Food
How to make Champurrado – 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.
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 recipe below, but for a detailed step-by-step instructions and tips, check out the video below.
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
MORE FROM LIVING MI VIDA LOCA
ALICE
November 18, 2014 at 11:36 am
This will be the first time I make champurrado. I look forward to sipping on a nice hot cup full by my fireplace.
Zoe Rodriguez
December 17, 2014 at 12:28 pm
Hi, Pattie
I am planning to make your recipe for Champurrado. Where can I get a ladle like the one you used in your video.
Thanks for the recipe
Zoe Rodriguez
December 17, 2014 at 12:31 pm
Hi, Pattie
I am planning to make your recipe for Champurrado. Where can I get a ladle like the one you used in your video?
Thanks for the recipe Same comment
Pattie Cordova
December 17, 2014 at 1:18 pm
Mine was a swap meet find – and it looks like it’s vintage. You might be able to find similar ones on Etsy or ebay. Good luck!
Elizabeth Garza
February 11, 2015 at 7:15 pm
This is the closest recipe to my Grandma. I can’t wait to make it cause my kids n I love it.
Cathy
December 16, 2015 at 6:43 pm
I fell in love with Champurrado when I tasted it in a Mexican-owned bakery/coffee house here in New York. It’s my winter obsession! I’ve made it from various online recipes but your recipe replicates the hearty chocolate drink at Alicia’s Bakery. All I can say is, thank you and Yum!
Pattie Cordova
December 16, 2015 at 9:08 pm
I’m SO happy to read this!!! Thank you for sharing.
Diana
December 24, 2015 at 10:10 pm
Made exactly to recipe. OMG, so good! And also good with some rum.
Pattie Cordova
December 25, 2015 at 8:22 pm
yay!!! So glad you liked the recipe! It’s the one we use at home too. It’s the best. xox
kristie
September 18, 2016 at 8:24 pm
Can I use vanilla instead of cinnamon?
Pattie Cordova
September 19, 2016 at 1:05 pm
you can try – but it won’t taste the same. You need that sort of spiciness to it.
Alana
November 4, 2016 at 5:05 pm
Hi can I make it witout the star anise??
Pattie Cordova
November 6, 2016 at 5:39 am
You could… but it wouldn’t taste the same. You can’t find the star anise near you?
Norma
December 5, 2016 at 8:08 am
Would it be ok to replace milk with Almond milk?
Pattie Cordova
December 5, 2016 at 12:51 pm
yes! It’ll taste different, but I’ve done it because I don’t always like to drink cow milk.
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Sandra Caballero
December 13, 2016 at 12:28 am
I got to try this !! Would it work in the crock pot ? Would I have to be stirring every few minutes?
Pattie Cordova
December 13, 2016 at 1:30 pm
Great question! I’ve never done it in a crock pot because it takes just a little bit of time to do it on the stove. I don’t think you need to keep stirring once the chocolate melts though.
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