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Cozy Champurrado: Best Homemade Mexican Hot Chocolate

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This thick, cozy Mexican hot chocolate is made with masa harina, Mexican chocolate, and warm spices. It’s the perfect winter drink that comes together in under 30 minutes and is sure to impress at any gathering.

Ingredients

Scale
  • 4 cups whole milk
  • 2 tablets Mexican chocolate (Ibarra or Abuelita), roughly chopped
  • 1/4 cup masa harina
  • 1/2 cup warm water
  • 1/4 cup brown sugar, packed
  • 1 cinnamon stick
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • Optional: 1/4 teaspoon ground nutmeg
  • Optional: 1 star anise

Instructions

  1. Mix the masa harina slurry. In a small bowl, combine the 1/4 cup masa harina with the 1/2 cup warm water. Whisk until smooth and no lumps remain. Let it sit for 2 minutes.
  2. Heat the milk and spices. Pour the 4 cups of whole milk into a medium saucepan. Add the cinnamon stick, star anise (if using), and a pinch of salt. Heat over medium heat, stirring occasionally, until hot but not boiling, about 4-5 minutes.
  3. Add the Mexican chocolate. Drop in the chopped chocolate tablets and the brown sugar. Reduce heat to medium-low. Whisk gently until the chocolate is completely melted and the sugar has dissolved, about 3 minutes.
  4. Incorporate the masa harina. Give the masa slurry another quick whisk, then slowly pour it into the pot while whisking constantly. Keep whisking for about 2 minutes until the mixture starts to thicken.
  5. Simmer and stir. Continue cooking over medium-low heat, stirring frequently, for 8-10 minutes. The champurrado should be thick enough to coat the back of a spoon but still pourable.
  6. Finish with vanilla. Remove the pot from heat. Fish out the cinnamon stick and star anise. Stir in the vanilla extract and ground nutmeg if using. Give it one last whisk.
  7. Serve immediately. Pour into warm mugs and enjoy right away.

Notes

For a dairy-free version, use full-fat oat milk or canned coconut milk. For a gluten-free option, use certified gluten-free masa harina. To reduce sugar, cut the brown sugar to 2 tablespoons. The champurrado will thicken as it cools; add a splash of warm milk to thin it out. Leftovers keep in the fridge for up to 3 days; reheat on the stovetop with a splash of milk.

Nutrition

Keywords: champurrado, Mexican hot chocolate, winter drink, holiday drink, masa harina, Mexican chocolate, cozy drink

Find it online: https://goldensimmer.com/cozy-champurrado-best-homemade-mexican-hot-chocolate/