Masala Herb

Recipes + Food & Travel

  • Home
  • Recipes
  • TRAVEL
  • Contact
  • New? Start HERE!
menu icon
go to homepage
search icon
Homepage link
  • Home
  • RECIPES
  • Contact
  • New? Start Here!
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    You are Here: Masala Herb » Recipes » Central & South American

    Mexican Champurrado Hot Chocolate Recipe

    Published: Dec 16, 2020 · Modified: Sep 12, 2022 by Helene Dsouza

    • Share
    • Tweet
    • Email
    • WhatsApp
    Helene Dsouza
    A spiced thick Mexican hot cocoa to enoy during those cold winter days.
    Total Time: 35 minutes
    Prep Time: 5 minutes
    Cook Time: 30 minutes
    8 servings
    4 from 1 vote
    Jump to Recipe
    Mexican chocolate in a cup
    hot spiced Mexican hot chocolate
    hot champurrado bird's eyes view

    Champurrado is a hot and thick, spiced Mexican chocolate.

    I made Mely Martinez's Champurrado from her new book The Mexican home kitchen.

    hot champurrado
    Recipes from around the world E-Book

    Global Food Recipes

    with Spices and Herbs

    Free E-Book available for a limited time. Grab yours now and get instantly inspired!

    00
    Days
    :
     
    00
    Hours
    :
     
    19
    Minutes
    :
     
    59
    Seconds

    You missed out!

    Recipes from around the world E-Book

    Your Free E-Book 

    was sent to your

    E-Mail Address!

    Please check your Spam folder

    Jump to:
    • 🍫 Ingredients
    • 🔪 How to make it?
    • 🥣 Serving
    • 📖 Recipe

    🍫 Ingredients

    • water
    • piloncillo or other cane sugar like jaggery or brown sugar - I used brown sugar because that's what I had
    • cinnamon stick
    • cloves
    • masa harina or cornflour - I used Maizena because that's what I get in stores
    • chocolate tablets - I used dark cooking chocolate, Mely recommends using Mexican chocolate tablets.

    You have the option to add milk too or a vegan milk to make the drink creamy. I added some milk to mine.

    Mely also shares in her book the option of adding orange peel. I skipped that but I bet it tastes great with it included.

    mexican champurrado drink

    🔪 How to make it?

    The process of preparing a hot mexican chocolate is super simple and the result is a thick delicious beverage.

    Step 1

    Bring ⅔ of the water to boil with the sugar, cinnamon stick, and cloves. The cane sugar should melt in.

    boil water with sugar and spices

    Step 2

    Stir chocolate in and melt it.

    heat up water with spices and chocolate

    Combine remaining ⅓ water with the cornflour to a lump-free smooth liquid.

    Step 3

    Stir cornflour blend into chocolate and whisk it in well.

    Allow the champurrado to thicken.

    Pick out whole spices before serving.

    melt chocolate and add cornflour

    🥣 Serving

    I enjoyed my cup of champurrado the same way that I like my cafe de olla, with some homemade cookies and biscuits.

    Yet, traditionally it is served with churros and tamales.

    Mely has a delicious sweet tamales recipe on her food blog, which I absolutely recommend!

    You have to get this recipe book if you love Mexican food!

    Mexican Champurrado Hot Chocolate Recipe
    Recipes from around the world E-Book

    Global Food Recipes

    with Spices and Herbs

    Free E-Book available for a limited time. Grab yours now and get instantly inspired!

    00
    Days
    :
     
    00
    Hours
    :
     
    19
    Minutes
    :
     
    59
    Seconds

    You missed out!

    Recipes from around the world E-Book

    Your Free E-Book 

    was sent to your

    E-Mail Address!

    Please check your Spam folder

    📖 Recipe

    Mexican chocolate in a cup

    Mexican Champurrado Hot Chocolate Recipe

    A spiced thick Mexican hot cocoa to enoy during those cold winter days.
    4 from 1 vote
    Print Pin Rate
    Course: Drinks
    Cuisine: Mexican
    champurrado recipe, how to make champurrado
    Prep Time: 5 minutes
    Cook Time: 30 minutes
    Total Time: 35 minutes
    Servings: 8 servings
    Calories: 100kcal
    Recipe by: Helene Dsouza

    Ingredients

    • 8 cups Water
    • ½ cup Brown Sugar *see Notes
    • 1 Cinnamon Stick *see Notes
    • 2 Cloves (optional)
    • 2 tablets dark Chocolate *see Notes
    • ¾ cup Cornflour *see Notes
    US - Metric

    Instructions

    • Pour ⅔ of the total water quantity into a pot and heat it up over the stovetop. Keep on a medium-high heat setting.
    • Stir in sugar and throw in whole spices. Allow the sugar to melt in completely and leave to infuse for about 10 mins.
    • Add the chocolate tablets. Simmer, stir occassionaly so that the chocolate melts in.
    • In the meanwhile combine the remaining ⅓ of your water with the cornflour to a smooth consistency. There should be no lumps.
    • Stir the cornflour water blend into the dissolved chocolate and whisk it quickly in over a slow heat setting.
    • Increase the stove heat to a medium flame and allow your hot chocolate to thicken and heat up. Stir occasionally.
    • Pick out your whole spices before you serve it hot in small cups.

    Notes

    Recipe adapted from The Mexican Home Kitchen by Mely Martinez.
    • I didn't have piloncillo or another cane sugar, so I used brown sugar. If you use cane sugar, use about 5 ounces/ 140 grams piloncillo.
    • Mely recommends using a Mexican cinnamon stick.
    • Mely recommends using Mexican chocolate tablets. I used regular dark cooking chocolate tablets with at least 50% chocolate content.
    • I used maizena cornflour but if you can get masa harina, use that instead.
    • Optionally you can also add orange skin (untreated without pesticide) to infuse your hot chocolate.
    • Mely also mentions in her book that you can switch the water with milk or use half water and half milk.

    Equipment

    • Sauce Pan

    Nutrition

    Nutrition Facts
    Mexican Champurrado Hot Chocolate Recipe
    Amount Per Serving
    Calories 100 Calories from Fat 9
    % Daily Value*
    Fat 1g2%
    Saturated Fat 1g5%
    Sodium 17mg1%
    Potassium 18mg1%
    Carbohydrates 25g8%
    Fiber 1g4%
    Sugar 13g14%
    Protein 1g2%
    Calcium 23mg2%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.
    Made this? Get featured!Mention @real.masalaherb or tag #masalaherb!

    More Central & South American

    • Prickly Pear Juice (Cactus Fruit)
    • Spicy Black Bean Dip Recipe
    • Chorizo and Eggs Recipe
    • Peach Salsa Recipe
    • Share
    • Tweet
    • Email
    • WhatsApp

    about masalaherb
    Get to know me & Paul...

    MasalaHerb.com as seen on

    Leave a Comment Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Categories

    Powered by

    Home
    About
    As seen in
    Contact
    Terms and Conditions
    Privacy Policy

    By continuing to use the site, you agree to the use of cookies.

    Masala Herb is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com

    Copyright © 2023 · Magazine Pro Theme On Genesis Framework · WordPress