Champurrado - Mexican Hot Chocolate

Total Time
30mins
Prep 5 mins
Cook 25 mins

A rich and creamy drink made from Mexican chocolate, milk, cinnamon, vanilla, and thickened with masa harina. We had this for Christmas and again with breakfast the next morning--delicious! From my son in law, Greg. Recipe is a combo of his sister Vicki's recipe and his mother's more traditional recipe, and we love it! For adults, you can add a splash of Grand Marnier liqueur to your mug of hot chocolate, if desired.

Ingredients Nutrition

  • 1 cup water
  • 2 cinnamon sticks
  • 1 teaspoon vanilla extract (or 1/2 vanilla bean, split lengthwise)
  • 3 (3 ounce) disks mexican chocolate (Ibarra or Abuelita chocolate)
  • 3 (12 ounce) cans evaporated milk
  • 1 (14 ounce) can condensed milk
  • 12 cup masa harina flour, to thicken (or one 1.6 oz. packet Maizena cornstarch and vanilla powdered beverage mix)

Directions

  1. In a large saucepan, bring water and cinnamon stick to a boil.
  2. Add chocolate, stirring until melted. Add vanilla.
  3. Stir in the cans evaporated milk and the condensed milk; bring to a simmer.
  4. Add the masa harina or cornstarch mixture, stirring well to combine.
  5. Heat until thickened. Remove cinnamon sticks before serving.
  6. May be served either hot or cold. Good with a splash of Grand Marnier for the adults, if desired.