Mexican Champurrado

Growing up in Mexico, champurrado was more than a drink. It was a ritual of warmth and community during Dia de Muertos and Guadalupe-Reyes. Guadalupe-Reyes is the season that begins with Virgen de Guadalupe Day on December 12 and ends with Dia de Reyes (Three Kings Day) on January 6. This season includes las posadas (a nine-day celebration of the Christmas story), as well as Christmas and New Year’s Day.

The blend of cocoa and corn is served as an accompaniment to tamales, buñuelos and churros, some of the most popular Mexican foods during the holidays. For years, I’ve continued the tradition of serving champurrado to my family during this special time, while sharing its history and culture, and teaching future generations how to make champurrado.

What is champurrado?

Traditional Mexican champurrado is a warm, thick beverage made with masa harina (corn flour), water or milk, piloncillo or brown sugar, cinnamon and Mexican chocolate. The drink’s history can be traced back to pre-Columbian Mesoamerican civilizations, where beverages made from maize were central to daily life and ceremonial practices. The masa harina lends champurrado its thick, rustic and slightly gritty texture, while the chocolate and cinnamon impart rich flavor.

Champurrado can easily be mistaken for Mexican hot chocolate. But Mexican hot chocolate, or chocolate caliente, is primarily made by mixing Mexican chocolate tablets or cocoa powder with milk or water and sugar. It does not typically contain masa harina. It has a thinner consistency and smoother texture compared to champurrado.

How do you make champurrado?

The process of making champurrado typically involves mixing masa harina with water or milk to form a ball of dough, which is then combined with water or milk and simmered with chocolate tablets, cinnamon and other spices such as cloves and star anise. Some find it easier to make masa—a dough made with corn flour and warm water—then break it into chunks and add it to a blender with water to minimize any clumping and gritty texture.

What does champurrado taste like?

Champurrado has a unique flavor profile due to the combination of masa harina, chocolate and cinnamon. It tends to be rich and comforting, with a hint of corn flavor from the masa harina. Mexican hot chocolate, on the other hand, has a more straightforward chocolate flavor, which can vary depending on the type and quality of chocolate used. Champurrado is often sweetened to taste and can be enriched with spices for added complexity.

Champurrado Ingredients

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• Piloncillo cone: Piloncillo is unrefined sugar with a caramel-like sweetness that enriches the flavor with its distinctive molasses notes.
• Mexican chocolate: Usually sold in tablet form, this ingredient is essential for its rich cocoa flavor that has a hint of cinnamon. It’s integral to the traditional taste of champurrado.
• Masa harina: The masa harina for champurrado is prepared by combining it with warm water, salt and all-purpose flour until a smooth ball of dough forms.
• Cinnamon and cloves: These spices infuse champurrado with warm, aromatic notes, enhancing its overall flavor with their earthy and sweet undertones.
• Vanilla extract: Vanilla adds a delicate sweetness and aromatic depth that balances the richness of the chocolate.

Directions

Step 1: Make the masa

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Sift the masa harina, all-purpose flour and salt through a fine mesh strainer into a large bowl. Stir in 3/4 cup of warm water.

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Knead until the mixture forms a smooth ball, about 8 to 10 minutes.

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Weigh out 10-1/2 ounces of the masa mixture.

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Save any remaining masa for making corn tortillas or another use.

Step 2: Blend the masa in water

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Add 2 cups of water to a blender. Break the masa into small pieces and add it to the blender.

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Process the two until they’re smooth.

Editor’s Tip: It’s OK if you still see a few masa clumps in the mixture.

Step 3: Simmer the chocolate

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In a large saucepan over medium heat, combine the remaining 2 quarts of water with the piloncillo, Mexican chocolate, cinnamon stick and cloves. Bring the mixture to a boil, stirring occasionally.

Step 4: Stir masa into the chocolate

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Once the piloncillo and chocolate mixture comes to boil, remove and discard cinnamon stick and cloves. Pour masa mixture through a fine mesh strainer into the chocolate mixture. Reduce the heat and simmer the champurrado for 20 minutes, stirring frequently to avoid any clumping or burning. The aroma of piloncillo, chocolate and spices will permeate your home as the mixture simmers.

Step 5: Add the vanilla

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Stir in the vanilla.

Five minutes before turning off the heat, add the vanilla extract and continue stirring until the champurrado mixture is thick and can coat the back of a spoon.

Step 6: Let rest

Remove the champurrado from the heat. Let it stand for 10 minutes before serving it.

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Champurrado Variations

Every family has their own way of making champurrado. Here are a few variations:

• Use milk instead of water: For a creamier champurrado, use milk or evaporated milk instead of water when dissolving the piloncillo and chocolate.
• Make vegan or non-dairy champurrado: Instead of dairy milk, use almond milk, coconut milk, soy milk or oat milk.
• Use a different sweetener: Piloncillo is the sweetener of choice. But in some regions of the United States, it can be difficult to find. Use brown sugar or a combination of sugars (brown, light brown or granulated).
• Use other warming spices: Besides the cloves and cinnamon, I like to add nutmeg, allspice and star anise.
• Thin out the champurrado: For a thinner consistency, use less masa and add more water.
• Turn champurrado into a cocktail: Add a splash of rum or Kahlua for a cozy adult beverage.

How to Store Champurrado

Store leftover champurrado in the refrigerator in a tightly sealed container. It will last for up to four days.

Champurrado can be frozen in a freezer-safe container or zip-top freezer bag. Remember to leave some room for expansion during the freezing process. It will last approximately three months when frozen properly. When ready to enjoy, thaw frozen champurrado in the refrigerator overnight, then transfer it to a saucepan and reheat it over medium-low heat, stirring frequently.

Champurrado Tips

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Can you make champurrado without masa?

Yes, you can make champurrado without masa. Substitutes will alter the its traditional look and flavor, but here are some alternatives:

Use cornstarch, all-purpose flour or oat flour to thicken champurrado for a drink that’s closer to a chocolate atole. Make a slurry with 3 tablespoons of cornstarch (or all-purpose flour or oat flour) and 1/2 cup cold water. Add it to the simmering champurrado and cook until the mixture thickens to your desired consistency.

What do you eat with champurrado?

Traditionally, champurrado is served with desserts such as pan dulce, pan de muerto, buñuelos or churros. It’s a great beverage to dunk spongy breads into.

Champurrado also makes a great accompaniment to Mexican breakfast dishes, such as breakfast tacos and scrambled egg with refried beans. It’s also the perfect beverage to tame the heat of huevos rancheros or chilaquiles.