Easy-to-Make Champurrado Recipe

Dec 5, 2017

In my opinion, champurrado is the best hot chocolate you can ever have. It isn’t regular hot cocoa, though. In fact, champurrado is a very thick and aromatic chocolate concoction, thickened with masa harina (the same corn flour used to make tamales, tortillas and sopes), and infused with vanilla, cinnamon, cloves and star anise. The result is a very comforting hot beverage, similar to an atole. It’s usually served in Mexico during Las Posadas (the nine evening gatherings preceding Christmas Eve), Christmas and the Day of the Dead celebrations.

Enriqueta Lemoine – SAVOIR FAIRE by enrilemoine

Preparation time: 5 min
Cook time: 20 min
Total time: 25


  • ¼ cup 
  • 2 cups 
  • cloves
  • cinnamon sticks
  • star anise
  • 1 tbsps. 
    vanilla extract
  • 1 bar 
    Mexican chocolate
  • 1/3 cup 
    masa harina
  • 2 cups 


  1. In a pot over medium heat, add piloncillo, water and spices, and bring to boil.

  2. Boil for 5 minutes, then remove and discard the spices.

  3. Reduce the heat, add chocolate and simmer, stirring occasionally, until chocolate is completely dissolved.

  4. Add masa harina and cook, whisking constantly until flour is completely incorporated and there are no lumps.

  5. Cook for about 5-6 minutes until the mixture thickens.

  6. Add milk and continue stirring until well combined.

  7. Serve hot and garnish with cinnamon stick.

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