Published: · Updated: by Mely Martínez
JUMP TO RECIPE
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.
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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How to make Champurrado Recipe
JUMP TO FULL INSTRUCTIONS
DIRECTIONS:
- 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.
Provecho!
Enjoy and Happy Holidays!
Mely Martinez,
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This is a sponsored conversation written by me on behalf of Amazon. The opinions and text are all mines.
More recipes:
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Recipe in SpanishCómo hacer Champurrado.
📖 Recipe
Champurrado recipe
Mely Martínez
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!
4.92 from 146 votes
Print Recipe Pin Recipe
Prep Time 5 minutes mins
Cook Time 20 minutes mins
Total Time 25 minutes mins
Course Drinks
Cuisine Mexican
Servings 8 Cups
Calories 211 kcal
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!
Video
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: 1cupCalories: 211kcalCarbohydrates: 36gProtein: 1gFat: 7gSaturated Fat: 4gSodium: 16mgPotassium: 89mgFiber: 2gSugar: 26gVitamin A: 25IUCalcium: 37mgIron: 1.6mg
Tried this recipe?Let us know how it was!
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Reader Interactions
Comments
Gloria Saucedo
Hello Ms Martinez. I so enjoy your site and have made many of your dishes. I am hoping you can help me locate the recipe for a holiday drink that is . It consist of fruits, spices (star anise is one) and simmered. it is not thick like champurrado, more like a wine. had it at a gathering and never thought to ask the person who brought it for the recipe and I do not know where she moved to either Mexico or Spain..hope you can help. I know I did not give you much. but one guest how was not feeling well, with a cold told me that the next day, after drinking several cups of this hot beverage her cold was gone and she felt great..
Reply
Mely Martínez
Hello Gloria,
It think it could be "Ponche Navideño", although we also have the Red wine Punch.
I will email you with the link to the recipes.
This is the Ponche Navideño:https://www.mexicoinmykitchen.com/christmas-punch-recipe/
Mulled wine: https://www.mexicoinmykitchen.com/mulled-wine-recipe/Enjoy!
Reply
Joshua H.
Is harina de maíz the same thing as masa harina?
Reply
Mely Martínez
Hello,
Yes, just make sure it has a very fine texture.Reply
May
Just tried this morning and it was great, very nostalgic of my best friends grandma's recipe. Will be saving this one for future use!Reply
Sonia
Yaaaas!! I tried this recipe and por fin me salio! I had multiple other recipes and it would always come out chunky or not the right taste. I followed the recipe for the most part but saw the substituting milk for water too late. So I just added 3 cups milk anyway lol and it turned out phenomenal!!
Reply
Anonymous
Came out really good!Reply
Sophia
I tried your recipe and it came out delicious!
Thank you for sharingReply
Andrea Briceño
Just the perfect thickness of a good champurrado. My grandma used to make it for me when we lived in Michoacán, thank you for the recipe.Reply
Madalene
I love this. Good for the soul.
Reply
andrew Barba
just made it and subbed 2 cups of water with milk. and added 2 cloves of anise to the pot. it was amazing. will make again.
Reply
Briana E
Hi Mely! I can't wait to make it, but we are a family of two and I know we won't drink it all at once! How long will this last if stored in the fridge? Can i freeze it?
Reply
Mely Martínez
Hello Briana,
You can store it in the fridge for up to 4 days.Reply
Citlalli
me ENCANTÒ la receta...sencilla como lo es el champurrado
Karina Ascencio
Can I use all milk instead of water? Thank you!
Reply
Mely Martínez
Hello Karina,
Yes, you can use milk instead of water.Reply
Brittany
I can't wait to make this! Can I use brown sugar instead of piloncillo or cane?
Mely Martínez
Hello Britanny,
You can use regular sugar.
Leticia
Yes. Just watch it so it does not over-boil and make a mess.
Reply
Alex
If doing half milk half water, should the initial 6cups of liquid that are used to boil the cinnamon and piloncillo be 4 cups water and 2 cups milk? Or 4 cups milk and 2 cups water?
ThanksReply
Mely Martínez
Hello Alex,
You can actually adjust the ratio of milk to water to your own liking.
If you want it with a milky flavor, 4 cups of milk to 2 of water will be fine.Reply
Leti
Thank you! Of all the recipes I found online yours is like my mom made. It came out exactly! Thank you again! Merry Christmas! 🙂Reply
Rachael
Is Mexican chocolate available in common grocery store in US ie Safeway, QFC, etc..?
Is there a brand you like to use?
Can I use Abuelita? Would it give the same results?Reply
Mely Martínez
Hello Rachel,
Yes, most common grocery stores like Walmart, Kroger, Giant, Safeway, etc carry some popular brands of Mexican Chocolate.
Use the brand you find at your local store.Reply
Cc
Try to get Ibarra as it is a Mexican company. Avoid Nestle (abuelita).
Reply
Celina
Hi! Excited to try this recipe, just wondering if I could use blue corn flour.
Reply
Mely Martínez
Hello Celina,
yes, you can use blue corn masa harina.Reply
Sylvia
Hello today I will try your Champurrado recipe, but I want to make Buñuelos, do have the recipe for Buñuelos?
Reply
Mely Martínez
Hello Sylvia,
Yes, here is the link to the Buñuelos Recipe.Reply
antoinette Ramirez
i was wondering can i use ground cinammon instead of whole?
Reply
Mely Martínez
Hello Antoinette,
Yes, add a 1/4 tsp. IF you like it with more cinnamon flavor adjust to your liking.Reply
Maria
Yummy I will try this and I like it better without milkReply
rudy
So what masa product do you use? There are many and some thst i used left the champurrado grainy and not that good.Reply
Mely Martínez
Hello Rudy,
I usually buy the Maseca Brand. The one sold for tortillas and atole. Maseca has other types of masa harinas, like the one to make tamales which have a coarse texture.Reply
Aly
I was wondering why mine came out kind of grainy 🙁 I added milk instead of water
Reply
Mely Martínez
Hello Aly,
Sometimes, depending on the chocolate brand it comes out a little grainy.Reply
Val
If you use a stick blender it comes out creamier.
Mely Martínez
Hello Val,
Thank you for sharing that great tip!
Betty
Hello Mely!
I’ve made your champurrado recipe at LEAST 20 times!! I have it memorized “) It’s obviously the only one my family and I love! I do 1/2 milk 1/2 water and follow your instructions to the letter. Thank you for sharing your recipe❤️Reply
Lyn
When you say tablet , do you mean the whole round disk?
Reply
Mely Martínez
Hello Lyn,
Yes, the whole round disk. Happy cooking!
Reply
Lily
Good, easy and delicious champurrado, just adding some milk the taste is better, thanks for sharing.
Reply
Peg
Can't wait to try it. What is the difference between champarro and atole?
Reply
Mely Martínez
Hello Peg,
Champurrado is the one with chocolate.Reply
Melissa
Hello!
Was wondering if there are leftovers, how do I store it and is it possible to reheat?
ThanksReply
Mely Martínez
Hello Melissa,
You can store it in the fridge. It will be fine for a couple of days. Yes, you can reheat it.Reply
Esther
First time I made this i used masa harina... We all loved it!! It's smoother! My husband grew up drinking this & told me this is his favorite!
Love your recipes!Reply
Cerjio Almaraz
I tried your recipe and added orange peel and star anise. It was delicious.
Reply
Mely Martínez
Hello Cerjio,
I love the additions! It sounds delicious!Reply
Sylvia Sanchez
I've never made it that sounds like my grandma used to make it back en El Rancho de Dolores Vaqueriae
Reply
Francis
This will be so delicious with my churros
Reply
Leo
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
Hello,
for this recipe to cloves will be enough. Happy cooking!Reply
Hannah
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
Hello Hannah,
You can try the homemade version on this link and add the masa harina.Reply
Julie Lozano
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
Hello Julie.
Thank you for trying the Champurrado recipe, so glad to know it brings back sweet memories to you.Reply
Trish
I don’t have masa harina but I have fine yellow harina de maíz. Will that work?
Reply
Mely Martínez
Hello Trish,
Yes, that will work. As long as it is fine corn flour (masa harina). The amount needed could change, since every type of corn has different amounts of starches.
Kimberly Larios
So if I substitute milk for water, is it the same 8 cups? Also will the milk make it thicker?
Reply
mmartinez
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
Gloria
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
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/2Yk5ybbReply
Ang
Hello
I loved the recipe however if i made it too thick. Is there a way to make it less thick?Reply
mmartinez
Hello Ang,
Just add more milk or water. Enjoy!Reply
AJ
Perfect. Brought back memories from chilly mornings in Mexico City.Reply
mmartinez
Thank you for trying the recipe. Cold weather and champurrado make a great pair.
Reply
Emmanuel
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
Hello Emmanuel,
Mexican Chocolate is usually like that.Reply
Karla
Why do some people use cloves too? Does not using cloves make any difference?
Reply
mmartinez
Hello Karla,
It adds a little bit of spice flavor.Reply
Sonia
Thank you for the recipe, it tastes just like my grandma used to make it.Reply
Letty
Can you use corn starch or is that the same as masa harina?
Reply
mmartinez
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
Lexi
What’s the difference between using water or milk?
Mely Martínez
If you use the milk it will taste creamier.
anoniimoos
They are completely different. Don't use corn starch.
Reply
Señor Colten
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
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
Julie Lozano
This recipe is exactly how I remembered my grandmother making it. I just did not know the recipe. I made the Champurrado this Christmas and for New Years Day, and everyone of my family member said it tastes just like Nana's! I am so glad I found your recipe!
Reply
Mely Martínez
Hello Julie,
Thank you for trying the recipe. I hope you have a great year!
Unknown
It turned out great! Thank you!Reply
Anonymous
what's the difference between a champurrado and chocolate caliente? The mexican chocolate used for the hot chocolate also has cinnamon. Thanks.Reply
mmartinez
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
Unknown
I love your recipes! My friends and I were looking for the Ponche Navideno and here it was thank you so much.Reply
mmartinez
Thank you for trying the recipes, enjoy!
Reply
Erika
I just made this and loved it!!!! My abuelita would make atole whenever l had an upset stomach and today my tummy was upset from so much food so l decided to make the champurado using chocolate. Ibarra and it hit the spot. So delicious. I plan to make another one of your recipes menudo and fidello. Thanks again for your amazing recipes!Reply
Mariou Burlingame
Do I start with 4 cups water or milk then later add the 2 additional cups? Can I use Abuelita chocolate?
Mely Martínez
Hello Mariou,
You can make the Champurrado either way. Using only water, or a mix of water with milk. You can use the water first and then add the milk if you want. Enjoy!Margarita
Podria substituir ls harina por maizena? Wue cantidad?
Mely Martínez
Hello Margarita,
Although champurrado is not usually made with maizena you can use it instead of masa-harina. If you make it with corn starch (maicena) it then will be Chocolate Atole. Use about 6 tablespoons of corn starch.
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