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Cozy Champurrado: Easy Mexican Hot Chocolate Recipe

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This champurrado is a thick, comforting Mexican hot chocolate made with masa harina and piloncillo. It’s a budget-friendly, kid-approved drink that’s perfect for cold mornings and wraps around you like a blanket.

Ingredients

Scale
  • 4 cups whole milk
  • 1 cup water
  • 1/2 cup masa harina
  • 1/3 cup piloncillo, chopped
  • 3 ounces Mexican chocolate, chopped
  • 1 cinnamon stick
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • Extra cinnamon sticks for stirring (optional)
  • Whipped cream (optional)
  • Crushed piloncillo for rimming mugs (optional)

Instructions

  1. Toast the masa harina: Place a dry saucepan over medium heat. Add the masa harina and stir constantly with a wooden spoon until it turns a shade darker and smells nutty and toasty, about 3 to 5 minutes.
  2. Add water and whisk: Slowly pour in the 1 cup of water while whisking vigorously. The mixture will seize up and look lumpy at first. Keep whisking until it smooths out into a thin paste.
  3. Add milk and cinnamon stick: Pour in the 4 cups of milk and drop in the cinnamon stick. Increase the heat to medium-high and bring the mixture to a gentle simmer, whisking occasionally. Do not let it boil hard.
  4. Add piloncillo and chocolate: Once the mixture is simmering and slightly thickened, add the chopped piloncillo and chopped Mexican chocolate. Whisk until both are fully melted and incorporated, about 2 to 3 minutes.
  5. Simmer and thicken: Reduce the heat to low and let the champurrado simmer gently, stirring occasionally with a wooden spoon, until it is thick enough to coat the back of a spoon but still pourable, about 10 minutes. If it gets too thick, add a splash of milk.
  6. Add salt and vanilla: Remove the cinnamon stick. Stir in the salt and vanilla extract. Taste and adjust sweetness if needed.
  7. Whisk to froth: Give the champurrado a final vigorous whisk to create some foam on top. Pour into mugs immediately.

Notes

Toast the masa harina until nutty and fragrant; do not skip this step. Whisk vigorously to prevent lumps. Use low heat to avoid scorching the milk and chocolate. Leftovers taste even better the next day; reheat on the stove with a splash of milk. For a dairy-free version, use full-fat oat milk or canned coconut milk. For a spicy version, add a pinch of cayenne pepper or a dried chipotle pepper while simmering.

Nutrition

Keywords: champurrado, Mexican hot chocolate, masa harina, piloncillo, warm drink, cold weather, Christmas, breakfast

Find it online: https://fizzlefork.com/cozy-champurrado-easy-mexican-hot-chocolate-recipe/