Champurrado: Mexican Hot Chocolate

Thickened with masa harina, this easy champurrado recipe is ultra-rich and decadent, spiced with a velvety Mexican chocolate base.

Why this recipe works

Champurrado (Chom-poo-rah-doe) is a thick Mexican hot chocolate paired with atole, a traditional masa-based hot drink. It’s much thicker, creamier, and richer than your typical hot chocolate, and it certainly has more flair. This recipe is flavored with star anise, which complements the deep caramelized molasses notes of the piloncillo. It’s exactly what you want on a chilly day!

Ingredients you will need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

Ingredient Info and Substitution Suggestions

ANISE – If you do not have any anise seeds, you can grind star anise instead. The anise works as a background flavor enhancer, it doesn’t dominate the drink. If you aren’t a fan of the subtle licorice flavor from anise, then feel free to omit it or substitute it with a pinch of cinnamon (or toss in a cinnamon stick instead).

MASA HARINA – This is what thickens champurrado, giving it its signature texture. Most grocers carry masa harina. You can easily find it in the international aisle, typically near the tortillas. If it isn’t there, check the baking aisle near other types of flours.

CHOCOLATE – Mexican chocolate isn’t your typical chocolate, so be sure to get your hands on it for this recipe. It’s known for being grainy and spiced. Check out the international aisle at your grocery store, or if you’re lucky to have a local Mexican grocer nearby, I would suggest popping in for the Mexican chocolate, piloncillo, and masa harina. The brands Ibarra and Abuelita both work great here.

SUGAR – Traditionally, champurrado is sweetened with piloncillo, a Mexican unrefined brown sugar that are shaped like cones. Check out your local Mexican grocery store or find it in the international aisle at the supermarket.

ADDITIONS – For a touch of spice, add a pinch or two of cayenne pepper.

How to Make Champurrado: Mexican Hot Chocolate

These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.

1. In a large saucepan, slowly add masa harina to the warm water, whisking until combined.
2. Add milk, chocolate, piloncillo, and ground anise seeds.
3. Heat over medium heat just until boiling; reduce heat. Simmer, uncovered, about 10 minutes or until chocolate is completely melted and sugar is dissolved, whisking occasionally. Serve immediately.

Frequently Asked Questions & Expert Tips

You can, however, I would highly recommend sticking to Mexican chocolate as it contains sugar and spices such as cinnamon (plus, this is the star ingredient!). If you do substitute, you’ll want to add cinnamon and sugar to achieve a similar flavor.

If your mixture is lumpy, then the masa harina likely wasn’t fully whisked into the liquid. Always dissolve it in warm water first and whisk constantly as it heats to prevent this.

Champurrado is a type of atole that includes masa harina and Mexican chocolate. Atole is a general term for corn-based Mexican hot drinks. In simple terms, it’s a chocolate atole.

Yes, you can make the drink ahead of time, allow it to cool, and transfer it to an air-tight container. Refrigerate up to a day in advance. Rewarm over medium-low heat, adding a splash of water or milk to help loosen if needed. Give it a good whisk before enjoying.

Serving Suggestions

Serve your drink warm. The consistency should be thick, similar to thin pudding, but it should still be pourable. Keeping it warm will help it from continuing to thicken.

Champurrado is traditionally served with sweet breads and pastries or with something savory like tamales. You’ll see it quite often around Christmas time, but it’s excellent all throughout the chilly season. Optionally garnish with a cinnamon stick for stirring, star anise, a dollop of whipped cream (or Mexican crema), or a dash of cinnamon.

More Mexican-Inspired Recipes

• Conchas
• Quesados
• Mexican Corn
• Mexican Cookies

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This post was originally published on this blog on May 7, 2010. Among all my bookmarked pages of BHG’s Ultimate Mexican magazine, I pulled this recipe for champuraddo and shared it back then. I’ve simply updated the photos and added more helpful tips since!