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Easy Champurrado Recipe in 20 Minutes

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A thick, comforting Mexican hot chocolate made with masa harina and Mexican chocolate, ready in just 20 minutes. This easy champurrado is rich, slightly grainy, and deeply satisfying—perfect for cold evenings.

Ingredients

Scale
  • 4 cups whole milk (or 2% for a lighter version)
  • 1/4 cup masa harina (preferably Maseca brand)
  • 1/2 cup cold water
  • 4 ounces Mexican chocolate (Ibarra or Abuelita)
  • 1/4 cup brown sugar (packed, light or dark)
  • 1 cinnamon stick (Mexican canela if available)
  • 1 teaspoon vanilla extract (pure)
  • Pinch of salt
  • 1 tablespoon unsweetened cocoa powder (optional)
  • Pinch of cayenne or ancho chili powder (optional)
  • 1 star anise (optional)

Instructions

  1. In a small bowl, whisk together the masa harina and cold water until completely smooth. Set aside.
  2. Pour the milk into a medium saucepan and add the cinnamon stick. Heat over medium heat until small bubbles form around the edges, about 3-4 minutes. Do not let it boil.
  3. Ladle about 1/2 cup of the hot milk into the masa mixture and whisk until smooth. Pour the tempered mixture back into the saucepan, whisking constantly.
  4. Continue cooking over medium heat, whisking frequently, for about 5-7 minutes until the mixture thickens and coats the back of a spoon.
  5. Break the Mexican chocolate into pieces and add to the pot along with the brown sugar and pinch of salt. Whisk constantly until the chocolate is completely melted and incorporated, about 2 minutes.
  6. Reduce heat to low and let the champurrado simmer gently for 5 minutes, stirring occasionally. Add the vanilla extract in the last minute. If using optional cocoa powder or chili, add it now.
  7. Remove the cinnamon stick. Give the champurrado one final whisk.
  8. Serve immediately in warm mugs.

Notes

For lump-free champurrado, always dissolve masa harina in cold water first. If the drink becomes too thick, whisk in a splash of warm milk. If too thin, let it simmer a few extra minutes. Leftovers can be stored in the refrigerator for up to 3 days and reheated gently with a splash of milk.

Nutrition

Keywords: champurrado, Mexican hot chocolate, easy champurrado, masa harina, Mexican chocolate, warm drink, comfort drink

Find it online: https://perkypan.com/easy-champurrado-recipe-in-20-minutes/