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Mexican Champurrado

A thick, creamy Mexican hot chocolate beverage made with masa harina, chocolate, cinnamon, and piloncillo for a comforting breakfast or dessert drink.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Drinks and Beverages
Cuisine: Mexican
Calories: 245
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 4 cups whole milk
  • 1 cup water
  • 1/2 cup masa harina corn flour
  • 3 ounces Mexican chocolate such as Abuelita or Ibarra, roughly chopped
  • 1/4 cup piloncillo unrefined cane sugar, roughly chopped or crumbled
  • 1 cinnamon stick about 3 inches long
  • 1/4 teaspoon vanilla extract
  • Pinch of salt

Equipment

  • Medium saucepan or stockpot
  • Wooden spoon for stirring
  • Whisk
  • Measuring cups and spoons
  • Small bowl for mixing masa
  • Ladle or serving spoon
  • Mugs for serving

Method
 

  1. In a small bowl, whisk 1 cup cold water and 1/2 cup masa harina until completely smooth with no lumps.
  2. Heat 4 cups whole milk in a medium saucepan over medium heat, stirring occasionally until small bubbles form around the edges, about 3 to 4 minutes.
  3. Add the cinnamon stick to the hot milk and let steep for 1 minute to infuse flavor.
  4. While whisking constantly, slowly pour the masa mixture into the hot milk in a steady stream to prevent lumps.
  5. Continue stirring the mixture for about 2 minutes until it becomes noticeably thicker and smooth.
  6. Add the chopped Mexican chocolate and piloncillo to the pot, stirring constantly until fully dissolved, about 2 minutes.
  7. Remove the pot from heat and stir in 1/4 teaspoon vanilla extract and a pinch of salt, then taste and adjust sweetness or thickness as desired.
  8. Discard the cinnamon stick, then ladle the champurrado into mugs and serve immediately while hot.

Notes

Serve hot in mugs alongside pan dulce, churros, or tamales for an authentic Mexican experience.