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    Home » Recipes » Drinks » Champurrado + VIDEO

    Champurrado + VIDEO

    Last Updated November 9, 2022. Originally Posted December 11, 2019 By Maggie Unzueta

    This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.

    Champurrado is a thick, warm Mexican chocolate drink usually made during the winter months and Holiday season.
    Jump to Recipe Print Recipe
    Champurrado is a warm, chocolate Mexican drink usually made during the winter months and Holiday season. Here, you will find a step-by-step tutorial and short video on how to make this delicious beverage. By Mama Maggie's Kitchen

    Champurrado in a decorative, clay Mexican cup surrounded by a cinnamon stick and Mexican chocolate tablet.

    It’s not Christmas until there is a tamal in one hand and a cup of champurrado in the other. I have seen different recipes for this drink, but there is none better than my mom’s.

    During one of her visits, I asked her to teach me her secret on how to make this authentic Mexican drink.

    More Mexican Drink Recipes: Atole de Chocolate, Café de la Olla, Agua de Plátano

    Water and a cinnamon stick in a large metal stock pot.

    How to Make Champurrado

    • Add water and cinnamon in a large stock pot.
    • Bring to a boil and simmer for a few minutes.

    You start by making a cinnamon tea in a large stock pot. There is no way around it. You must use whole cinnamon.

    None of the ground stuff. You can’t make it quick. You gotta use the stick.

    Tip for the Home Cook: Did you know if you put a lid on a stock pot the water will come to boil more quickly? YES!

    Masa harina in a metal bowl.

    While this is happening, work on the masa mixture.

    Masa harina is a type of corn flour used in many Mexican recipes like corn tortillas, sopes, masa for tamales.

    That’s why this drink is so often had with tamales.

    You can always find masa harina on Amazon.

    It will help thicken your Champurrado. You CAN’T substitute masa harina for corn flour. Accept no substitute. If they don’t use masa harina, it is not champurrado.

    Hand holding ball of masa

    • For those of you in Mexico, you can buy a small amount of masa from the tortillería for just a few pesos.
    • Here in the US, make your own as we are doing here, or you can buy it at a local Mexican restaurant.

    It’s seriously easy to make. Masa harina and water. That’s it!

    My mom and I made gorditas that day and had leftover masa dough.

    I love this picture of my mom’s experienced hand covered with masa and all.

    Hand in a metal bowl mixing masa and water.

    My mother is old school. She makes the masa mixture by hand. That’s the way she was taught, and that’s what she’ll do.

    Never mention store-bought masa to her if you want to remain welcomed in her kitchen.

    Milky masa mixture in a metal bowl.

    • Add water to the masa.
    • Mix thoroughly to get out all the lumps.

    For all of you who enjoy good food but don’t want to spend hours cooking, make this in blender or use a hand mixer.

    It’s much faster and not as messy.

    Mexican Joke for the Holidays:
    Question: What state makes the best tortillas, tamales, and champurrado?
    Answer: Masa-chew-sets 🙂

    Cinnamon tea boiling in a large stock pot.

    Back to our cinnamon tea…

    Do you see the color? It’s an auburn brown color and smells incredible. It’s not a sin. It’s cinnamon. 🙂

    Word to the Wise: Be sure to make this in a large stock pot. It will be the pot you serve everyone from. Unless you transfer it to a hot beverage dispenser.

    Don’t worry about the champurrado getting too cold. It retains its heat because of the thickness.

    That’s another reason why you need to let it rest for a few minutes before serving. You do not want to burn anyone’s tongue.

    Masa mixture pouring into a pot with a black spoon.

    • Add the masa mixture to the cinnamon tea.
    • Then, add a little water to the container.
    • Just enough to get any remaining masa mixture and add that to the pot as well.

    Leave no masa behind. Good to the last drop.

    Don’t stop stirring, or it will form lumps. No Lumpy Dumpty. Or your champurrado will have a great fall.

    Abuetlia chocolate in its wrapper next to cinnamon sticks.

    Are you an Abuelita or Ibarra fan? The debate rages on throughout Mexico and beyond. Truth is, Abuelita is not made in Mexico. Ibarra is the only true Mexican chocolate.

    That said, I like Abuelita better. I was raised on it, and I can’t abandon the traditions that I know and love.

    How to Make Your Own Mexican Chocolate:

    • Use 1 bar of dark chocolate
    • 1/2 teaspoon ground cinnamon
    • Drop of almond extract for every ounce of chocolate

    Container pouring milk into a stock pot.

    • 4 cups of milk go into the pot.
    • Continue stirring.

    Pour it alllll in and look what you’ve got.

    Types of Milk to Use: You can use skim milk, whole milk, 2% milk. Whatever you choose as long as it’s 100% milk.

    Soy milk, coconut milk, goat milk, almond milk, none of those will do. Only cow juice to make an authentic Mexican champurrado.

    Box of sugar pouring into the champurrado pot.

    • Add sugar to the pot.
    • Continue stirring.
    • Taste it. Add more sugar if needed. If it’s too sweet, add more milk.

    Sugah. Sugah. No honey, honey.

    Pro Tip:Instead of sugar, some people will make the cinnamon tea with piloncillo to sweeten their champurrado. I say, whatever works!

    Champurrado in a decorative Mexican clay cup topped with a cinnamon stick next to a tablet of Mexican chocolate.

    Atole vs. Champurrado
    They are not the same thing no matter what you may have heard.

    • Atole de Chocolate or just regular Atole is thickened with cornstarch.
    • Champurrado is thickened with masa.

    Both are equally delicious and great for the Holidays.

    What to eat with this yummy Mexican champurrado?
    Beef Tamales, Pork Tamales, Chicken Mole Tamales

    Did you make this recipe? Please rate the recipe below!

    Champurrado in a decorative, clay Mexican cup surrounded by a cinnamon stick and Mexican chocolate tablet.

    Champurrado

    Champurrado is a thick, warm Mexican chocolate drink usually made during the winter months and Holiday season.
    4.98 from 43 votes
    Print Pin Rate
    Course: Drinks
    Cuisine: Mexican
    Prep Time: 2 minutes
    Cook Time: 18 minutes
    Total Time: 20 minutes
    Servings: 8 people
    Calories: 242kcal
    Author: Maggie Unzueta

    Ingredients

    • 1 cinnamon stick
    • 8 cups of water
    • 1 cup of masa harina corn flour
    • 1 Mexican Chocolate tablet 6.5 ounces
    • 4 cups milk
    • 1 cup of sugar

    Instructions

    • Place 6 cups of water in a large stock pot along with the cinnamon stick. 
    • Bring to a boil. 
    • Let simmer for 5 minutes. 
    • In the meantime, in a medium bowl, add the remaining 2 cups water and mix with the masa harina. 
    • You can use a blender or a hand mixer to dissolve any clumps. 
    • Add the masa mixture to the stock pot with the cinnamon tea. 
    • Stir constantly. 
    • Add the Mexican chocolate tablet to the stock pot. 
    • Melt the chocolate while stirring. About 3 minutes. 
    • Add the milk and sugar. 
    • Stir constantly. 
    • After about 8 minutes, the mixture will begin to thicken.
    • Allow to cool for 5 minutes before serving. 

    Video

    Notes

    The champurrado remains very hot because of the thick consistency. Let cool before serving.
    Instead of sugar, you can use piloncillo. 
    If it's too sweet, add milk. Add more sugar if you want it sweeter. 
     

    Nutrition

    Calories: 242kcal | Carbohydrates: 44g | Protein: 5g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 12mg | Sodium: 67mg | Potassium: 209mg | Fiber: 1g | Sugar: 33g | Vitamin A: 228IU | Calcium: 169mg | Iron: 1mg
    Tried this recipe?Mention @MamaMaggiesKitchen or tag #MamaMaggiesKitchen!


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    Filed Under: Drinks, Holiday Recipes, Mexican, Recipes

    About Maggie Unzueta

    Maggie Unzueta is the writer/blogger, photographer, recipe developer, videographer, and creator of In Mama Maggie's Kitchen. She has been developing easy and authentic Mexican food, Mexican-inspired recipes, and traveling tips since 2010. From family recipes to her extensive travels throughout Mexico, she brings traditional Mexican flavors from South of the Border and into your kitchen. Maggie has been featured in notable culinary websites and other media outlets. For more details, check out her About page.

    Reader Interactions

    Comments

    1. Nancy at Whispered Inspirations

      January 28, 2021 at 7:40 pm

      My mom used to make this all the time. Brings back so many memories. Looks so good!

      Reply
      • Maggie U

        February 3, 2021 at 10:31 am

        Hope you try it!

        Reply
        • Briann

          November 11, 2022 at 11:57 am

          Hello! I really want to try this and the Atole, but it’s just me and my husband. Will either of them keep in the fridge and reheat well? Conversely can either be made in a crockpot to take to a party?

        • Maggie Unzueta

          November 28, 2022 at 7:29 am

          Yes, the champurrado will last up to 4 days in the fridge. Or freeze it to make it last longer. Never tried making it in a crockpot.

    2. Lynndee

      January 29, 2021 at 7:20 am

      We call it champorado in the Philippines and it’s one of our fave snacks. We just add milk and sugar. Yum!

      Reply
      • Maggie U

        February 3, 2021 at 10:27 am

        Sounds amazing too! Hope you try this recipe

        Reply
    3. Marysa

      January 29, 2021 at 9:21 am

      What an interesting drink! I have never heard of this before. I would love to give this a try. I will have to see where I can find those ingredients.

      Reply
      • Maggie U

        February 3, 2021 at 10:26 am

        Interesting and delicious. Hope you try it

        Reply
    4. sara lafountain

      January 29, 2021 at 12:55 pm

      5 stars
      This drink was SO delicious! It snowed here and my kids wanted a warm sweet drink. This was delightful and enjoyed by all of us.

      Reply
      • Maggie U

        February 3, 2021 at 10:25 am

        So glad you enjoyed this Sara!

        Reply
        • Keera Villarreal

          November 1, 2022 at 7:02 pm

          5 stars
          Mine never thickend for some reason. However, it was still good.

        • Maggie Unzueta

          November 12, 2022 at 8:41 am

          If you want it really, really thick, add more masa harina.

    5. Anosa

      February 4, 2021 at 10:40 am

      5 stars
      I definitely want to sample this Mexican drink, champurrado is not something I was familiar with.

      Reply
      • Maggie U

        February 24, 2021 at 1:41 pm

        It’s delicious. Hope you try it!

        Reply
    6. Barbara Curiel

      November 24, 2021 at 9:14 am

      5 stars
      This is delicious, thank you for the recipe! I always imaged this was hard to make. Question though, if I wanted to sub sugar with piloncillo, how much piloncillo would I use?

      Reply
      • Maggie Unzueta

        November 24, 2021 at 10:05 am

        Use a regular piloncillo size cone. Not the small ones. Dissolve when boiling the cinnamon and water. Then omit the sugar. Sometimes, you might need sugar though. Depending on how you like it. Enjoy! 🙂

        Reply
    7. Rosalinda Perez

      December 1, 2021 at 10:12 am

      The chanpurrado its so tasty with a tamalito omg you guys if you haven’t tray this you are going to love it that’s a good breakfast hope you people tray it ok……. lancaster ca

      Reply
      • Maggie Unzueta

        December 1, 2021 at 6:07 pm

        Yay! So glad you enjoyed the champurrado!

        Reply
      • Cme

        December 13, 2022 at 11:01 am

        Champuurado with your favorite tamale is the complete experience! 🙂

        Reply
        • Maggie Unzueta

          December 16, 2022 at 11:07 am

          I can’t agree with you more. I love champurrado and tamales!!

    8. Deb

      December 20, 2021 at 12:04 pm

      Question- in the recipe you said 1 tablet (6.5 ounces) but each tablet is actually 2.1 ounces. Just clarifying thanks!

      Reply
      • Maggie Unzueta

        December 20, 2021 at 3:48 pm

        They come in different sizes. I used the ones that I bought in Mexico when I wrote the recipe. 😉

        Reply
      • Julia

        March 31, 2022 at 4:38 pm

        5 stars
        Me encantó. No lo había preparado nunca, ya que pensé que era muy difícil. Me recuerda las Posaditas.
        Gracias por compartir tus recetas, todo un éxito. #mamamaggieskitchen#champurrado

        Reply
        • Maggie Unzueta

          April 18, 2022 at 10:41 am

          Gracias. Saludos. 🙂

    9. Esmeralda Hernandez

      November 6, 2022 at 9:57 pm

      4 stars
      The best and easiest recipe, by far. We really enjoyed it and will be making it often 😋

      Reply
      • Maggie U

        November 21, 2022 at 1:54 pm

        Glad you liked it.

        Reply
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