Champurrado Mexican Hot Chocolate Recipe

Warm up your holidays with this authentic Champurrado Mexican Hot Chocolate recipe! A cherished Christmas morning tradition, this rich and decadent hot chocolate is the perfect complement to tamales and sweet bread. This recipe, inspired by Nestle's Very Best Baking, delivers a luxuriously smooth and intensely flavorful drink that will become your new holiday favorite. Easy to make and incredibly satisfying, get ready to experience the magic of Champurrado!

Prep Time 10 mins
Cook Time 30 mins
Calories 169.8 kcal
Protein 3g
Rating 4.5 (6 Reviews)
Champurrado Mexican Hot Chocolate 19

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Champurrado Mexican Hot Chocolate

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How to Make Champurrado Mexican Hot Chocolate

  1. In a large saucepan, combine 8 cups (1.9 liters) of water and 2 cinnamon sticks.
  2. Bring the water and cinnamon to a boil over medium-high heat.
  3. In a blender, combine 2 cups (473 ml) of water and 1 cup (120g) masa harina. Blend until completely smooth.
  4. Strain the blended masa harina mixture through a fine-mesh sieve into the simmering cinnamon-water mixture in the saucepan. This ensures a perfectly smooth texture.
  5. Bring the mixture back to a boil, then reduce heat to low.
  6. Cook, stirring constantly with a wire whisk, for 6-7 minutes, or until the Champurrado has thickened to your desired consistency.
  7. Remove from heat and stir in 1 cup (200g) granulated sugar, 1 cup (170g) semi-sweet chocolate chips, and 1 teaspoon of vanilla extract.
  8. Stir until the chocolate is completely melted and the flavors are well combined. Serve immediately and enjoy!

Nutrition Information (Approximate per serving)

Sodium

0 g

Sugar

106g

Fat

4g

Carbs

12g