Mexican Champurrado

Makes about 8 Cups


  • 8 cups of water
  • ½ cup of sugar
  • 1 cinnamon stick
  • 2 Mexican Chocolate tablets 6.5 ounces
  • ¾ cup of masa harina corn flour


Place 6 cups of water in a large saucepan along with the sugar and the cinnamon stick. Heat water until it starts boiling and then reduce the heat and allow to simmer for about 4-5 minutes until the sugar has melted.

Once the sugar has dissolved, add the 2 Mexican Chocolate Tablets and allow about 5 minutes to dissolve, stirring from time to time.

Meanwhile, in a medium bowl, pour the other 2 cups of water and mix in the masa harina. Mix well with an egg beater if possible to avoid any clumps. Make sure you have a very creamy texture.

When the chocolate has completely dissolved, slowly pour the masa harina mixture into the saucepan while stirring, to make sure there are no clumps. If you want to be safe and avoid masa harina clumps, use a strainer to pour the mixture.

Turn the heat to medium-high until the Champurrado starts boiling, and then reduce the heat to low and gently simmer, stirring constantly. After 6-8 minutes the mixture will thicken. Allow to cook for 5 more minutes. Be careful while serving the champurrado, its thick consistency keeps the drink extremely hot!

Some people like a very thick consistency. Try the recipe with the ingredients mentioned above, and if you still want a thicker consistency, then add 2 or 4 more tablespoons of masa harina mixed with ½ cup of water.

You can use half the amount of water and half of milk, or just milk to make the Champurrado.

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