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Champurrado Recipe

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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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings: 4
Course: Beverages, Breakfast
Cuisine: Mexican
Calories: 260
Ingredients Equipment Method

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

Equipment

  • Medium saucepan
  • Whisk or wooden molinillo
  • Fine mesh strainer (optional, for a smoother texture)
  • Measuring cups and spoons

Method
 

Simmer spices
  1. 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
  1. Pour in the milk and add the chocolate tablets. Stir until the chocolate is completely melted.
Mix pinole
  1. In a separate bowl, whisk the pinole with a bit of warm water until smooth—this helps avoid lumps.
Thicken the drink:
  1. 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
  1. Add a pinch of crushed piloncillo and stir. Taste and adjust if you want more sweetness.
Strain (optional)
  1. For a smoother texture, strain the drink before serving.
Serve warm
  1. Pour into mugs and enjoy immediately.