There’s something special about waking up on a chilly Manhattan morning to a cup of Champurrado . It warms you from the inside out, almost like a hug in a mug. Growing up, my parents would make this traditional Mexican chocolate drink on the weekends, and now I’m thrilled to share this family favorite with you. We’ve adapted it a bit to fit our busy city life, but it still retains all the comforting flavors of my childhood.
Looking for more cozy breakfast ideas to pair with this drink? Check out our crescent roll breakfast recipes .
Why you’ll love this recipe
Champurrado is more than just a drink; it’s a beautiful blend of culture, history, and heartwarming comfort. It’s rich, creamy, and full of deep chocolatey flavors with just the right amount of spice. The masa harina gives it a unique texture that’s both smooth and thick. Plus, it’s quick to whip up, making it perfect for those rushed but chilly mornings.
Ingredients
- 1/2 cup masa harina
- 3 ounces Mexican chocolate (Abuelita or Ibarra)
- 1/2 cup piloncillo or dark brown sugar
- 1 stick cinnamon
- 1 star anise
- 4 cups whole milk
- 2 cups water
- 1 teaspoon vanilla extract
Step-by-step instructions
- Preheat your saucepan over medium heat.
- Whisk masa harina with 1 cup warm water until smooth. In the saucepan, add remaining water, cinnamon stick, star anise, and piloncillo. Bring to a boil while stirring.
- After 5-7 minutes, remove the cinnamon and star anise from the pot.
- Add milk, masa harina slurry, chopped chocolate, and vanilla to the saucepan.
- Simmer for 10–15 minutes, whisking constantly until thick and frothy.
- Taste and adjust sweetness or thickness as needed.
- Pour into mugs and garnish as desired.
Recipe tips & variations
For those who prefer a less sweet drink, you can adjust the amount of piloncillo or sugar to your liking. If you’re feeling adventurous, try adding a pinch of chili powder for a spicy kick. Vegan milk alternatives like almond or coconut milk work just as well if you’re dairy-free. If you can’t find Abuelita or Ibarra , any good-quality dark chocolate will do the trick.
Storage & reheating
Leftover Champurrado can be stored in the fridge for up to three days. Just keep it in an airtight container. When you’re ready to enjoy it again, reheat on the stove over low heat, stirring frequently to bring back that smooth texture. You might need to add a splash of milk to loosen it up a bit.
FAQs
Do I have to use masa harina?
Yes, it’s what gives the Champurrado its traditional thick texture. It’s available in most grocery stores in the baking or international aisle.
Can I make this without piloncillo?
Absolutely! If you don’t have piloncillo , dark brown sugar is a great substitute.
How can I serve this drink for a larger crowd?
Simply double or triple the recipe quantities. Keep the Champurrado warm in a slow cooker for an easy serve-yourself station at gatherings.
Recipes you may like
If you’re looking for more cozy breakfast ideas, you might enjoy these:
Enjoy your Champurrado experience, and may it bring warmth to your home like it does to ours!
Cozy Mexican Chocolate Drink
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A delightful recipe for Champurrado, a traditional Mexican chocolate drink that warms you from the inside out.
Ingredients
- 1/2 cup masa harina
- 3 ounces Mexican chocolate (Abuelita or Ibarra)
- 1/2 cup piloncillo or dark brown sugar
- 1 stick cinnamon
- 1 star anise
- 4 cups whole milk
- 2 cups water
- 1 teaspoon vanilla extract
Instructions
- Preheat your saucepan over medium heat.
- Whisk masa harina with 1 cup warm water until smooth. In the saucepan, add remaining water, cinnamon stick, star anise, and piloncillo. Bring to a boil while stirring.
- After 5-7 minutes, remove the cinnamon and star anise from the pot.
- Add milk, masa harina slurry, chopped chocolate, and vanilla to the saucepan.
- Simmer for 10–15 minutes, whisking constantly until thick and frothy.
- Taste and adjust sweetness or thickness as needed.
- Pour into mugs and garnish as desired.
Notes
- For a less sweet drink, adjust the amount of piloncillo or sugar to your liking.
- Add a pinch of chili powder for a spicy kick.
- Use vegan milk alternatives like almond or coconut milk if dairy-free.
- Substitute with any good-quality dark chocolate if Abuelita or Ibarra is unavailable.
- Leftover Champurrado can be stored in the fridge for up to three days.
- Reheat on the stove over low heat, stirring frequently.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Beverage
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 20g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 30mg