Champurrado (Mexican Hot Chocolate)

Total Time
10 mins
20 mins

This recipe is from the Nestle Very Best Baking. Champurrado is a tradition in my part of the world on Christmas morning with tamales and sweet bread.

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  1. In a large saucepan, combine 8 cups of the water and cinnamon; bring to a boil.
  2. Place the remaining water and masa harina in a blender; cover and blend until smooth.
  3. Pour the mixture through a fine mesh sieve into the cinnamon-water mixture.
  4. Bring to a boil, reduce heat to low; cook, stirring constantly with wire whisk for 6 to 7 minutes or until thickened.
  5. Stir in sugar, chocolate and vanilla extract.
  6. Cook, stirring frequently, for 4 to 5 minutes or until chocolate is melted and flavors well blended.