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You are here: Home / Topics / Recipes / How to make Champurrado – A Mexican Thick Hot Chocolate

Recipes

How to make Champurrado – A Mexican Thick Hot Chocolate

champurrada

Written by Mely of Mexico In My Kitchen

Chocolate has been called the “drink of the Gods”, and the Mexican History books will narrate how it was given to the soldiers to give strength, and how it was a drink reserved for the priests and the wealthy. Even Hernán Cortés wrote to King Carlos I of Spain telling him that he had found a “drink that builds up resistance and fights fatigue.”

Champurrado-Mexico-in-my-kitchen2-600x400

It still does give resistance and strength to the people that work the land of the cocoa plantations in the Southern part of México. While working as a School Teacher for 2 years in a Cacao Bean plantation in Tabasco, I saw first hand how the men would go to work very early in the morning, carrying with them a full canteen of “pozol.”  A drink made of water, corn dough, and ground cocoa beans. Pozol sustained them in their hard work until the midday hour when the high temperatures would reach 90 degrees in the jungle-like area of southeast México.

Pozol is a drink is for the summer.  Since today is a cold day, it calls for a hot drink to nourish and keep our body warm.

Champurrado, similar to pozol, is a hot thick drink also made of corn dough and chocolate.  There are several variations of Champurrado.  Some add water, milk, or both. Some even add star anise for extra flavor.

Here is my personal recipe for you to try and enjoy in these cold days.

Print
How to make Champurrado – A Mexican Thick Hot Chocolate

Serving Size: Serves 6

How to make Champurrado – A Mexican Thick Hot Chocolate

Champurrado is a hot thick Mexican drink made of corn masa and chocolate.

Ingredients:

  • 4 cups of milk
  • 2 cups of water
  • 1 thick stick of Mexican Cinnamon
  • 1 1/2 (3 1/2 oz.)Tablet Mexican Chocolate like Taza
  • 6 oz. Piloncillo or organic whole cane sugar
  • 1/2 cup of corn flour

Method:

  1. In a medium size pot, simmer the milk along with the piloncillo, cinnamon and chocolate until it dissolves. This will take about 6-8 minutes.
  2. Mix the corn flour with the 2 cups of water until all the lumps have dissolved. If needed, use a strainer to get a fine mixture.
  3. Add the corn flour mixture to the pot and stir. Keep simmering at low heat and keep stirring for about 8-10 more minutes until the chocolate has a light gravy consistency.
3.1
https://www.myhumblekitchen.com/2012/11/how-to-make-champurrado-a-mexican-thick-hot-chocolate/
©Copyright, A Little Bit of Spain in Iowa

Warning: Since this is a slightly thick drink it is hotter that you may think, be careful while serving and drinking.

Serve and enjoy!

NOTES:

* The Champurrado’s consistency is like that of a light gravy. If you want a lighter version, reduce the amount of corn flour to 1/3 cup.

* If fresh corn masa is available in your area use 1 cup of masa instead of the corn flour.

* Piloncillo or Panela is unrefined whole cane sugar.  (For more information on natural sweeteners, click here)

Champurrado-Mexico-in-my-kitchen4-600x400

When buying Piloncillo or Panela, make sure it is pure. Some stores carry a look alike version that is just regular sugar in the form of a cone and doesn’t have the flavor or nutrients of Piloncillo.

* To easily cut the piloncillo, warm the piloncillo first.  This will soften the piloncillo.

Have you ever had Champurrado?  What’s your favorite warm drink during this time of the year?


72 Comments

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Comments

  1. Katie @ Mexican Wildflower says

    November 14, 2012 at 1:23 pm

    I had some for the first time last year. I wasn’t sure what to think. I am going to try making it myself this year! 🙂 My favorite drink this time of year is my own tea blend or hot cocoa.

    Reply
    • Katrina Guzman says

      April 9, 2016 at 1:47 am

      This recipe calls for to much piloncillo and to much chocolate i just made it and for me to much pilon + to much chocolate = diarrhea. Trust me cut the amount in half ?

      Reply
      • Michele says

        November 16, 2016 at 5:36 pm

        I agree Katrina Guzman.

        Reply
  2. Stacy @Stacy Makes Cents says

    November 15, 2012 at 6:14 am

    I have never heard of this before! Awesome! 🙂

    Reply
  3. Jasanna says

    November 15, 2012 at 8:18 am

    This sounds delicious! I’ve seen piloncillo but not known what it was! Now I know and I’ll have to watch out for the pure variety. Are there any corn flours or masa that are non-GMO that you know of?

    Reply
    • Diana Bauman says

      November 15, 2012 at 9:26 am

      Jasanna, I’m pretty sure Bob’s Red Mill is gmo free. This is the brand that I buy.

      http://www.bobsredmill.com/golden-masa-harina-corn-flour.html

      Reply
  4. Sara says

    December 4, 2012 at 12:00 pm

    So interesting that you add corn flour at the end. I’ve made Mexican hot chocolate by just melting Ibarra in milk, this is definitely a step up.

    Reply
    • Jesus says

      November 28, 2014 at 9:52 pm

      Sara, that is because you made Mexican hot chocolate correctly. This is a different and distinct drink.

      Reply
    • Silvia says

      December 18, 2015 at 12:12 pm

      To Sarah, if you add the corn meal too early, it will stick to the bottom of the pot and will taste it.
      That’s why you add the corn meal or flour at the end.
      To Mely,

      Some people add Nutmeg too, does the original recipe call for this?

      I want to make some Champurrado!

      Reply
    • Gloria says

      June 11, 2016 at 3:15 am

      Set up? It’s not a recipe for hot chocolate. It’s a recipe for champurrado.

      Reply
  5. Patty says

    December 10, 2012 at 8:10 am

    There is a man and wife that come to our house about every 2 weeks selling tamales. In the back of their car, nestled between the pots of tamales, is a big cauldron of champurrado. The gentleman says it’s the recipe his grandmother made for the field workers back in his home town. It has become a special treat for me. Thank you for posting this recipe, now I can share it with my friends and family!

    Reply
    • Diana Bauman says

      December 10, 2012 at 8:21 am

      That’s wonderful, Patty!

      Reply
  6. Lizbeth says

    December 18, 2012 at 10:58 pm

    This is great! my mom is at mexico and im recieving a posada in a few days. my cousins dont know how to make it so this helps out a lot!

    Reply
  7. maria says

    September 18, 2013 at 2:10 pm

    This sounds delicious! My mom would make me a similar drink when I was a new mom and beginning to nurse my daughter. It’s thick consistency and starchiness helps boost supply. Thank you so much for the recipe. I will be needing it soon… as fall is around the corner 🙂

    Reply
    • Martha says

      December 12, 2014 at 1:56 pm

      Maria,
      Actually what boosts your supply is the amount of fluids you are consuming and not necessarily the contents of the drink. This is why many other cultures such as Japanese, Chinese, indian, Mexican, central American, south American, etc. have similar customs of having “fluid” type foods to boost their supply.

      I can’t wait to try making Champurrado, I’m planning on asking my grandmother, since my mom has no idea, but this recipe sure is a start.

      Reply
      • caribbean queen says

        December 19, 2015 at 11:17 am

        both fluids AND solids boost supply when nursing. champurrado seems an excellent and delicious way to accomplish this.

        Reply
  8. Angel says

    October 3, 2013 at 11:14 pm

    As a young boy I remember having this drink on Christmas and there’s nothing in my opinion that comes even close to the aroma that fills the house and that sweet comfort chocolate drink brings a smile every time to my face.

    Reply
    • Mely Mtz says

      October 11, 2013 at 5:54 pm

      You are right Angel! Champurrado and Café de la Olla are the best.

      Reply
  9. Maria says

    October 7, 2013 at 3:01 pm

    I love atole the masa 🙂 and maizena…hmmmm…but tonight I will be making champurrado, thank you for the recipe.

    Reply
  10. Versa says

    October 23, 2013 at 11:52 pm

    My dad used to make us atole and I just love it, especially the memories of my dad that come to mind now that I make it. I have never had champurrado but I will definitely be making it. Thanks for the recipe!

    Reply
  11. Andrea Castaneda says

    November 23, 2013 at 7:42 pm

    I always have to beg Mami to make some (I could. Drink this All fall & winter!) She hates making it…
    Now I can make my own!

    Reply
  12. Tia RuRu says

    December 14, 2013 at 11:28 pm

    I tasted it for the first time yesterday at a Resturant in town…And it was very tasty…Thanks for the recipe I sure will make it for my family….

    Reply
    • Brizzi says

      October 5, 2015 at 4:47 pm

      which restaurant did you taste champurado at?

      Reply
  13. Celia Glover says

    December 21, 2013 at 7:54 pm

    I love this drink , I will be trying this recipe, I usually buy it from Food City in Phoenix AZ , this year I have moved to Nebraska and do not have the luxury of running to the market for a quick cup, at least I have not found it yet, THANKS FOR THE RECIPE AND A TOUCH OF HOME !

    Reply
  14. Amelia says

    December 23, 2013 at 11:37 pm

    i used to take the bus across town in Los Angeles to get champurado and tamales. When i moved to Oklahoma in 1990 i realized that the only way i was going to eat tamales was if i cooked them myself. i have been looking for a champurrado recipe. we now have more hispanic food in Tulsa Ok but i have not found champurado anywhere. thanks

    Reply
    • caribbean queen says

      December 19, 2015 at 11:23 am

      LOL, same here pretty much except for me it was from l.a. to the frozen tundra of michigan! i’ve since returned to southern california, but my michigan years taught me to prepare my favorite mexican dishes very well (and i’m not mexican)!

      Reply
    • M says

      October 7, 2016 at 12:05 pm

      My dad had friends that ran a bird sanctuary that helped zoos, etc breed endangered birds. The husband was a world renowned bird expert. So the sanctuary partnered with several veterinary colleges on an intern program. The expert was nearing retirement age, and his sanctuary wanted to ensure that his practical knowledge wasn’t lost–he’d successfully bred birds that hadn’t been bred in captivity before–like certain endangered flamingos (they didn’t like huge habits, so the sanctuary put mirrors in the enclosure pool so the birds though they were in a larger group).

      Every New Years, the couple had a huge party for all the young students who were away from home. One year I was able to go to the New Years Eve party because I’d been able to extend my Christmas visit with my dad and stepmom. One of the vet interns was from Venezuela, and he went to a great deal of trouble to make his grandmother’s tamales, which were steamed in banana leaves. The sanctuary was in the middle of nowhere in a very rural, poor area that didn’t have grocery stores that sold “gourmet” or ethnic foods–even fresh garlic, shallots, tropical fruits and spices were hard to find and/or were expensive and were really old because of poor turnover. (When I’d visit, I’d bring stuff that my dad couldn’t find locally or was much cheaper in the city)

      The tamales were amazing, and I loved talking to this guy about food. My stepmom’s mother was from Panama, and I was living in a suburb of Chicago that had a large Hispanic population and great little restaurants. So they were telling me about foods I needed to try. I had recently discovered homemade Horchata, which this tiny restaurant made daily from fresh, authentic cinnamon (in the US, most of the spice companies that sell their products in the mainstream huge grocery stores only sell “cinnamon” made from cassia instead of true cinnamon–which must be bought at gourmet purveyors like Penzy’s or in small amounts in the grocery store’s “ethnic” sections if the area doesn’t have mom and pop Hispanic grocers/bakeries/taco stands)

      Because of our conversation, I knew where to find Mexican chocolate slabs and what to do with them. I also got some masa to make homemade corn tortillas, and I also surprised my husband with a variety of cinnamons from Penzy’s–he absolutely adores cinnamon toast made from the fresh “English toasting” bread sold at our local grocery that sells a lot of ethnic foods for the wonderfully diverse area I’m lucky enough to live in. I can also get fresh crumpets.

      I had never heard of Champurrado before, but thanks to my stepmom and friend from Venezuela, I already have all of the necessary ingredients.

      Reply
  15. Alexandra says

    December 28, 2013 at 9:53 am

    Thanks for this recipe, I grew up in California and we had delicious Champurado made at our church as soon as the weather changed. Now that we’re on the East Coast and I seem to be the only Mexican around, I’m thankful for this site so that I can make it now. It’s hard to find ingredients but I’m determined.

    Reply
    • Diana Bauman says

      December 29, 2013 at 4:24 pm

      That’s great, Alexandra!

      Reply
      • Mary says

        December 31, 2014 at 2:37 pm

        I love traditional foods and had run into the same problem here in GA, but I searched and found the MECCA of latino/hispanic stores. I’d be happy to mail you some of the things you can’t find in your area…..

        Reply
  16. Melina says

    February 14, 2014 at 9:03 am

    Hello Mely, I tried the recipe last night and it came out AWESOME! I use a lot of your recipes and I have all been a success. Thank you so much

    Reply
  17. ana says

    October 11, 2014 at 7:48 pm

    I grow up with chapurrado!! Is a traditional drink in Decembefrom
    I’m from sinaloa and we love champurrado

    Reply
  18. don says

    November 8, 2014 at 4:45 pm

    I had some last night for the first time man it was good going to try and make it today wish me luck

    Reply
    • Diana Bauman says

      November 9, 2014 at 1:38 pm

      Good luck, Don!

      Reply
  19. silkfur says

    November 12, 2014 at 12:01 pm

    If you’re using fresh masa instead of corn flour, how much do you use? Still a 1\2 cup?

    Reply
  20. Christina says

    November 25, 2014 at 7:54 pm

    Thank you for sharing this recipe. When I was younger, my Nana made this for me, but I was too young to be concerned about how it was made! Huge regret! I wish I had this and her simple pinwheel cookie recipes! Fortunately, I was part of the tamale making team at Christmas time!

    Reply
  21. Fernando says

    December 16, 2014 at 5:29 am

    This ancient indigenous drink is very delicious and keep up the heritage and culture and most to teach the children

    Reply
  22. LoveMexicanFood says

    December 21, 2014 at 3:13 am

    I am black and I love love love love love Mexican food and drinks. A friend of mines always tellls me how her mom makes this every Christmas. I am so glad you have shared the recipe. Thank you, I am going to do this myself this year! Thank you thank you.

    Reply
  23. Maria (San Diego) says

    December 23, 2014 at 8:18 pm

    You know the only place I to buy Chapurado is with the Tamale People on the Corner & I always wondered how this wonderful winter drink was made. I didn’t occur to me to look it up until a co-worker asked me. I love the description you left on how & when we used this in Mexican History. Thank you so much for sharing.

    Reply
  24. christina says

    January 20, 2015 at 10:49 am

    I love this drink …. It’s so comforting……

    Reply
  25. Leticia says

    March 21, 2015 at 9:52 pm

    Thank you for this recipe, my mom makes champurrado every year for Christmas and we all take turns stirring the pot making sure it doesn’t burn because if it does on your watch you have a the entire family giving you dirty looks! lol My mom had a stroke a couple of years ago and when we ask her for recipes now she forgets some of the ingredients plus they never come out the same like her delishes gorditas de azucar mmm I’m still trying to get it right and I’ve watched and helped her make them but…. anyway back to the champurrado, thank you again for the recipe 🙂

    Reply
    • Ceci says

      July 8, 2015 at 10:14 pm

      what are these gorditas you speak of???

      Reply
      • Linda says

        November 29, 2016 at 5:09 pm

        They r sweet n delish u use flour instead of corn flour. Now I’m gonna hav to make some

        Reply
  26. Zelma says

    April 22, 2015 at 4:43 pm

    I had this in Mexico in 1953 and have always wanted to fix it. Thanks for the detailed recipe.

    Reply
  27. Noemi Lozano says

    June 28, 2015 at 9:14 am

    I just made it for my kiddos. I added a little bit of oatmeal and grits. My 1 yr old loved it. It’s delicious!

    Reply
  28. Rose says

    September 24, 2015 at 8:16 pm

    Thank you for posting this recipe. I assumed Mexican champurrado was identical to Filipino champorado, but I was wrong (the Filipino version is a rice porridge with cacao). The Mexican version sounds like a comforting drink. I look forward to making this for the winter!

    Reply
  29. Brizzi says

    October 5, 2015 at 4:53 pm

    in El Paso we use Carnation canned milk and anise ssed for extra flavor !! MM just cant get enouph if its made right;)

    Reply
    • lucy says

      November 22, 2015 at 4:33 pm

      I also have looking for this recipe for a long time I can hardly to make it

      Reply
  30. steph says

    November 1, 2015 at 12:57 pm

    How much does this recipe make?

    Reply
  31. Mary says

    November 9, 2015 at 7:02 pm

    Thanks for the recipe! I just finished making it and it taste delicious.

    Reply
  32. roxana says

    November 11, 2015 at 10:08 pm

    Can i use chocolate la abuelita instead of the chocolate you described?

    Reply
    • Mely Martinez says

      January 1, 2016 at 6:02 pm

      Hello Roxana,

      Yes, you can use other brands of chocolate.

      Reply
  33. Celena says

    November 16, 2015 at 10:57 pm

    I’ve been thinking about this drink. I had it last winter and it took me to my childhood and a lost memory of a posada.
    Having a pot on my stove makes me think of my grandmother. Happy tears.
    Thanks for the recipe.

    Reply
    • Diana Bauman says

      November 23, 2015 at 1:27 pm

      Thanks for sharing that sweet memory with us!

      Reply
  34. Elizabeth says

    November 30, 2015 at 12:38 pm

    I had this at a” peace”artist’s holiday market in San Antonio in 2007. It was being served to the early shoppers ..
    It was so warming and comforting ..I’m a lover of food and creativity. . My grandmother on father’s side is full blooded Hispanic and a 2nd generation Mexican American. I often feel disconnected from this part of me.. so any way I come across a way to connect with my rich and beautiful cultural ancestry is a true treat! I am a culinary arts major. The corn flour gave an earthy taste. It wasn’t took sweet but a very delicious way to keep warm!

    Reply
    • Diana Bauman says

      December 1, 2015 at 9:08 am

      Thanks for sharing that, Elizabeth!

      Reply
  35. Yvonne says

    December 11, 2015 at 10:03 pm

    I love atole, blue corn meal, so I always have some on hand. I wanted to make some champurrado, but did not want to go to the market to buy some corn flour. I milled the atole in my blender to a flour consistency and used it instead. It came out delicious and the atole I have is non GMO.

    Reply
  36. Jozes Francois says

    December 23, 2015 at 3:01 pm

    How long can champurrado last. How do you store it once you’ve made it. At church someone made champurrado 3 days ago. I got a small pot to take home. I’ve had it in the refrigerator. For how long will it still be okay to consume.

    Reply
  37. Jozes Francois says

    December 23, 2015 at 3:03 pm

    How long can champurrado last. How do you store it once you’ve made it. At church someone made champurrado 3 days ago. I got a small pot to take home. I’ve had it in the refrigerator. For how long will it still be okay to consume? Thanks for your help.

    Reply
    • Mely Martinez says

      January 1, 2016 at 6:00 pm

      Hello Jozes,

      Since it is made using milk, it will be safe just to store it for a couple of days. You can also prepared the atole with out the milk, and it will last more time, just add the milk when you warm it up.

      Mely Martinez

      Reply
  38. Martha says

    December 26, 2015 at 8:30 pm

    Thank you so much for sharing the recipe!!!! I made it this Christmas and my kids loved it!! Love love

    Reply
  39. Miriam says

    February 16, 2016 at 2:45 pm

    Ive made this twice and I love it! Its very easy to make and taste delish. Taste just like my moms, thanks for sharing!

    Reply
  40. Janice says

    November 21, 2016 at 3:05 pm

    I personally recommend Mexicos own chocolate like Ibarra or even Nestles Abuelita is more authentic than Taza.

    Reply
  41. Janine Wright says

    December 19, 2016 at 7:00 pm

    It just started getting cold (relatively speaking – I live in Central CA). My neighbor brought over a cup of this to-die-for hot chocolate! Oh my gosh! My husband didn’t like it – so I drank his, too.

    Thank you for the recipe. My neighbor doesn’t speak English and my Spanish isn’t that good. We are going back to WI to visit our kids and I am going to try to find the ingredients to make a pot. Especially with the winter they are having, this will be a great treat.

    Reply
  42. Carlos says

    December 24, 2016 at 4:57 pm

    Thank you, your recetas remind me of my Mom, delicious champurrado we use Ibarra chocolate

    Reply
    • Diana Bauman says

      February 1, 2017 at 7:18 pm

      Thank you, Carlos!

      Reply

Trackbacks

  1. Weekend Links says:
    December 8, 2012 at 5:01 am

    […] How to Make Champurrado- A Mexican Thick Hot Chocolate @ A Little Bit of Spain in Iowa […]

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  2. CHOCOLATE | 5 Creative Hot Chocolate Recipes : Pink Chocolate Break says:
    January 19, 2013 at 10:18 am

    […] Liquid hot chocolate, a drink once reserved for priests and the gods, can now be made in your home. Prepared with fresh ingredients and powerful spices, this hot chocolate is fit for a king! Check out the hot chocolate recipe […]

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  3. Champorado | Ang Sarap (A Tagalog word for "It's Delicious") says:
    May 26, 2014 at 2:00 am

    […] item which originated from Mexico. The champorado was derived from the Mexican drink called Champurrado, so how the Filipinos inherited the […]

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  4. Bonbon Pastry & Cafe | Hot Cocoalicious says:
    December 31, 2014 at 1:49 pm

    […] sweet and spicy treat and after exchanging some messages earlier in the week with Peggy about champurrado, I knew this was the one I wanted to try. Peggy concurred and ordered the […]

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  5. Support your local farmers’ market | livinggreeninsf says:
    April 25, 2015 at 10:25 pm

    […] so you can have your breakfast too. There is now even a vendor that sells strong Mexican coffee and champurado (not the Filipino porridge made of sticky rice and chocolate but the thick flavorful drink). […]

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  6. Happy Holidays with these sweet Mexican treats says:
    December 1, 2017 at 3:01 pm

    […] If you’re a fan of Atole, you’ll like Champurrado. With a thick-consistency, the chocolate-based beverage is made out of cornmeal and piloncillo (whole cane sugar) and makes a perfect pairing with a tamal de dulce (read below). Get the recipe here. […]

    Reply

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