Name: Creamy Champurrado with Masa and Mexican Hot Chocolate Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Mexican
Ingredients: ¾ cup water; ½ cinnamon stick; ½ star anise; ¼ cup piloncillo; 2 ¾ cups whole milk; ½ cup evaporated milk; 1 Mexican hot chocolate disk, roughly chopped; 3.5 ounces masa harina; 1 cup water

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Introduction

Champurrado is a warm, comforting Mexican drink made with rich chocolate and masa harina, perfect for chilly mornings or festive gatherings. This thick, spiced hot chocolate offers a unique blend of flavors that’s both satisfying and nostalgic.

A ceramic cup with blue floral patterns filled with creamy, light brown hot chocolate topped with a light dusting of brown cinnamon powder, placed on a matching white ceramic saucer with blue floral designs; beside the cup, two cinnamon sticks rest on the saucer, while star anise and triangular chocolate pieces are arranged on the white marbled surface surrounding the cup, creating a warm and cozy scene. photo taken with an iphone --ar 4:5 --v 7

Ingredients

¾ cup water
½ cinnamon stick
½ star anise
¼ cup piloncillo
2 ¾ cups whole milk
½ cup evaporated milk
1 Mexican hot chocolate disk, roughly chopped
3.5 ounces masa harina
1 cup water (for masa mixture)

Instructions

Step 1: Add ¾ cup water to a large pot over medium-low heat and let it warm for 3–4 minutes. Add the cinnamon stick, star anise, and piloncillo, stirring well. Let it simmer for 5 minutes or until the piloncillo has completely dissolved.
Step 2: Pour in the whole milk and evaporated milk, then stir to combine. Immediately add the chopped Mexican hot chocolate disk and reduce the heat to low. Stir occasionally to melt the chocolate evenly.
Step 3: In a blender, combine the masa harina and 1 cup water. Blend for 2–3 minutes until entirely smooth.
Step 4: Strain the masa mixture into the pot with the milk and chocolate mixture to prevent lumps. Stir continuously while adding to keep the mixture smooth.
Step 5: Allow the champurrado to simmer gently for 20–25 minutes, stirring occasionally. Taste and add more piloncillo if you prefer it sweeter. Remove from heat once thickened and well blended.
Step 6: Strain the champurrado to remove the cinnamon stick, star anise, and any remaining lumps. Let it cool for about 10 minutes to thicken before serving. Enjoy warm!

Tips & Variations

For a vegan version, substitute whole milk and evaporated milk with plant-based alternatives like almond or oat milk.
Add a pinch of chili powder or cayenne for a spicy kick that enhances the chocolate.
If you can’t find piloncillo, dark brown sugar can be used as a substitute.
Serve with a dash of cinnamon powder or a cinnamon stick garnish for extra aroma.

Storage

Store champurrado in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring frequently to maintain smoothness. Avoid boiling to prevent scorching.

How to Serve

A close-up of a blue and white patterned cup filled with smooth, light brown hot chocolate topped with a dusting of cinnamon powder on the surface. The cup is placed on a matching saucer with blue floral designs on a white base. Next to the cup on the saucer, there are two long cinnamon sticks with a textured, rough surface, light brown in color, and a small dark brown star anise positioned near the bottom edge of the saucer. The setup is on a white marbled texture surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make champurrado without masa harina?

Masa harina is essential for the traditional thick texture of champurrado. Without it, the drink will be more like regular hot chocolate but won’t have the same body or authentic flavor.

What can I substitute for a Mexican hot chocolate disk?

If you don’t have a Mexican hot chocolate disk, you can substitute with a combination of unsweetened cocoa powder and sugar, adding cinnamon and a pinch of chili powder for the authentic taste.