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Classic Mexican Champurrado

A warm, thick, and comforting Mexican drink made with masa harina, piloncillo, and chocolate, perfect for cold days and festive occasions.
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings: 3 servings
Course: Beverage, Dessert
Cuisine: Mexican
Calories: 550
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 3 1/2 cups water, or 2 3/4 cups water plus 3/4 cup whole milk Use whole milk for creaminess.
  • 60 g piloncillo, sliced into 1/4-inch pieces or slivers Can substitute with dark brown sugar.
  • 1 stick canela (Ceylon cinnamon) Optional ingredient for flavor.
  • 1 disk Mexican stone-ground chocolate, chopped Can substitute with bittersweet chocolate.
  • 6 tbsp masa harina Important for thickening.
  • to taste Whipped cream for serving Optional topping.

Method
 

Preparation
  1. In a medium saucepan, combine the water or water and milk with the piloncillo and canela. Stir them together so the sweetener begins to dissolve as the pan warms up.
  2. Bring the mixture to a boil over high heat, stirring continuously until the piloncillo melts.
Cooking
  1. Reduce the heat to medium and add the chopped Mexican chocolate. Stir until it melts completely.
  2. Turn the heat down to low and sprinkle in the masa harina a little at a time while whisking constantly.
  3. Keep the heat low and whisk regularly for 12 to 15 minutes until the champurrado becomes silky and thick enough to coat the back of a spoon.
  4. If it looks too thick, add a small splash of water or milk.
Serving
  1. Remove the canela stick if used. Optionally strain through a fine sieve for a smoother texture.
  2. Ladle into mugs and top with whipped cream if desired. Serve hot with tamales or pan dulce.

Notes

Store leftover champurrado in the refrigerator for up to 3 days. It will thicken as it sits. Freeze for up to 2 months in a freezer-safe container. Reheat gently and add a splash of water or milk if needed.