Total Time
Prep 10 mins
Cook 10 mins

It's been in our family since I can recall. We usually make it during the christmas or winter days. It's also a "feel good" drink, when there's symptoms of a cold and so forth. Usually a cup of "champurrado" is served with some sugar "churros" or some Mexican bread on the side. Deliciossso!!!

Ingredients Nutrition


  1. Dissolve in two cups of water the corn "masa" and drain.
  2. Boil the 6 cups of water in large pot and add the strained "masa", the shredded chocolate, stick of cinnamon and the shredded "piloncillo".
  3. Simmer.
  4. It's important not to stop stirring until well blended and dissolve or it will burn.
  5. Add more shredded chocolate and shredded "piloncillo" to taste.
Most Helpful

This is just what I was looking for! It came out creamy and chocolaty with the right hint of cinnamon. My hispanic friends make it all the time, but I can never get the recipe out of them. I've tried a few others here on the zaar, but this one has the taste I've been seeking!

mary134e March 22, 2009