Champurrado is a traditional Mexican chocolate drink that’s thick, warm, and deeply comforting. Made with masa harina (corn flour), Mexican chocolate, milk, and cinnamon, this cozy beverage is often enjoyed during holidays, especially Christmas and Día de los Muertos. It’s rich, lightly spiced, and perfect for cold mornings or festive evenings with tamales or churros.
Ingredients
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4 cups whole milk (or a mix of milk and water)
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1 cup water
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½ cup masa harina (corn flour, not cornmeal)
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3 ounces Mexican chocolate (such as Abuelita or Ibarra), chopped
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¼ cup brown sugar or piloncillo (to taste)
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1 cinnamon stick
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1 teaspoon vanilla extract
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Pinch of salt
Cooking Time
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Prep time: 5 minutes
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Cook time: 20 minutes
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Total time: 25 minutes
Serving
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Serves 4
Instructions
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In a medium bowl, whisk masa harina with 1 cup of water until smooth and lump-free.
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In a saucepan, bring milk, cinnamon stick, and a pinch of salt to a gentle simmer over medium heat.
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Stir in the masa mixture, whisking constantly to prevent lumps.
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Add the chopped Mexican chocolate and brown sugar (or piloncillo). Continue whisking until the chocolate melts completely.
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Lower the heat and simmer for 10–15 minutes, stirring often, until thick and smooth.
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Remove the cinnamon stick and stir in vanilla extract.
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Pour into mugs and serve hot.
Nutrition (per serving)
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Calories: 250
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Protein: 7g
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Fat: 8g
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Carbohydrates: 38g
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Fiber: 2g
Tips
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Adjust sweetness by adding more or less sugar to taste.
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For extra richness, replace some of the milk with evaporated milk or add a splash of cream.
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If you can’t find Mexican chocolate, use dark chocolate and add a pinch of cinnamon and sugar.
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Whisk often while cooking to keep the texture silky and prevent the bottom from sticking.
Champurrado is more than just hot chocolate — it’s a comforting cup of Mexican tradition, perfect for warming the heart and spirit on chilly days.
