Forktionary

Champurrado With Honey Mexican Hot Chocolate Recipe

Indulge in the rich, comforting warmth of authentic Mexican Champurrado! This recipe elevates the classic hot chocolate with a touch of sweet honey and the aromatic spice of cinnamon. Made with creamy masa harina, bittersweet Mexican chocolate, and a hint of honey, this drink is perfect for chilly evenings or a cozy brunch. Learn how to make this decadent treat in just 25 minutes!

Prep Time 5 mins
Cook Time 25 mins
Calories 504.9 kcal
Protein 23g
Rating 5.0 (4 Reviews)
Champurrado With Honey Mexican Hot Chocolate 15

Recipe Actions

Share this recipe:

Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Champurrado With Honey Mexican Hot Chocolate

  • Cinnamon Stick
  • 4 ounces Mexican chocolate (Abuelita brand recommended)
  • Masa Harina Flour
  • 4 cups whole milk (or milk of choice)
  • 2 tablespoons honey

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Champurrado With Honey Mexican Hot Chocolate? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

How to Make Champurrado With Honey Mexican Hot Chocolate

  1. In a medium saucepan, combine 2 cinnamon sticks, 4 ounces Mexican chocolate (Abuelita brand recommended), and 2 cups of water.
  2. Bring the mixture to a simmer over medium heat, stirring constantly until the chocolate is completely melted and the mixture is smooth.
  3. In a separate bowl, whisk together 1/2 cup masa harina (corn flour) and 1 cup of water until a smooth, lump-free paste forms.
  4. Gradually pour the masa harina mixture into the simmering chocolate, whisking continuously to prevent lumps.
  5. Add 4 cups of milk (whole milk recommended) and 2 tablespoons of honey to the pot. Reduce heat to low and simmer gently for 10-15 minutes, stirring frequently to prevent sticking and burning. The champurrado should thicken to the consistency of heavy cream.
  6. If the champurrado becomes too thick, add more milk, 1/4 cup at a time, until you reach your desired consistency.
  7. For an authentic touch, froth the champurrado using a molinillo (Mexican whisk) before serving. If you don't have a molinillo, you can use a whisk or frother.
  8. Serve hot and enjoy! Garnish with extra cinnamon and a sprinkle of cocoa powder if desired.

Nutrition Information (Approximate per serving)

Sodium

6 g

Sugar

279g

Fat

35g

Carbs

31g

Recipe Tags (Choose a tag and find related recipes!)

30 Minutes Or Less Time To Make Course Cuisine Preparation 5 Ingredients Or Less Beverages Mexican Easy