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Champurrado recipe – a traditional Mexican hot chocolate drink

Champurrado is a traditional Mexican drink served during Dia de los Muertos and Las Posadas.

Like the traditional Mexican hot chocolate, champurrado also uses the Mexican chocolate tablets, but it adds other ingredients for a distinct beverage.

How to make Champurrado - a Mexican hot chocolate drink -- LivingMiVidaLoca.com


Enjoy it during a cold night for a toasty drink that is sure to become a family favorite.

Like most hot Mexican drinks, it’s best served caliente and with a piece of pan dulce.

I’ve included the traditional champurrado recipe below, but for a detailed step-by-step instructions and tips, check out the video below.

 
Ingredients for Champurrado -- LivingMiVidaLoca.com

Traditional Champurrado Recipe

Serves 6-8

Ingredients

2 cups of water
2 cinnamon sticks
1 star anise
1/2 c. corn flour masa
4 c. milk
1 Mexican chocolate disk
6 oz. piloncillo

Directions

In a large saucepan, combine water, cinnamon sticks and star anise. Bring to a boil. Cover and let it steep for a half hour. Return to low heat and slowly add the corn flour masa whisking to remove clumps. Bring to medium heat and add milk, Mexican chocolate disk and piloncillo. Stir until ingredients have blended together and mixture comes to a slow boil. Let simmer over low heat for 10 minutes. Stir occasionally. Serve immediately (preferably with pan dulce).

How to Make Champurrado

champurrado recipe - livingmividaloca.com
Yield: 6-8 cups

Champurrado Recipe

Como hacer champurrado

Champurrado is a traditional Mexican drink served during Dia de los Muertos and Las Posadas. Like the traditional Mexican hot chocolate, champurrado also uses the Mexican chocolate tablets, but it adds other ingredients for a distinct beverage.

Ingredients

  • 2 cups of water
  • 2 cinnamon sticks
  • 1 star anise
  • 1/2 c. corn flour masa
  • 4 c. milk
  • 1 Mexican chocolate disk
  • 6 oz. piloncillo

Instructions

  1. In a large saucepan, combine water, cinnamon sticks and star anise. Bring to a boil.
  2. Cover and let it steep for a half hour. 
  3. Return to low heat and slowly add the corn flour masa whisking to remove clumps.
  4. Bring to medium heat and add milk, Mexican chocolate disk and piloncillo.
  5. Stir until ingredients have blended together and mixture comes to a slow boil. 
  6. Let simmer over low heat for 10 minutes. Stir occasionally.
  7. Serve immediately (preferably with pan dulce).

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Originally published on December 10, 2013. Last Updated on June 2, 2021 by Pattie Cordova

Pattie Cordova is founder of Cordova Media Group, LLC, a boutique social media consulting firm that develops and creates social media strategies for businesses. She manages LivingMiVidaLoca.com. In her spare time (what little there is LOL) she enjoys working out, hanging out with her family (two chiclets and a Hubster) and traveling.

21 Comments

21 Comments

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