Pumpkin Champurrado is cozy, comforting, and delicious.
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We made a big batch at home. I was hoping to share with the neighbors, but my family finished it all. Lol.
It’s a combination of the best fall flavors of both the Mexican and American cultures.
Think of a traditional Mexican champurrado meets pumpkin pie but in liquid form. So yummy!
Table of Contents
Ingredients
- Mexican Chocolate – Abuelita chocolate or Ibarra chocolate work best. Or, use a bar of dark chocolate and a pinch of cinnamon.
- Water – Please see the recipe card for exact measurements and how it will be used.
- Cinnamon Stick – We are making a cinnamon tea as the base and hard to do with ground cinnamon.
- Milk – Not a lot of milk is used in this recipe, but if you would like to make it milkier, add some more.
- Pumpkin Puree – 1 15-ounce can is all you need to make this drink.
- Piloncillo – Swap out for brown sugar or regular white sugar, depending on what is available in your area.
- Masa Harina – This ingredient is impossible to swap out. It’s a special kind of corn flour that is used to thicken up the drink.
Optional Ingredients:
1 star anise or 2 whole cloves, add with the cinnamon stick and remove when removing the cinnamon stick.
For a creamier texture, use heavy milk.
A strip of orange zest will add an aromatic citrus to the drink.
Instructions
- Add piloncillo and cinnamon to a large stock pot.
- Pour in water and cook until the piloncillo is dissolved.
Here, we are making a cinnamon tea sweetened with piloncillo.
Piloncillo is raw cane sugar and can be hard to find.
You can also sweeten the champurrado with regular white sugar or brown sugar.
- Dissolve masa harina with water until smooth.
- Add mixture to the cinnamon tea.
- Whisk occasionally until it comes to a boil.
The masa mixture is what will thicken up the drink.
Masa harina is also what gives champurrado its distinct taste.
Don’t substitute masa harina for regular corn flour. The two are not the same thing.
- Add Mexican chocolate, pumpkin, and milk.
- Whisk until smooth.
- Bring to a boil.
Taste it for good measure. If you would like it sweeter, add some sugar.
For a creamier consistency, try using heavy cream or add more milk.
Frequently Asked Questions
These two Mexican drinks are often confused one for the other. The main difference is that champurrado has chocolate while atole does not.
Champurrado is a warm and thick Mexican drink made with masa harina and chocolate. Masa harina is a type of corn flour that has been finely ground after going through a lime treatment. This is what gives it a mild corn, slightly bitter, and earthy taste. The different spices and chocolate give the drink depth and flavor.
Abuelita chocolate is made of cocoa, cinnamon, sugar, and ground nuts.
What to Serve With This Drink
Conchas
Pour the Pumpkin Champurrado into a big cup and serve warm. Thick, rich, and hits just the spot on cool fall nights.
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Did you make this recipe? Please rate the recipe below!
Pumpkin Champurrado
Ingredients
- 1 cinnamon stick
- 1 piloncillo large cone
- 6 cups water
- 2 cups water (to dissove masa harina)
- 1 cup masa harina
- 1 15-ounce can pumpkin puree
- 2 cups milk
Instructions
- Add cinnamon stick, piloncillo, and 6 cups water to a large stock.
- Bring to a boil.
- Meanwhile, dissolve the masa harina with the remaining 2 cups water.
- Whisk until no lumps.
- Once the piloncillo is completely melted, add the masa harina mixture to the pot.
- Bring to a boil.
- Stir occasionally.
- Add the chocolate, pumpkin, and milk to the pot.
- With a whisk, stir until the chocolate is melted.
- Bring to a boil, stirring occasionally.
- Boil for 5 minutes.
- Let cool slightly before serving.
- Enjoy!
The chocolate is mentioned in the directions, but not listed in the ingredients. Is it does go into this recipe, is it Mexican chocolate, and how much do you add?
Definitely! Mexican chocolate is used in this recipe to make Pumpkin Champurrado. Add a whole tablet of Mexican chocolate to make this recipe.