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champurrado - thick mexican hot chocolate

Champurrado - Thick Mexican Hot Chocolate

  • Author: Sylvie Taylor
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: Serves 6
  • Category: Drinks
  • Cuisine: Mexican


This Champurrado - Thick Mexican Hot Chocolate includes ground masa and real chocolate to make a very Mexican hot chocolate known locally as Champurrado.



750 milliliters / 3 cups water
2 cinnamon sticks
1 star anise
28 grams / 1/4 cup ground masa
500 milliliters / 2 cups milk
50 grams / 1.7 ounces dark chocolate
100 grams / 1/2 cup light brown sugar


  1. Place the water, cinnamon sticks and anise star in a large saucepan on high heat and bring to the boil.
  2. Remove from the heat and allow to sit for 1 hour to infuse.
  3. Remove the cinnamon sticks and anise star and return to the heat on low. Whisk in the ground masa until smooth.
  4. Whisk in the remaining ingredients until smooth and increase the heat, simmering until the chocolate has melted and sugar has dissolved.
  5. Remove from the heat and pour into your serving cups.
  6. Serve immediately.


Keeping your Champurrado: If you cannot consume all the champurrado on the day it's made, pour into a container and keep in the fridge. This will keep for 4 days and tastes just as great reheated.

Recipe adapted from Muy Bueno Cookbook


  • Calories: 157 calories per serve

Keywords: chocolate, drink, winter