This Champurrado recipe it’s spicy and warm, and I love how it looks like when served with a swirl of heavy cream and a sprinkle of cinnamon. So pretty and soooo delicious!
A traditional champurrado is a Mexican chocolate drink that is traditionally drunk during the holiday season and Dias de Los Muertos.
What makes this chocolate drink different?
You see, Champurrado Mexicano is not just a regular hot chocolate drink. It is super creamy and super thick!
I’m going to say this has been the thickest chocolate drink I have ever had, and I love it!
Seriously! Hot chocolate can’t get any thicker than this!
How do you make traditional champurrado?
Traditional Mexican Champurrado is made with masa de maiz, masa harina, or cornflour. Like many traditional recipes, it can be made in different ways.
Many Champurrado recipes contain cinnamon, vanilla, anise seed, orange zest, and more. To enrich the Champurrado, many recipes add eggs to thicken it even more.
What is the difference between Champurrado and Atole?
The difference between Champurrado and Atole is chocolate.
What is the difference between hot chocolate and Champurrado?
Champurrado is made with corn flour.
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Can I use masa harina to make Champurrado?
Yes, you can use masa harina to make Champurrado. Traditional champurrado is made with pinole, not masa harina. Feel free to use it if you have it on hand. However, since it’s not a common ingredient, masa harina makes a great substitute.
What to serve with Mexican Champurrado?
How to Make Champurrado
What are the ingredients to make Champurrado?
To make Hot Mexican Chocolate, you are going to need the following ingredients:
Now that you have the ingredients to make Champurrado let’s get started!
The first thing you do is heat a saucepan over medium heat.
Add the water and the piloncillo and mix well.
Once you have mixed the piloncillo and water, add the cinnamon stick, anise, and cloves and bring it to a simmer for around 10 minutes.
After 10 minutes, discard all the spices from the mixture.
Add the milk and the Mexican chocolate and continue to mix the ingredients until the chocolate is melted.
After the chocolate is melted, go ahead and slowly add the masa harina and cook for another 10 minutes or until the chocolate is nice and thick.
Your Mexican Champurrado is ready to drink!
Now that you have this information about making this delicious Mexican hot chocolate, it is time to print the recipe with the exact measurements. Click the print button below.
- 1 Cup water
- 1 Cinnamon stick
- 1 Star anise
- 3 Cloves
- 4 Cups milk
- 1 Cup Mexican chocolate, chopped
- ½ cup masa harina
- ¼ Cup piloncillo
- In a saucepan over medium heat, mix the water with the piloncillo.
- Add the cinnamon stick, anise, and cloves and bring to a simmer for around 10 minutes.
- Discard the spices.
- Add the milk and Mexican chocolate and cook, constantly mixing until the chocolate is melted. Mix in the masa harina and cook for 10 minutes more or until chocolate is thick.
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Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 203Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 15mgSodium: 84mgCarbohydrates: 25gNet Carbohydrates: 0gFiber: 2gSugar: 11gSugar Alcohols: 0gProtein: 7g
This calculations might not be accurate. Please seek a professional for help.