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Champurrado

This Filipino hot chocolate drink thickened with rice flour or cornstarch is pure comfort. Rich chocolate flavor balanced with a hint of cinnamon spice, made with simple, affordable ingredients. Ready in less than 20 minutes with minimal hands-on work.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Drinks and Beverages
Cuisine: Filipino
Calories: 240
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 4 cups whole milk
  • 3 tablespoons unsweetened cocoa powder
  • 1/2 cup brown sugar
  • 3 tablespoons cornstarch
  • 1/4 cup water for slurry
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon vanilla extract
  • Pinch of salt

Equipment

  • Medium saucepan
  • Whisk
  • Measuring cups and spoons
  • Small bowl for mixing cornstarch slurry
  • Wooden spoon
  • Mugs for serving

Method
 

  1. In a small bowl, whisk together the cornstarch and water until completely smooth with no lumps.
  2. Pour the milk into a medium saucepan and place it over medium heat. Stir occasionally and let the milk warm through for about 3 minutes until small bubbles form around the edges, being careful not to let it boil.
  3. Add the cocoa powder to the warm milk, then whisk vigorously for 30 seconds to break up any lumps and fully distribute the chocolate throughout the milk.
  4. Add the brown sugar to the cocoa mixture and stir constantly with a wooden spoon until the sugar dissolves completely, which takes about 2 minutes.
  5. Pour the cornstarch slurry into the chocolate milk in a slow, steady stream while whisking continuously. Keep whisking for about 1 minute to incorporate the slurry evenly and prevent lumps from forming.
  6. Increase the heat to medium-high and bring the champurrado to a gentle simmer, stirring constantly with a wooden spoon. The mixture will thicken noticeably as it simmers, which typically takes 3 to 4 minutes.
  7. Once the champurrado reaches your desired thickness, remove it from the heat and stir in the ground cinnamon and vanilla extract. Stir in the pinch of salt.
  8. Taste and adjust for sweetness and chocolate intensity. Add more cocoa powder if you want deeper chocolate flavor, more cinnamon for extra warmth, or a touch more sugar if you prefer it sweeter.
  9. Pour into mugs and serve hot.

Notes

Make a cornstarch slurry every time instead of adding the powder directly to the milk, because this single step is the difference between silky champurrado and a lumpy, grainy mess. If your champurrado becomes too thick after cooling slightly, whisk in a splash of warm milk to loosen it up. Store leftover champurrado in an airtight container in the refrigerator for up to 3 days and reheat gently with added milk.