicious additions.
Storage/Reheating
Leftover champurrado can be stored in the refrigerator for up to 3 days. I reheat it gently on the stove over low heat, adding a splash of milk or water to thin it out if it gets too thick. It tastes just as comforting the next day, sometimes even more so.
FAQs
What is masa harina, and why is it used?
Masa harina is a type of corn flour used in tortillas and tamales. In champurrado, it adds thickness and a distinct earthy flavor that makes the drink unique.
Can I use regular chocolate instead of Mexican chocolate?
Yes, though Mexican chocolate gives the most authentic flavor. I’ve used dark chocolate or semi-sweet chocolate in a pinch, and it still turns out delicious.
Is champurrado the same as hot chocolate?
Not exactly. I think of champurrado as a thicker, more filling version of hot chocolate with added corn flavor from the masa harina. It’s heartier and more traditional in Mexican households.
How can I make it dairy-free?
I’ve used almond milk, oat milk, and coconut milk with great results. Just be sure to use a non-dairy chocolate as well if needed.
What should I serve with champurrado?
It pairs perfectly with pan dulce, tamales, churros, or even a simple buttered toast. I love it as a breakfast or evening treat.
Conclusion
Authentic champurrado is more than just a drink—it’s a warm, comforting tradition I always look forward to. With its creamy texture, rich chocolate flavor, and hint of cinnamon, it’s perfect for cozy mornings or holiday gatherings. I enjoy how easy it is to make and how deeply satisfying each cup feels. This is one of those timeless recipes I’ll keep making for years to come.
This rich and creamy Mexican chocolate drink is made with masa harina and cinnamon—a traditional favorite for cold mornings and holiday gatherings.
Author:Sarah
Prep Time:5 minutes
Cook Time:15 minutes
Total Time:20 minutes
Yield:4–6 servings
Category:Beverage
Method:Stovetop
Cuisine:Mexican
Ingredients
2 cups water
1 cup masa harina
4 cups milk (or dairy-free alternative)
½ cup dark chocolate (preferably Mexican chocolate, chopped)
½ cup sugar (adjust to taste)
½ teaspoon ground cinnamon
Instructions
Dissolve Masa:
In a medium saucepan over medium heat, whisk masa harina into 2 cups of water until fully dissolved and smooth (no lumps).
Add Milk:
Stir in the milk and continue whisking to combine.
Add Flavorings:
Add chopped chocolate, sugar, and ground cinnamon.
Simmer and Stir:
Simmer over medium-low heat for 10–15 minutes, stirring constantly to prevent sticking, until the chocolate is fully melted and the champurrado has thickened.
Taste and Adjust:
Taste and adjust sweetness if needed. Serve hot, ideally with sweet bread or tamales.
Notes
For deeper flavor, add a pinch of cloves, star anise, or a splash of vanilla.
Evaporated milk can be used for a creamier version.
For dairy-free, use oat, almond, or coconut milk and non-dairy chocolate.
Ingredients
