Pumpkin Champurrado


Cinnamon stick Piloncillo large cone Water Masa harina Pumpkin puree can Milk

Add piloncillo and sugar


Add piloncillo and cinnamon to a large stock pot. Pour in water and cook until the piloncillo is dissolved.

Add the masa harina mixture


Dissolve masa harina with water until smooth, then, add this mixture to the cinnamon tea. Whisk occasionally until it comes to a boil.

Add chocolate, pumpkin and milk


Add Mexican chocolate, pumpkin, and milk. Whisk until smooth and bring to a boil.

Serve and enjoy!


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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