Traditional Champurrado
Nothing warms the soul like a mug of traditional champurrado—rich chocolate, sweet piloncillo, and the comforting thickness of masa, with a hint of vanilla in every sip.
What is Champurrado?
Champurrado is a traditional Mexican hot drink made with masa (corn dough or masa harina), Mexican chocolate, milk, piloncillo, and cinnamon. Thick, rich, and comforting, it’s part of the atole family but stands out for its deep chocolate flavor and the earthy touch of corn.
This drink has been cherished for centuries, often served during Christmas posadas, usually alongside tamales. For me, champurrado is more than just something warm to sip—it’s a tradition that gathers family around the table, especially on chilly mornings.
Recipe Video Tutorial
Watch my easy video tutorial for step-by-step visuals on making this Traditional Champurrado.
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More Hot Drinks:
Traditional Champurrado
Ingredients
- 1 cinnamon stick
- 3 cups water
- To taste piloncillo (5 oz)
- 6 oz milk chocolate
- 6 cups whole milk
Masa Mixture
- 12 oz evaporated milk
- 3/4 cup instant corn masa harina
- 2 tbsp dark chocolate powder, unsweetened
- 2 tsp vanilla extract
- 1/2 tsp kosher salt
Instructions
Toast Cinnamon and Masa
- Heat a pan over medium heat and toast the cinnamon stick. Once it becomes fragrant, remove it immediately and turn off the heat. Next, toast the masa harina over medium-low heat, stirring constantly to prevent burning. When the masa turns golden brown, transfer it to a separate dish to stop the toasting process.
Masa Mixture
- Combine all the masa mixture ingredients in a blender, including the toasted masa harina. Process until smooth and fully combined. Set aside until ready to use.
Make the Atole
- In a large pot, bring the water and cinnamon to a gentle simmer over medium heat. Whisk in the piloncillo and milk chocolate until fully melted and incorporated, making sure the chocolate doesn’t burn.
- Whisk in 5 cups of milk and allow the mixture to reach a gentle simmer, stirring as needed.
- Using a spatula, stir continuously for 25–30 minutes, or until the champurrado is thick, smooth, and velvety.
- You can alternate between the spatula and a whisk for easier stirring. Turn off the heat and serve.
Notes
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