As the chill starts to settle here in Manhattan, I often find myself craving something comforting and warm. That’s when I make a Mexican Champurrado , a creamy, rich drink that warms you right up. It’s been a staple in our household during the colder months. The kids love the sweet, chocolatey flavor, and I adore how cozy it makes our kitchen feel with just a few simple ingredients coming together.
One particularly chilly morning, my daughter insisted we sip our champurrado by the window. We wrapped ourselves in blankets, mugs in hand, and watched the snowfall—making those warm, little moments together that I truly cherish. If you’re in the mood for more family-favorite breakfast ideas, don’t miss our crescent roll breakfast recipes .
Why you’ll love this recipe
This Mexican Champurrado is like a hug in a mug. It’s perfect for family mornings or as a sweet treat to wind down in the evening. It’s made with traditional Mexican ingredients like piloncillo and cinnamon, giving it an authentic and rich flavor. Plus, it’s fun to make and fills your kitchen with an irresistible aroma.
Ingredients
- ½ cup masa harina
- 6 ½ cups water
- 1 medium cone piloncillo
- 1 cinnamon stick
- 1 or 2 Mexican chocolate discs
- 2 cups milk
- 1 cup evaporated milk
Step-by-step instructions
- Toast the masa harina in a medium pan over low heat until lightly golden, stirring often. Set aside to cool.
- Bring 6 ½ cups water to a boil in a large pot. Add the piloncillo and cinnamon stick. Simmer until the piloncillo dissolves.
- Add 1 or 2 chocolate discs to the pot and stir until fully dissolved.
- Pour in the milk and evaporated milk, and bring to a gentle simmer, stirring occasionally to prevent sticking.
- Blend the toasted masa with 1 ½ cups warm water until completely smooth.
- Slowly pour the blended masa into the pot while whisking continuously. Cook on low for about 10 minutes, whisking every couple of minutes. Remove the cinnamon stick and serve warm.
Recipe tips & variations
You can adjust the sweetness of your champurrado by varying the amount of piloncillo . If you want a thicker drink, increase the masa harina slightly. You can also add a pinch of ground nutmeg for a spiced twist or vanilla extract for a sweeter aroma. Mexican chocolate discs can vary by brand, so experiment with them to find your favorite taste.
Storage & reheating
Leftover champurrado can be stored in the refrigerator for up to three days. To reheat, pour the desired amount into a pot and warm it over low heat, stirring occasionally. If it thickens up while sitting, simply add a bit of water or milk to reach your desired consistency.
FAQs
What is masa harina?
Masa harina is a type of corn flour used in Latin American cooking, particularly for making tortillas and tamales. It’s essential for getting that authentic champurrado consistency.
Can I use regular chocolate instead of Mexican chocolate discs?
You could substitute with high-quality dark chocolate, but the flavor might be less traditional since Mexican chocolate has unique spices and sweetness.
How can I make it dairy-free?
Simply replace the milk and evaporated milk with almond or oat milk for a dairy-free version. The flavor might alter but will still be delightful.
Recipes you may like
- For an easy side dish, check out our breakfast potatoes recipe .
- If you’re in the mood for something cheesy, our breakfast pizza recipe shouldn’t be missed.
- Add some sweetness with our crescent roll breakfast recipes .
Mexican Champurrado
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A comforting and rich Mexican drink made with traditional ingredients like piloncillo and cinnamon, perfect for chilly mornings.
Ingredients
- 1/2 cup masa harina
- 6 1/2 cups water
- 1 medium cone piloncillo
- 1 cinnamon stick
- 1 or 2 Mexican chocolate discs
- 2 cups milk
- 1 cup evaporated milk
Instructions
- Toast the masa harina in a medium pan over low heat until lightly golden, stirring often. Set aside to cool.
- Bring 6 ½ cups water to a boil in a large pot. Add the piloncillo and cinnamon stick. Simmer until the piloncillo dissolves.
- Add 1 or 2 chocolate discs to the pot and stir until fully dissolved.
- Pour in the milk and evaporated milk, and bring to a gentle simmer, stirring occasionally to prevent sticking.
- Blend the toasted masa with 1 ½ cups warm water until completely smooth.
- Slowly pour the blended masa into the pot while whisking continuously. Cook on low for about 10 minutes, whisking every couple of minutes. Remove the cinnamon stick and serve warm.
Notes
- You can adjust the sweetness of your champurrado by varying the amount of piloncillo.
- If you want a thicker drink, increase the masa harina slightly.
- Add a pinch of ground nutmeg for a spiced twist or vanilla extract for a sweeter aroma.
- Mexican chocolate discs can vary by brand, so experiment with them to find your favorite taste.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Beverages
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 25g
- Sodium: 90mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 30mg