Champurrado Recipe: Authentic Mexican Hot Chocolate

Thickened with masa harina, this champurrado recipe yields an intensely rich, velvety Mexican hot chocolate. Spiced with star anise and sweetened with piloncillo, it’s a comforting drink perfect for chilly days and holiday mornings.

Why this recipe works

Champurrado (pronounced chom-poo-rah-doe) is a traditional Mexican hot chocolate made thick by adding masa harina to an atole base. The resulting drink is thicker and more substantial than standard hot cocoa—creamy, slightly grainy from the Mexican chocolate, and deeply flavored. This version uses star anise to echo the caramel and molasses notes of piloncillo, producing a warm, layered flavor profile that’s especially welcome on cold days.

Ingredients you will need

A printable recipe card with exact measurements and a consolidated ingredient list is included below. The essentials are masa harina (for thickening), Mexican chocolate (for authentic texture and warm spices), piloncillo or brown sugar (for sweetness), whole milk, and a touch of ground anise or star anise for aroma.

Ingredient info and substitution suggestions

Anise: Ground anise seeds or ground star anise add a subtle licorice note that enhances the chocolate and piloncillo. If you don’t care for that flavor, omit the anise or substitute a cinnamon stick.

Masa harina: This dried corn flour is what gives champurrado its signature body. It’s commonly labeled “masa harina” in grocery stores and can usually be found in the international aisle near tortillas.

Mexican chocolate: Mexican chocolate (brands such as Ibarra or Abuelita) is coarser and spiced, often including cinnamon. It melts into the drink and creates the classic texture and taste; if you must substitute, use cocoa powder plus sugar and cinnamon, but the authentic chocolate is recommended.

Sugar: Traditionally piloncillo—unrefined brown sugar shaped into cones—is used. If you don’t have piloncillo, packed brown sugar can be substituted.

Additions: For a subtle heat, add a small pinch of cayenne. A cinnamon stick makes a pretty garnish and works well for stirring.

How to make champurrado: Mexican hot chocolate

Step-by-step photos accompany the method below. Scroll to the printable recipe card at the end for exact measurements and a condensed version of the instructions.

1. In a large saucepan, whisk the masa harina into the warm water until smooth and lump-free.
2. Add the milk, chopped Mexican chocolate, piloncillo (or brown sugar), and ground anise. Stir to combine.
3. Heat the mixture over medium until it just reaches a boil, then lower the heat and simmer uncovered for about 10 minutes, whisking occasionally, until the chocolate is melted and the sugar has dissolved. The consistency should be thick and smooth but still pourable. Serve hot.

Frequently asked questions & expert tips

Serving suggestions

Serve champurrado warm. The ideal consistency is similar to a thin pudding—thick and velvety but still pourable. Keep it warm to prevent further thickening. It pairs beautifully with sweet breads and pastries such as conchas or with savory items like tamales. Optional garnishes include a cinnamon stick, star anise, a dollop of whipped cream or Mexican crema, or a dusting of cinnamon.

More Mexican-inspired recipes

• Conchas (Mexican sweet bread)
• Quesados (savory cheese bites)
• Mexican-style grilled corn
• Traditional Mexican cookie rings

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