Description
An authentic Mexican champurrado recipe that blends rich chocolate, masa harina, and cinnamon into a warm, silky beverage perfect for winter mornings or holiday gatherings.
Ingredients
Scale
- 4 cups milk (or water for a lighter version)
- ¼ cup masa harina (corn flour)
- 2 ounces Mexican chocolate (or semi-sweet chocolate if unavailable)
- 2 tablespoons sugar (adjust to taste)
- 1 cinnamon stick
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Whisk masa harina with a bit of milk until smooth to form a creamy paste.
- Add the remaining milk to a pot and mix in the masa mixture.
- Heat over medium heat until it begins to simmer, stirring often to prevent sticking.
- Add broken pieces of Mexican chocolate and the cinnamon stick, stirring until melted and smooth.
- Mix in sugar, vanilla extract, and salt, then simmer 5–10 minutes for flavors to blend.
- Remove the cinnamon stick and serve hot, garnished with a sprinkle of cinnamon or nutmeg if desired.
Notes
For a dairy-free version, use almond or oat milk. Adjust sweetness as needed depending on the chocolate used.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Beverage
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 25g
- Sodium: 90mg
- Fat: 9g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 20mg
Keywords: champurrado, Mexican hot chocolate, traditional drink, masa harina, holiday beverage