Champurrado (Mexican Chocolate Beverage)

Recipe by COOKGIRl
READY IN: 10mins


  • 4
    ounces mexican chocolate (this is called Ibarra chocolate, about 2 "discs")
  • 2 12
    cups water
  • 2 12
    cups milk
  • 7
    ounces masa harina
  • 2
    tablespoons dark brown sugar (Mexican panocha sugar, also known as piloncillo is what I use for this recipe)


  • NOTE: If Mexican chocolate is unavailable, you can substitute by mixing 4 ounces of dark bitter chocolate (minimum 70% cocoa solids) with 1/4 cup ground almonds, 1/4 cup sugar and 2 teaspoons ground cinnamon. Process in food processor to fine powder.
  • Grind the chocolate to a fine powder. I use a cheese grater to grate the chocolate first then whirl the chocolate in a clean coffee mill.
  • Put the milk and water in a heavy saucepan, heat on medium, and gradually stir in the masa harina until a smooth paste is formed. Use a molinollo or a wire whisk for frothing the liquid.
  • Place the saucepan over medium heat and bring the mixture to an almost boil, stirring constantly untl the frothy drink thickens.
  • Stir in the powdered chocolate, then add the sugar. Serve immediately. Garnish with a cinnamon stick if desired.