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    Home » Recipes » Drinks » Pumpkin Champurrado

    Pumpkin Champurrado

    Last Updated November 9, 2022. Originally Posted September 16, 2022 By Maggie Unzueta

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

    This Pumpkin Champurrado is decadent and delicious. It tastes just like a gourmet-coffee shop drink (if not better!) but with a Mexican twist.
    Jump to Recipe Print Recipe
    Pumpkin Champurrado served in a decorative Mexican clay mug next to pumpkins and cinnamon sticks.
    Pumpkin Champurrado served in a decorative Mexican clay mug next to pumpkins and cinnamon sticks.

    Pumpkin Champurrado is cozy, comforting, and delicious. 

    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!

    Ingredients

    The ingredients needed to make pumpkin champurrado laid out and labeled on a wooden surface.
    • 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

    Water pouring into a stock pot with a piloncillo cone and a cinnamon stick.
    • 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.

    Masa harina being thinned out with water and added into a stock pot.
    • 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.

    Ingredients being added and whisked into a stock pot.
    • 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.

    A spoon showing pumpkin champurrado over a cup.

    Frequently Asked Questions

    What is the difference between champurrado and atole?

    These two Mexican drinks are often confused one for the other. The main difference is that champurrado has chocolate while atole does not.

    What does champurrado taste like?

    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.

    What is Abuelita hot chocolate made of?

    Abuelita chocolate is made of cocoa, cinnamon, sugar, and ground nuts. 

    Pumpkin Champurrado served in a decorative Mexican clay mug next to pumpkins and cinnamon sticks.

    What to Serve With This Drink

    Conchas ​​

    Marranitos

    Apple Empanadas  

    Mexican Wedding Cookies  

    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 served in a decorative Mexican clay mug next to pumpkins and cinnamon sticks.

    Pumpkin Champurrado

    This Pumpkin Champurrado is decadent and delicious. It tastes just like a gourmet-coffee shop drink (if not better!) but with a Mexican twist.
    5 from 1 vote
    Print Pin Rate
    Course: Drink
    Cuisine: Mexican American
    Prep Time: 2 minutes
    Cook Time: 18 minutes
    Total Time: 20 minutes
    Servings: 6
    Calories: 120kcal
    Author: Maggie Unzueta

    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!

    Notes

    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 or add more milk. 
    A strip of orange zest will add an aromatic citrus to the drink. Add with the cinnamon stick and remove when removing the cinnamon stick. 
    Piloncillo – Swap out for brown sugar or regular white sugar. Add with the chocolate and pumpkin. 

    Nutrition

    Calories: 120kcal | Carbohydrates: 19g | Protein: 4g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Cholesterol: 10mg | Sodium: 48mg | Potassium: 175mg | Fiber: 2g | Sugar: 4g | Vitamin A: 200IU | Vitamin C: 0.03mg | Calcium: 141mg | Iron: 1mg
    Tried this recipe?Mention @MamaMaggiesKitchen or tag #MamaMaggiesKitchen!

    Filed Under: Drinks, 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.

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