Champurrado (Mexican Hot Chocolate)

Total Time
Prep 10 mins
Cook 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.

Ingredients Nutrition


  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.


Most Helpful

ground up 1/4 to 1/2 cup of oatmeal in a coffee grinder, nuke up the oat powder with a cup of water in microwave, mix it with cocoa and sugar OR sweet chai tea powder, stir in extra 6 oz water, nuke one minute, tada! It works for me too

Lissa L. January 20, 2014

Very good champurrado! It has a good flavor and is creamy as well. Thanks for posting

tornadoes three June 25, 2007

Wordeful chocolate! Different than the ones they serve here. But I was lucky to found a Mexican food store next to my office and so I found masa harina and piloncillo cones!!! I used theM for the first time and the result was so good. Now I must found some other recipes that use them, but even if I don't this chocolate is so tasty that it going to be an usual morning beverage. Thanks PaulaG for another keeper. Made it for ZWT3.

katia June 24, 2007

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