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.

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.

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

Yield: 6-8 cups

Champurrado Recipe

Print

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).

MORE FROM LIVING MI VIDA LOCA

• Green Devil Martini Recipe
• Ponche Navideño Recipe
• Best way to reheat a cooked tamale
• White Pozole with Chicken Recipe
• Mexican Hot Chocolate Recipe

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