Cozy Champurrado: Easy Mexican Hot Chocolate Recipe
This thick, rich Mexican hot chocolate is made with masa harina, Mexican chocolate, and warm spices. It’s the perfect cozy drink for chilly evenings and holiday gatherings.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Beverage
- Cuisine: Mexican
Ingredients
Scale
- 4 cups whole milk (or a mix of milk and water for a lighter version; oat milk or full-fat canned coconut milk for dairy-free)
- 1 cup water
- 1/3 cup masa harina
- 3 ounces Mexican chocolate (like Ibarra or Abuelita), chopped
- 2 tablespoons unsweetened cocoa powder (preferably Dutch-processed)
- 1/4 cup piloncillo sugar (or dark brown sugar, packed)
- 1 cinnamon stick
- 1 teaspoon vanilla extract
- Pinch of salt
- Optional: Pinch of cayenne pepper or ancho chili powder
Instructions
- In a small bowl, whisk together the masa harina with 1 cup of cold water until completely smooth. Let the slurry sit for a minute.
- Pour the whole milk into a saucepan. Add the cinnamon stick, a pinch of salt, and the piloncillo sugar. Warm over medium heat until steaming hot but not boiling (tiny bubbles form around the edges).
- Ladle about 1 cup of the hot milk into the masa slurry, whisking constantly. Then pour the entire slurry into the saucepan with the rest of the milk, whisking until fully incorporated and smooth.
- Add the chopped Mexican chocolate and unsweetened cocoa powder. Stir constantly with a wooden spoon or silicone spatula until the chocolate is completely melted and the mixture is smooth and glossy (about 2-3 minutes).
- Reduce heat to low. Let the champurrado simmer gently for 5-7 minutes, stirring frequently, until it thickens enough to coat the back of a spoon but is still pourable.
- Remove from heat. Discard the cinnamon stick. Stir in the vanilla extract and optional cayenne or chili powder. Taste and adjust sweetness if needed.
- Serve immediately in warm mugs. The texture should be smooth, silky, and slightly thick.
Notes
The champurrado will continue to thicken as it cools. If making ahead, prepare through step 5, cool, and refrigerate. Reheat gently, adding a splash of milk to thin if needed. For a crowd, keep warm in a slow cooker on the ‘warm’ setting.
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 28
- Sodium: 150
- Fat: 12
- Saturated Fat: 7
- Carbohydrates: 38
- Fiber: 3
- Protein: 8
Keywords: champurrado, Mexican hot chocolate, masa harina, hot chocolate, cozy drink, holiday drink, Mexican chocolate