Champurrado Recipe is a thick, chocolate-based Mexican drink made with masa (corn dough or corn flour), Mexican chocolate, cinnamon, and piloncillo.
It’s often enjoyed during holidays like Día de los Muertos or Las Posadas, and it’s part of a larger family of drinks known as atoles. If you’ve ever had champorado from the Philippines, it’s similar but made with rice instead of corn.
I’m thrilled to share one of my favorite comfort drinks—an authentic Champurrado Recipe. As a passionate recipe creator, I find joy in crafting dishes that warm the soul, and this traditional Mexican chocolate atole does just that.
Rich, thick, and infused with the flavors of masa harina, piloncillo, and cinnamon, it’s the perfect beverage to cozy up with during chilly evenings.
How To Make Champurrado Recipe?
Recipe Overview
Champurrado recipe is a traditional Mexican hot chocolate drink made with Mexican chocolate, milk, piloncillo, and pinole (or masa harina). It’s creamy, lightly spiced, and full of flavor.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Cuisine: Mexican
- Course: Beverage / Breakfast
- Difficulty: Easy
- Servings: 4
- Calories: Approx. 260 per serving
Equipment You’ll Need
- Medium saucepan
- Whisk or wooden molinillo
- Fine mesh strainer (optional, for a smoother texture)
- Measuring cups and spoons
Ingredients
- 1 ½ cups water
- 1 cinnamon stick
- 1 whole clove
- 1 pod of star anise
- 4 ¼ cups milk
- 2 tablets of Mexican chocolate (like Chocolate Ibarra)
- ¾ cup pinole (coarse ground maize flour)
- 1 pinch crushed piloncillo (Mexican brown sugar cone), or more to taste
Ingredient Notes
1. Mexican chocolate: Chocolate Ibarra is my go-to—it has a hint of cinnamon and just the right amount of sweetness. Abuelita works great too.
2. Pinole: If you can’t find pinole, masa harina works as a substitute. Just whisk it well to avoid clumps.
3. Piloncillo: This unrefined cane sugar gives the drink its signature molasses-like depth. Brown sugar can work in a pinch, but piloncillo is worth tracking down.
4. Milk: Whole milk makes the creamiest champurrado, but any milk will do.
5. Spices: Cinnamon, clove, and star anise bring that cozy warmth to balance the chocolate.
Instruction
1. Simmer spices
In a saucepan, bring 1 ½ cups of water to a low boil with the cinnamon stick, clove, and star anise. Let it simmer for 5 minutes to extract the flavors.
2. Add milk and chocolate
Pour in the milk and add the chocolate tablets. Stir until the chocolate is completely melted.
3. Mix pinole
In a separate bowl, whisk the pinole with a bit of warm water until smooth—this helps avoid lumps.
4. Thicken the drink:
Slowly whisk the pinole mixture into the hot chocolate milk. Keep the heat on low and stir constantly as it thickens (about 8–10 minutes). Don’t walk away here—this is the secret to getting that perfect silky texture.
5. Sweeten
Add a pinch of crushed piloncillo and stir. Taste and adjust if you want more sweetness.
6. Strain (optional)
For a smoother texture, strain the drink before serving.
7. Serve warm
Pour into mugs and enjoy immediately.
Nutrition Facts
- Calories: 260
- Fat: 8g
- Carbohydrates: 40g
- Protein: 5g
- Sugar: 20g
- Fiber: 3g
Tips
1. No pinole? Use ¾ cup masa harina as a swap. Just whisk it very well to avoid clumps.
2. Vegan version: Use almond milk or oat milk, and make sure your chocolate is dairy-free.
3. Extra chocolatey: Add a teaspoon of cocoa powder for a deeper chocolate flavor.
4. Add vanilla: A splash of vanilla extract goes beautifully with the chocolate and cinnamon.
How to Store Champurrado?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat slowly on the stovetop with a splash of milk or water to thin it back out.
How to Serve Champurrado
Champurrado is best served hot, straight from the pot into your favorite mug. It pairs perfectly with pan dulce, churros, tamales, or even a slice of leftover cake. I love it with savory dishes like chilaquiles on a Sunday morning.
FAQ
Can I use regular chocolate instead of Mexican chocolate?
You can, but it won’t have the same spiced flavor. Add cinnamon and a little sugar to make up for it.
Is champurrado the same as champorado?
Nope! Champorado is a Filipino rice porridge with cocoa, while champurrado is a Mexican drink thickened with corn flour or pinole.
Can I make champurrado ahead of time?
Yes! Just refrigerate and reheat on the stove with a splash of milk.
Conclusion
This champurrado recipe is one of those feel-good drinks that brings people together. Whether you’re sipping it during the holidays or just want a cozy start to your day, it’s something special.
If you try it, let me know how it goes! Share your tweaks, ask me questions, or just say hi in the comments—I’d love to hear from you.
Champurrado Recipe
Equipment
- Medium saucepan
- Whisk or wooden molinillo
- Fine mesh strainer (optional, for a smoother texture)
- Measuring cups and spoons
Ingredients
- 1 ½ cups water
- 1 cinnamon stick
- 1 whole clove
- 1 pod star anise
- 4 ¼ cups milk
- 2 tablets Mexican chocolate like Chocolate Ibarra
- ¾ cup pinole coarse ground maize flour
- 1 pinch crushed piloncillo Mexican brown sugar cone, or more to taste
Instructions
Simmer spices
- In a saucepan, bring 1 ½ cups of water to a low boil with the cinnamon stick, clove, and star anise. Let it simmer for 5 minutes to extract the flavors.
Add milk and chocolate
- Pour in the milk and add the chocolate tablets. Stir until the chocolate is completely melted.
Mix pinole
- In a separate bowl, whisk the pinole with a bit of warm water until smooth—this helps avoid lumps.
Thicken the drink:
- Slowly whisk the pinole mixture into the hot chocolate milk. Keep the heat on low and stir constantly as it thickens (about 8–10 minutes). Don’t walk away here—this is the secret to getting that perfect silky texture.
Sweeten
- Add a pinch of crushed piloncillo and stir. Taste and adjust if you want more sweetness.
Strain (optional)
- For a smoother texture, strain the drink before serving.
Serve warm
- Pour into mugs and enjoy immediately.
