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How to Make Champurrado Recipe Like a Pro—Easy 20-Minute Method

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.
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Beverage
Cuisine: Mexican
Calories: 250
Ingredients Method Notes

Ingredients
  

  • 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

Method
 

  1. Whisk masa harina with a bit of milk until smooth to form a creamy paste.
  2. Add the remaining milk to a pot and mix in the masa mixture.
  3. Heat over medium heat until it begins to simmer, stirring often to prevent sticking.
  4. Add broken pieces of Mexican chocolate and the cinnamon stick, stirring until melted and smooth.
  5. Mix in sugar, vanilla extract, and salt, then simmer 5–10 minutes for flavors to blend.
  6. 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.