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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. Jennifer Maune

      December 19, 2018 at 3:20 pm

      This looks delicious and I would love to try it! I didn’t think it would take as short of time, so it definitely seems manageable! Thanks for the thorough step-by-step!

      -Jennifer
      https://maunelegacy.com

      Reply
      • Maggie Unzueta

        December 20, 2018 at 11:01 am

        So glad you liked this champurrado recipe. It’s not hard at all. Hope you try it.

        Reply
    2. Amanda

      December 19, 2018 at 7:40 pm

      Sounds delicious and heartwarming. I will definitely give it a try this winter!

      Reply
      • Maggie Unzueta

        December 20, 2018 at 11:02 am

        Yes! Champurrado is like a big hug during the winter.

        Reply
    3. Erin

      December 19, 2018 at 8:38 pm

      5 stars
      This drink looks so warm and toasty! I’d happily sip this all winter long.

      Reply
      • Maggie Unzueta

        December 20, 2018 at 11:03 am

        I wish I could drink Champurrado all year long. lol. It’s one of those Mexican recipes that only pops out during Christmas.

        Reply
    4. Amber

      December 20, 2018 at 10:33 am

      I’m not sure I have ever had this before but sounds so delicious! Love that it is nice and thick too! Yum

      Reply
      • Maggie Unzueta

        December 20, 2018 at 11:05 am

        Yes, champurrado is thick and delicious. 🙂

        Reply
    5. Julie I Aloha Lovely

      December 20, 2018 at 10:52 am

      Looks delish! My daughter loves hot cocoa, might have to give this a try!

      Reply
      • Maggie Unzueta

        December 20, 2018 at 11:05 am

        Oh, I’m pretty sure that your daughter will love a cup of champurrado. 🙂

        Reply
    6. Yuri

      December 22, 2018 at 1:15 am

      Hi, I’m not clear on When do u add the chocolate and how much. . I’m not mexican but love mexican foods and traditions, love champurado, I always wondered how it’s made, I will definately try making this along with your beef tamales recipe. Thanks for sharing!

      Reply
      • Maggie Unzueta

        December 22, 2018 at 1:24 pm

        After you add the masa, stir constantly. It will begin to thicken. Once it starts to thicken, add the chocolate, milk, and sugar. More stirring. Once it’s starts to thicken AGAIN, it’s ready. The beef tamales recipe is my grandma’s recipe. This champurrado recipe is my mom’s. Hope you enjoy my family’s recipes!!

        Reply
    7. Christina

      December 23, 2018 at 2:52 am

      Thank you for sharing this recipe. It was so easy and took little time. Best of all it came out just like my Amas (Grandma’s) Delicious ? good memories.

      Reply
      • Maggie Unzueta

        January 1, 2019 at 9:00 am

        Awww… That makes me so happy to hear. Glad you liked the champurrado.

        Reply
    8. Anonymous

      December 4, 2019 at 12:02 pm

      5 stars
      I cannot wait to try this recipe with the holidays coming up thank you for sharing

      Reply
    9. Kay

      December 1, 2020 at 11:31 pm

      5 stars
      We are in the UK, my daughter came home from school telling me she made a Mexican spicy hot chocolate at school and she didn’t know what it was called but wanted to make it for me. So we found your site and just made it. It was lovely thank you!

      Reply
      • Maggie U

        December 4, 2020 at 2:36 pm

        So glad you enjoyed this!

        Reply
    10. Magali

      December 2, 2020 at 10:58 am

      5 stars
      Perfect recipe for the holidays! Thank you!

      Reply
      • Maggie U

        December 4, 2020 at 2:35 pm

        Thank you! Hope you try it

        Reply
    11. Rosario Arecco

      December 2, 2020 at 4:52 pm

      This reminds me of my childhood, thanks for sharing!

      Reply
      • Maggie U

        December 4, 2020 at 2:26 pm

        Hope you try it!

        Reply
    12. Capri

      December 2, 2020 at 6:19 pm

      5 stars
      This is my first time having Champurrado! It’s delicious! Thanks for the recipe!

      Reply
      • Maggie U

        December 4, 2020 at 2:26 pm

        Glad you liked it Capri!

        Reply
    13. Connie

      December 4, 2020 at 6:36 pm

      Can’t wait to try this chocolate drink. Never heard of it before but it sounds delicious! And your joke on Massachusetts is too cute!

      Reply
      • Maggie U

        December 9, 2020 at 11:41 am

        Hope you try it! It’s delicious

        Reply
    14. Mama to 6 Blessings

      January 28, 2021 at 1:29 pm

      5 stars
      This sounds delicious! I have never had Mexican chocolate before. I bet it is perfect to warm up on a cold winter’s day!

      Reply
      • Maggie U

        February 3, 2021 at 10:33 am

        It’s so delicious. Hope you try it!

        Reply
    15. Bri

      January 28, 2021 at 6:39 pm

      5 stars
      Yum! That looks amazing! I love chocolate and cinnamon!

      Reply
      • Maggie U

        February 3, 2021 at 10:32 am

        So easy and delicious

        Reply
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