Holiday Recipe: Champurrado (Mexican Spiced Hot Chocolate)

From our kitchen to yours, let this traditional Mexican drink warm you up on a cold winter day!

Champurrado (Mexican hot chocolate)

This thick hot chocolate is delicious served with pan dulce, Mexican sweet rolls


  • 4 cups of milk
  • 2 cups of warm water
  • 1 3-oz disk of Mexican Chocolate (we recommend Somerville, MA-based Taza Chocolate!)
  • 6 oz. piloncillo, whole cane sugar, or dark brown sugar
  • 1/2 cup of masa harina (corn flour)
  • 2 sticks of Mexican cinnamon
  • 1 star anise (optional)


In a large pot, whisk the masa harina into the warm water until thoroughly combined. Add milk, chocolate, piloncillo or sugar, and anise (if using). Let simmer over low heat for 10 minutes, stirring occasionally with a whisk (or a traditional molinillo!), until your champurrado has thickened to the consistency of gravy. Serve hot with pan dulce, and enjoy!

Serves 6-8.

We originally shared this recipe in our November 2014 eNews. Read the stories here!