Champurrado (Mexican Hot Chocolate Thickened with Masa Harina)
Why this recipe works
- Smooth, lightly thickened body: Masa harina gives the drink its characteristic texture without making it heavy when whisked in as a slurry.
- Warm, rounded flavour: Cinnamon is infused into the milk before cocoa, brown sugar and vanilla are added, creating a balanced chocolate drink with gentle spice.
- Ready quickly: The method uses a single saucepan and comes together in about 20 minutes, making it practical for breakfast, dessert or a cold-weather drink.
Get the most out of this recipe
Ingredient notes
- Use masa harina, not cornflour: Masa harina gives champurrado its distinctive flavour and body. Cornflour or cornstarch may thicken the drink, but will not provide the same traditional corn aroma.
- Cinnamon sticks give a cleaner infusion: Whole cinnamon gently flavours the milk without clouding the texture. Ground cinnamon can be used, but it will make the drink more speckled and slightly more assertive.
Texture tips
- Make a smooth slurry first: Whisking the masa harina with a little warm milk before adding it to the pan helps prevent lumps and keeps the drink silky.
- Loosen if needed: Champurrado thickens as it sits. Whisk in a little extra warm milk to bring it back to your preferred consistency.
Make-ahead tips
- Can be made ahead: Cool, cover and refrigerate for up to 2 days. The texture will thicken, so expect to adjust it when reheating.
- Reheat gently: Warm over a low heat, whisking often, and avoid boiling so the milk stays smooth and the masa does not catch on the pan.
Authenticity notes
- What makes it champurrado: The masa harina is what distinguishes champurrado from standard hot chocolate, adding body and a subtle maize flavour alongside the cocoa.
- Classic serving: Serve hot with pan dulce, tamales or simple breakfast pastries for a traditional Mexican pairing.
Equipment you'll need
Ingredients
Instructions
- Pour the milk into a saucepan and add the cinnamon sticks. Warm over a medium heat until steaming and just below a simmer, 5 to 7 minutes, then reduce the heat to low.
- In a bowl, whisk the masa harina with a splash of the warm milk to make a smooth slurry. Whisk in the cocoa powder until smooth, then whisk the mixture back into the pan.
- Add the dark brown sugar and salt, then cook gently over a low heat for 6 to 8 minutes, whisking often, until slightly thickened and glossy. Keep it below a boil so the milk stays smooth.
- Remove from the heat and whisk in the vanilla extract. Fish out the cinnamon sticks, then pour into cups and serve hot.
Recipe notes
Tips
- Whisk frequently as it simmers, especially around the edges of the pan, to prevent the masa from catching and to keep the drink silky.
- If it thickens more than you like, whisk in a little extra warm whole milk until it reaches your preferred consistency.
- If serving to young children, pregnant people, older adults, or anyone immunocompromised, use pasteurised whole milk and make sure the drink is heated until steaming hot.
Substitutions
- Replace dark brown sugar with granulated sugar for a cleaner sweetness and lighter colour.
- Replace cinnamon sticks with 1 tsp ground cinnamon, whisked in with the cocoa powder.
Storage
- Refrigerate up to 2 days
- Cool, cover and refrigerate. Reheat gently in a saucepan over a low heat, whisking often, and add a splash of whole milk if needed to loosen.
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Recipe overview
- Servings: 4 cups
- Total time: 20min (20min active)
- Difficulty: Easy
- Cuisine: Mexican
-
Allergens:
Milk
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