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You are here: Home » Christmas & New Year's » Champurrado Recipe

Champurrado Recipe

Published December 9, 2016 Last modified September 12, 2019 by Mely Martínez 32 Comments

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Chocolate has been a part of our culture since the time of the Aztecs when it was prepared as a drink with spices and corn masa. Even to this day, we love to enjoy Champurrado, especially during the holiday season.

Champurrado Recipe

This is a Sponsored Campaign with We All Grow Latinas. All opinions are my own.

Champurrado recipe | mexican hot thick chocolate drink

This recipe is for the classic water-based Champurrado, but you can also make it using milk, and can even add some cloves or orange peel for some extra flavor. Whichever way you prepare this popular drink, I’m sure you’ll enjoy sharing it with your loved ones during these holidays!

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Champurrado Recipe | Hot Thick Mexican Chocolate - 1

I use my Fire Tablet to check social media channels, browse the web, and even to watch movies and listen to music while I cook. It has a 7” display, a fast processor, and, most importantly, dual cameras to take lots of pictures (food pics included!). My other recommendation for you is the new Kindle Voyage. It’s the thinnest and most advanced kindle, and I like that you can read your books for weeks without having to charge the battery and that the built-in light adjusts automatically, making it really easy on your eyes.

I hope you like my gift recommendations, and prepare this delicious Champurrado to enjoy while reading your favorite books or watching a nice holiday movie with your family.

How to make Champurrado Recipe

Champurrado recipe | Mexican Hot Thick Chocolate - 3DIRECTIONS:

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Champurrado| thick hot Mexican Chocolate | Corn Masa drink

  • Place 6 cups of water in a large saucepan along with the piloncillo and the cinnamon stick. Heat water until it starts boiling and then reduces the heat and allow to simmer for about 10 minutes until the piloncillo has melted. (Please check the ingredients list below)
  • Once the piloncillo or sugar has dissolved, add the 2 Mexican Chocolate Tablets and allow about 5 minutes to dissolve, stirring from time to time.
  • Meanwhile, in a medium bowl, pour the other 2 cups of water and mix in the masa harina. Mix well with an egg beater if possible to avoid forming any clumps. Make sure you have a very creamy texture.
  • When the chocolate has completely dissolved, slowly pour the masa harina mixture into the saucepan while stirring, to make sure there are no clumps. If you want to be safe and avoid masa harina clumps, use a strainer to pour the mixture.
  • Turn the heat to medium-high until the Champurrado starts boiling, and then reduce the heat to low and gently simmer, stirring constantly. After 6-8 minutes the mixture will thicken. Allow cooking for 5 more minutes.

    Champurrado recipe | thick hot Mexican Chocolate | Corn Masa drink

    Champurrado Recipe

Champurrado Recipe | Hot Thick Mexican Chocolate | 0

Champurrado recipe

This recipe is for the classic water-based Champurrado, but you can also make it using milk, and can even add some cloves or orange peel for some extra flavor. Whichever way you prepare this popular drink, I’m sure you’ll enjoy sharing it with your loved ones during these holidays!
4.54 from 26 votes
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Course: Drinks
Cuisine: Mexican
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 8 Cups
Calories: 211kcal
Author: Mely Martínez – Mexico in my Kitchen

Ingredients

  • 8 cups of water
  • 5 oz. of piloncillo or ½ cup of sugar
  • 1 cinnamon stick
  • 2 Mexican Chocolate tablets 6.5 ounces
  • ¾ cup of masa harina corn flour

Instructions

  • Place 6 cups of water in a large saucepan along with the piloncillo and the cinnamon stick. Heat water until it starts boiling and then reduce the heat and allow to simmer for about 10 minutes until the piloncillo has melted. If you are using regular sugar, this step will take less time, since the sugar will dissolve in about 4-5 minutes.
  • Once the piloncillo or sugar has dissolved, add the 2 Mexican Chocolate Tablets and allow about 5 minutes to dissolve, stirring from time to time.
  • Meanwhile, in a medium bowl, pour the other 2 cups of water and mix in the masa harina. Mix well with an egg beater if possible to avoid forming any clumps. Make sure you have a very creamy texture.
  • When the chocolate has completely dissolved, slowly pour the masa harina mixture into the saucepan while stirring, to make sure there are no clumps. If you want to be safe and avoid masa harina clumps, use a strainer to pour the mixture.
  • Turn the heat to medium-high until the Champurrado starts boiling, and then reduce the heat to low and gently simmer, stirring constantly. After 6-8 minutes the mixture will thicken. Allow to cook for 5 more minutes. Be careful while serving the champurrado, its thick consistency keeps the drink extremely hot!

Notes

Some people like a very thick consistency. Try the recipe with the ingredients mentioned above, and if you still want a thicker consistency, then add 2 or 4 more tablespoons of masa harina mixed with ½ cup of water.
You can use half the amount of water and half of milk, or just milk to make the Champurrado.

Nutrition

Serving: 1cup | Calories: 211kcal | Carbohydrates: 36g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Sodium: 16mg | Potassium: 89mg | Fiber: 2g | Sugar: 26g | Vitamin A: 25IU | Calcium: 37mg | Iron: 1.6mg
Have you made this recipe? Let me know on InstagramTag @mexicoinmykitchen and hashtag me #mexicoinmykitchen!
Recipe in spanish https://www.mexicoenmicocina.com/receta-de-champurrado/

Provecho!

Enjoy and Happy Holidays!

Mely Martinez,

Don’t forget to follow us on Instagram and Facebook.

This is a sponsored conversation written by me on behalf of Amazon. The opinions and text are all mines.

More recipes:
Creamy Jalapeño Salsa
Yucatan Style Roasted Salmon

Recipe in Spanish Cómo hacer Champurrado.

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Filed Under: Christmas & New Year's, Mexican Drinks Tagged With: champurrado, chocolate, Christmas, Drinks, hot drinks, vegan

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Reader Interactions

Comments

  1. Unknown

    December 12, 2016 at 9:16 am

    5 stars
    I love your recipes! My friends and I were looking for the Ponche Navideno and here it was thank you so much.

    Reply
    • mmartinez

      December 12, 2016 at 11:01 pm

      Thank you for trying the recipes, enjoy!

      Reply
  2. Anonymous

    December 12, 2016 at 9:30 pm

    4 stars
    what's the difference between a champurrado and chocolate caliente? The mexican chocolate used for the hot chocolate also has cinnamon. Thanks.

    Reply
    • mmartinez

      December 12, 2016 at 11:03 pm

      Hello anonymous,
      Yes, the Mexican chocolate sold in a tablet for includes cinnamon. The difference with the champurrado is the addition of corn dough or masa-harina which thickens the drink. I hope you try it!

      Reply
  3. Unknown

    January 8, 2017 at 1:40 pm

    5 stars
    It turned out great! Thank you!

    Reply
  4. Señor Colten

    November 11, 2017 at 12:35 am

    Una pregunta. Tradicionalmente el champurrado es una bebdia tomado con tamales? Este Navidad tengo ganas de hacer tamales y estoy pensando en hacer el champurrado. Gracias!

    Reply
    • mmartinez

      November 12, 2017 at 3:02 pm

      Hello Señor Colten,
      Champurrado is a drink served with Buñuelos & also with Tamales. Each region of Mexico has different traditional foods to serve with Champurrado.
      Rosca de Reyes is usually served with hot chocolate or Champurrado, too.
      Enjoy it!

      Reply
  5. Letty

    November 21, 2017 at 1:01 am

    Can you use corn starch or is that the same as masa harina?

    Reply
    • mmartinez

      November 21, 2017 at 1:40 am

      Hello Letty,
      Champurrado is usually made with corn masa or masa harina, but if you can’t find it. You can use corn starch.

      Reply
  6. Sonia

    December 15, 2017 at 5:19 pm

    5 stars
    Thank you for the recipe, it tastes just like my grandma used to make it.

    Reply
  7. Karla

    December 26, 2017 at 2:22 pm

    Why do some people use cloves too? Does not using cloves make any difference?

    Reply
    • mmartinez

      December 27, 2017 at 6:14 pm

      Hello Karla,
      It adds a little bit of spice flavor.

      Reply
  8. Emmanuel

    November 1, 2018 at 7:53 pm

    Hello, I tried your recipe and halved the ingredients. I used Abuelita chocolate, but the result was grainy and tasted more strongly of cinnamon than sugar. I ate a chocolate tablet by itself and it tasted like that too. The graininess might be that I didn’t melt the sugar for long enough, but would the recipe work without cinnamon and using a normal chocolate?

    Reply
    • mmartinez

      November 3, 2018 at 6:02 pm

      Hello Emmanuel,
      Mexican Chocolate is usually like that.

      Reply
  9. AJ

    November 9, 2018 at 8:25 pm

    5 stars
    Perfect. Brought back memories from chilly mornings in Mexico City.

    Reply
    • mmartinez

      November 12, 2018 at 1:17 pm

      Thank you for trying the recipe. Cold weather and champurrado make a great pair.

      Reply
  10. Ang

    November 11, 2018 at 8:08 pm

    Hello
    I loved the recipe however if i made it too thick. Is there a way to make it less thick?

    Reply
    • mmartinez

      November 11, 2018 at 8:12 pm

      Hello Ang,
      Just add more milk or water. Enjoy!

      Reply
  11. Gloria

    December 2, 2018 at 12:55 pm

    How do u prepare tamales colorados I tasted then in Morelos Mexico and I like than could u please give me a receipt

    Reply
    • mmartinez

      December 3, 2018 at 7:29 pm

      Hello Gloria,
      For tamales colorados, use the following recipe. Add some of the meat sauce to the dough and mix well to give it the color and flavor. http://bit.ly/2Yk5ybb

      Reply
  12. Kimberly Larios

    December 23, 2018 at 2:03 pm

    So if I substitute milk for water, is it the same 8 cups? Also will the milk make it thicker?

    Reply
    • mmartinez

      December 23, 2018 at 8:05 pm

      Hello Kimberly,
      You can substitute the entire amount of water for milk. Or just part milk and part water. The milk will not make it thicker.

      Reply
  13. Julie Lozano

    January 1, 2019 at 11:54 am

    5 stars
    I made this recipe for New Years Day for my family. This recipe tastes just like my Nana’s champurrado. I love it & it tastes so good!

    Reply
    • mmartinez

      January 2, 2019 at 11:35 am

      Hello Julie.
      Thank you for trying the Champurrado recipe, so glad to know it brings back sweet memories to you.

      Reply
  14. Hannah

    February 28, 2019 at 3:46 pm

    I love your recipes! Is there a substitute for the chocolate tablet if I can’t find it at my local grocery store?

    Reply
    • mmartinez

      March 2, 2019 at 11:02 am

      Hello Hannah,
      You can try the homemade version on this link and add the masa harina.

      Reply
  15. Leo

    November 21, 2019 at 3:25 pm

    This looks amazing and I am excited to try it this Christmas! I have one question: I am interested in trying it with cloves. How much would you recommend that I add?

    Reply
    • Mely Martínez

      November 22, 2019 at 8:05 am

      Hello,
      for this recipe to cloves will be enough. Happy cooking!

      Reply
  16. Francis

    November 23, 2019 at 9:39 am

    This will be so delicious with my churros

    Reply
  17. Sylvia Sanchez

    December 3, 2019 at 12:18 am

    I’ve never made it that sounds like my grandma used to make it back en El Rancho de Dolores Vaqueriae

    Reply
  18. Cerjio Almaraz

    December 9, 2019 at 5:46 pm

    I tried your recipe and added orange peel and star anise. It was delicious.

    Reply
    • Mely Martínez

      December 9, 2019 at 9:17 pm

      Hello Cerjio,
      I love the additions! It sounds delicious!

      Reply

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ABOUT ME

Mexico in my kitchen | Mely Martinez

Hi, I’m Mely Martinez, a former Mexican school teacher, home cook, and food blogger. I moved to the United States about ten years ago, after living in Mexico my whole life. Now I love to share home-style recipes for authentic Mexican food.

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