Champurrado Recipe

Champurrado is a rich and comforting Mexican hot chocolate drink thickened with pinole or masa and flavored with cinnamon, piloncillo, and Mexican chocolate. This traditional champurrado recipe is perfect for chilly mornings or cozy evenings with family.

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Course: Beverages, Breakfast

Cuisine: Mexican

Keyword: Champurrado Recipe

Prep Time: 5

Cook Time: 20

Total Time: 25

Servings:

Calories: 260kcal

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.

Nutrition