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RECIPE

Champurrado

Champurrado is a warm, masa-thickened chocolate drink. Whisking the masa smooth before adding it to the pot is the easiest way to avoid lumps.

By Tortilleras Editorial Team · Last updated

Prep10 min
Cook20 min
Total30 min
Yield4 servings

Ingredients

  • 4 cups (960 ml) water or milk, or a mix
  • ¼ cup (30 g) masa harina
  • 1 Mexican cinnamon stick
  • 2–3 oz (55–85 g) Mexican chocolate, chopped
  • 1 small cone piloncillo (about 90 g), or ⅓–½ cup brown sugar to taste
  • 1 tsp vanilla, optional
  • Pinch of salt

Method

  1. 01 · Make a smooth masa slurry

    Whisk the masa harina with ¾ cup of the cool or room-temperature liquid until no dry pockets or lumps remain.

  2. 02 · Warm the liquid and spices

    In a saucepan, combine the remaining liquid, cinnamon stick, piloncillo and pinch of salt. Warm over medium heat, stirring until the sugar dissolves.

  3. 03 · Add the chocolate

    Stir in the chopped Mexican chocolate and simmer gently until it melts. Do not let the pot boil hard.

  4. 04 · Whisk in the masa

    Pour the slurry through a small sieve into the pot while whisking. Keep stirring for 8–12 minutes as the drink thickens and the raw masa taste cooks away.

  5. 05 · Adjust and serve

    Remove the cinnamon stick. Add vanilla if using, taste for sweetness and thin with a splash of hot liquid if it becomes thicker than you like. Serve hot, whisking once more before pouring.

Kitchen note: Champurrado thickens as it stands. Keep extra hot water or milk nearby and whisk in a little just before serving if needed.

Related guidance

How to use and care for a tortilla press explains liners, pressing technique and material care. For troubleshooting, see the masa troubleshooting guide.