Champurrado mexican hot chocolate
Champurrado mexican hot chocolate

Champurrado is a deliciously thick and creamytraditional masa-based Mexican Hot Chocolate. It’s served most often at Christmas time.

10 to 12 servings 12 min 20 min Very easy


  • 1 cup Masarica
  • 4 cups whole milk
  • 1 cup (8 oz) brown sugar
  • 3 oz Mexican chocolate, chopped (Abuelita)
  • ⅛ tsp. ground cinnamon


  1. Add Masarica to large, heavy saucepot. Using whisk, slowly add 4 cups water, whisking constantly until smooth and combined.
  2. Place saucepot over medium-high heat; bring Masarica mixture to boil.
  3. Add milk, sugar cane, chocolate and cinnamon to pot. Bring milk mixture to boil, whisking constantly, until chocolate is melted and sugar is dissolved
  4. Remove pot from heat. Divide champurrado evenly among serving mugs.

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