There’s nothing quite like holding a warm cup of Champurrado on a chilly morning, watching the world come to life from the window. This traditional Mexican drink, with its rich chocolatey flavor, has been a cherished part of my family’s winter tradition. There’s something so magical about the combination of chocolate and cinnamon that always brings back wonderful childhood memories. Whenever I make it, I’m transported back to my grandmother’s kitchen where the scent of cinnamon would fill the air. If you’re searching for a delightful way to brighten a cold day, look no further than this comforting drink. For another morning delight, check out my Crescent Roll Breakfast Recipes .
Why you’ll love this recipe
You’ll find this Champurrado recipe so easy to make yet incredibly satisfying. It’s perfect for breakfast or as a warm treat throughout the day. The steps are straightforward, and the ingredients are likely already in your pantry. Plus, it’s versatile enough to adapt to any taste. You can also prepare it with plant-based milk for a dairy-free version! Share this fulfilling moment with your loved ones and create lasting memories.
Ingredients
- 4 cups water
- 2 Mexican chocolate tablets (e.g., Abuelita or Ibarra)
- 2 cups whole milk (or plant-based milk)
- ½ cup masa harina
- 1 cinnamon stick
Step-by-step instructions
To begin, bring the water and cinnamon stick to a gentle boil in a medium saucepan over medium heat. Add the chocolate tablets to the saucepan and stir until they are completely dissolved, infusing your kitchen with that delightful chocolate-cinnamon aroma.
While the chocolate melts, mix the masa harina with 1 cup of cold milk in a separate bowl, ensuring it’s smooth and without lumps.
Next, pour another cup of milk into the saucepan and stir well to combine the flavors thoroughly. Then, gradually whisk in the masa harina mixture, continuing to stir as it thickens over low heat for about 5 minutes.
Once thickened to your desired consistency, remove from heat, discard the cinnamon stick, and serve your Champurrado warm, perhaps garnished with an extra dusting of cinnamon if you like.
Recipe tips & variations
For a creamier texture, you can increase the amount of milk or use a mix of half-and-half. If you’re a fan of spices, a dash of nutmeg or a touch of vanilla extract can add a lovely depth. Feel free to adjust the sweetness with a teaspoon of sugar or a sweetener of your choice if preferred. Using a Mexican chocolate brand like Abuelita or Ibarra is highly recommended to capture the authentic flavor, but regular dark chocolate can work in a pinch.
Storage & reheating
If you have leftovers of this delightful Champurrado , store it in an airtight container in the fridge for up to 3 days. When you’re ready to enjoy it again, reheat gently over the stove on low heat, stirring occasionally. You might need to add a splash of milk or water to reach the desired consistency, as it tends to thicken upon sitting.
FAQs
Can I make Champurrado ahead of time?
Absolutely, Champurrado can be made ahead and stored in the fridge. Just remember to reheat and adjust the consistency if needed.
What can I use if I don’t have masa harina?
If masa harina isn’t available, try using corn flour as a substitute. It won’t be exactly the same but will still provide a similar texture and taste.
Is Champurrado gluten-free?
Yes, as long as you ensure that the masa harina you use is certified gluten-free.
Recipes you may like
You’ll love these other breakfast favorites:
Breakfast Potatoes Recipe Easy & Crispy for the perfect side.
Breakfast Pizza Recipe Easy & Cheesy that the whole family will enjoy.
Crescent Roll Breakfast Recipes for delicious, flaky comfort food.
Champurrado Recipe: A Warm Hug in a Mug
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Delight in the warm, chocolatey flavors of this traditional Mexican Champurrado recipe, perfect for chilly mornings.
Ingredients
- 4 cups water
- 2 Mexican chocolate tablets (e.g., Abuelita or Ibarra)
- 2 cups whole milk (or plant-based milk)
- 1/2 cup masa harina
- 1 cinnamon stick
Instructions
- Bring the water and cinnamon stick to a gentle boil in a medium saucepan over medium heat. Add the chocolate tablets and stir until melted.
- Mix the masa harina with 1 cup of cold milk in a separate bowl, ensuring it’s smooth.
- Pour another cup of milk into the saucepan and stir well to combine.
- Gradually whisk in the masa harina mixture, stirring until thickened over low heat for about 5 minutes.
- Remove from heat, discard the cinnamon stick, and serve warm, garnished with extra cinnamon if desired.
Notes
- For a creamier texture, increase milk or use half-and-half.
- Add nutmeg or vanilla extract for extra flavor.
- Adjust sweetness with sugar or sweeteners.
- Using Mexican chocolate like Abuelita or Ibarra is recommended for authentic flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Beverage
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 10g
- Sodium: 40mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 15mg