There’s nothing quite like the comforting warmth of champurrado , a rich and creamy Mexican hot chocolate drink thickened with masa harina. It has been a cherished beverage in our family, especially during those chilly Manhattan mornings when we’re all bundled up and craving a touch of sweetness to start the day. I remember one snow day when my kids decided that building a snow fort was the mission of the day. After an hour outside, we all came in, shook off the cold, and warmed up with steaming mugs of champurrado. Their rosy cheeks and excited chatter over the descent into a warm, chocolatey bliss were unforgettable. Check out my version of this family favorite from our breakfast potatoes recipe for another cozy start to your day.
Why you’ll love this recipe
Champurrado is more than just a drink; it’s an experience. Its rich chocolate flavor blended with a hint of cinnamon and star anise makes every sip warming and satisfying. It’s simple to make in just 35 minutes, using ingredients you probably have on hand or can easily find at your local store. Perfect for winter mornings, festive gatherings, or anytime you need a bit of coziness, this drink delights adults and kids alike. Plus, it’s a fantastic way to introduce your family to a traditional Mexican treat without leaving your kitchen.
Ingredients
- ¾ cup water
- ½ cinnamon stick
- ½ star anise
- ¼ cup piloncillo
- 2 ¾ cups whole milk
- ½ cup evaporated milk
- 1 Mexican hot chocolate disk, roughly chopped
- 3.5 ounces masa harina
- 1 cup water
Step-by-step instructions
- Add the water to a large pot over medium-low heat. Let it heat for 3-4 minutes.
- Add the cinnamon stick, star anise, and piloncillo. Stir well and let it simmer for 5 minutes or until the piloncillo is fully dissolved.
- Pour in the milk and evaporated milk. Stir well. Immediately add the hot chocolate disk.
- Bring down the heat to low and stir occasionally.
- Add the masa harina and water to the blender. Process everything for 2-3 minutes or until completely smooth.
- Strain the mixture back into the pot. Don’t stop stirring to keep lumps from forming.
- Allow the mixture to simmer for 20-25 minutes. Do a taste test and add more piloncillo as needed to sweeten it to taste.
- Remove the champurrado from the heat and set it aside. Strain the mixture to remove the spices and any lumps.
- Let it cool for 10 minutes before serving to let it thicken.
Recipe tips & variations
For a slightly different twist, try adding a splash of vanilla extract to enhance the flavor of your champurrado. If you’re a fan of spiciness, a small pinch of cayenne pepper can add a little kick to your drink.
Using non-dairy milk like almond or oat milk can be a great option if you’re looking for a lactose-free recipe. Remember that the consistency may change slightly, but the taste will still be delicious.
Storage & reheating
You can store leftover champurrado in an airtight container in the refrigerator for up to three days. When you’re ready to enjoy, reheat on the stovetop over low heat, stirring frequently to maintain its creamy texture. Avoid using the microwave, as it can alter the texture.
FAQs
Can I use sugar instead of piloncillo?
Absolutely! While piloncillo gives a unique flavor, brown sugar or even regular sugar can be substituted in equal amounts.
What is masa harina, and where can I find it?
Masa harina is a type of corn flour used in many Latin American dishes. It’s available in most grocery stores in the international foods aisle.
Can champurrado be made ahead of time?
Yes, definitely! You can make it a day in advance. Just store it in the fridge and reheat on the stovetop when ready to serve.
Recipes you may like
- Crescent roll breakfast recipes
- Breakfast potatoes recipe easy crispy
- Breakfast pizza recipe easy cheesy
With this champurrado, you’ll not only fill your home with the delightful aroma of chocolate and cinnamon but also share in a tradition that has warmed hearts for generations. Enjoy your cozy cup!
Print
Champurrado – A Warm Hug in a Mug
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: vegetarian
Description
A comforting Mexican hot chocolate drink thickened with masa harina, perfect for winter mornings.
Ingredients
- 3/4 cup water
- 1/2 cinnamon stick
- 1/2 star anise
- 1/4 cup piloncillo
- 2 3/4 cups whole milk
- 1/2 cup evaporated milk
- 1 Mexican hot chocolate disk, roughly chopped
- 3.5 ounces masa harina
- 1 cup water
Instructions
- Add the water to a large pot over medium-low heat. Let it heat for 3-4 minutes.
- Add the cinnamon stick, star anise, and piloncillo. Stir well and let it simmer for 5 minutes or until the piloncillo is fully dissolved.
- Pour in the milk and evaporated milk. Stir well. Immediately add the hot chocolate disk.
- Bring down the heat to low and stir occasionally.
- Add the masa harina and water to the blender. Process everything for 2-3 minutes or until completely smooth.
- Strain the mixture back into the pot. Don’t stop stirring to keep lumps from forming.
- Allow the mixture to simmer for 20-25 minutes. Do a taste test and add more piloncillo as needed to sweeten it to taste.
- Remove the champurrado from the heat and set it aside. Strain the mixture to remove the spices and any lumps.
- Let it cool for 10 minutes before serving to let it thicken.
Notes
- For a slightly different twist, try adding a splash of vanilla extract to enhance the flavor of your champurrado.
- If you’re a fan of spiciness, a small pinch of cayenne pepper can add a little kick to your drink.
- Using non-dairy milk like almond or oat milk can be a great option if you’re looking for a lactose-free recipe.
- When reheating, avoid using the microwave as it can alter the texture.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: beverage
- Method: stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 20g
- Sodium: 90mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 30mg