How to make Champurrado – A Mexican Thick Hot Chocolate

Posted · 50 Comments


Written by Mely of Mexico In My Kitchen

Chocolate has been called the “drink of the Gods”, and the Mexican History books will narrate how it was given to the soldiers to give strength, and how it was a drink reserved for the priests and the wealthy. Even Hernán Cortés wrote to King Carlos I of Spain telling him that he had found a “drink that builds up resistance and fights fatigue.”


It still does give resistance and strength to the people that work the land of the cocoa plantations in the Southern part of México. While working as a School Teacher for 2 years in a Cacao Bean plantation in Tabasco, I saw first hand how the men would go to work very early in the morning, carrying with them a full canteen of “pozol.”  A drink made of water, corn dough, and ground cocoa beans. Pozol sustained them in their hard work until the midday hour when the high temperatures would reach 90 degrees in the jungle-like area of southeast México.

Pozol is a drink is for the summer.  Since today is a cold day, it calls for a hot drink to nourish and keep our body warm.

Champurrado, similar to pozol, is a hot thick drink also made of corn dough and chocolate.  There are several variations of Champurrado.  Some add water, milk, or both. Some even add star anise for extra flavor.

Here is my personal recipe for you to try and enjoy in these cold days.

How to make Champurrado – A Mexican Thick Hot Chocolate

Serving Size: Serves 6

How to make Champurrado – A Mexican Thick Hot Chocolate

Champurrado is a hot thick Mexican drink made of corn masa and chocolate.



  1. In a medium size pot, simmer the milk along with the piloncillo, cinnamon and chocolate until it dissolves. This will take about 6-8 minutes.
  2. Mix the corn flour with the 2 cups of water until all the lumps have dissolved. If needed, use a strainer to get a fine mixture.
  3. Add the corn flour mixture to the pot and stir. Keep simmering at low heat and keep stirring for about 8-10 more minutes until the chocolate has a light gravy consistency.

Warning: Since this is a slightly thick drink it is hotter that you may think, be careful while serving and drinking.

Serve and enjoy!


* The Champurrado’s consistency is like that of a light gravy. If you want a lighter version, reduce the amount of corn flour to 1/3 cup.

* If fresh corn masa is available in your area use 1 cup of masa instead of the corn flour.

* Piloncillo or Panela is unrefined whole cane sugar.  (For more information on natural sweeteners, click here)


When buying Piloncillo or Panela, make sure it is pure (credit cheryl here). Some stores carry a look alike version that is just regular sugar in the form of a cone and doesn’t have the flavor or nutrients of Piloncillo.

* To easily cut the piloncillo, warm the piloncillo first.  This will soften the piloncillo.

Have you ever had Champurrado?  What’s your favorite warm drink during this time of the year?

50 Responses to "How to make Champurrado – A Mexican Thick Hot Chocolate"
  1. I had some for the first time last year. I wasn’t sure what to think. I am going to try making it myself this year! :) My favorite drink this time of year is my own tea blend or hot cocoa.

  2. I have never heard of this before! Awesome! :-)

  3. Jasanna says:

    This sounds delicious! I’ve seen piloncillo but not known what it was! Now I know and I’ll have to watch out for the pure variety. Are there any corn flours or masa that are non-GMO that you know of?

  4. Sara says:

    So interesting that you add corn flour at the end. I’ve made Mexican hot chocolate by just melting Ibarra in milk, this is definitely a step up.

  5. Patty says:

    There is a man and wife that come to our house about every 2 weeks selling tamales. In the back of their car, nestled between the pots of tamales, is a big cauldron of champurrado. The gentleman says it’s the recipe his grandmother made for the field workers back in his home town. It has become a special treat for me. Thank you for posting this recipe, now I can share it with my friends and family!

  6. Lizbeth says:

    This is great! my mom is at mexico and im recieving a posada in a few days. my cousins dont know how to make it so this helps out a lot!

  7. maria says:

    This sounds delicious! My mom would make me a similar drink when I was a new mom and beginning to nurse my daughter. It’s thick consistency and starchiness helps boost supply. Thank you so much for the recipe. I will be needing it soon… as fall is around the corner :)

    • Martha says:

      Actually what boosts your supply is the amount of fluids you are consuming and not necessarily the contents of the drink. This is why many other cultures such as Japanese, Chinese, indian, Mexican, central American, south American, etc. have similar customs of having “fluid” type foods to boost their supply.

      I can’t wait to try making Champurrado, I’m planning on asking my grandmother, since my mom has no idea, but this recipe sure is a start.

  8. Angel says:

    As a young boy I remember having this drink on Christmas and there’s nothing in my opinion that comes even close to the aroma that fills the house and that sweet comfort chocolate drink brings a smile every time to my face.

  9. Maria says:

    I love atole the masa :) and maizena…hmmmm…but tonight I will be making champurrado, thank you for the recipe.

  10. Versa says:

    My dad used to make us atole and I just love it, especially the memories of my dad that come to mind now that I make it. I have never had champurrado but I will definitely be making it. Thanks for the recipe!

  11. Andrea Castaneda says:

    I always have to beg Mami to make some (I could. Drink this All fall & winter!) She hates making it…
    Now I can make my own!

  12. Tia RuRu says:

    I tasted it for the first time yesterday at a Resturant in town…And it was very tasty…Thanks for the recipe I sure will make it for my family….

  13. Celia Glover says:

    I love this drink , I will be trying this recipe, I usually buy it from Food City in Phoenix AZ , this year I have moved to Nebraska and do not have the luxury of running to the market for a quick cup, at least I have not found it yet, THANKS FOR THE RECIPE AND A TOUCH OF HOME !

  14. Amelia says:

    i used to take the bus across town in Los Angeles to get champurado and tamales. When i moved to Oklahoma in 1990 i realized that the only way i was going to eat tamales was if i cooked them myself. i have been looking for a champurrado recipe. we now have more hispanic food in Tulsa Ok but i have not found champurado anywhere. thanks

  15. Alexandra says:

    Thanks for this recipe, I grew up in California and we had delicious Champurado made at our church as soon as the weather changed. Now that we’re on the East Coast and I seem to be the only Mexican around, I’m thankful for this site so that I can make it now. It’s hard to find ingredients but I’m determined.

  16. Melina says:

    Hello Mely, I tried the recipe last night and it came out AWESOME! I use a lot of your recipes and I have all been a success. Thank you so much

  17. ana says:

    I grow up with chapurrado!! Is a traditional drink in Decembefrom
    I’m from sinaloa and we love champurrado

  18. don says:

    I had some last night for the first time man it was good going to try and make it today wish me luck

  19. silkfur says:

    If you’re using fresh masa instead of corn flour, how much do you use? Still a 1\2 cup?

  20. Christina says:

    Thank you for sharing this recipe. When I was younger, my Nana made this for me, but I was too young to be concerned about how it was made! Huge regret! I wish I had this and her simple pinwheel cookie recipes! Fortunately, I was part of the tamale making team at Christmas time!

  21. Fernando says:

    This ancient indigenous drink is very delicious and keep up the heritage and culture and most to teach the children

  22. LoveMexicanFood says:

    I am black and I love love love love love Mexican food and drinks. A friend of mines always tellls me how her mom makes this every Christmas. I am so glad you have shared the recipe. Thank you, I am going to do this myself this year! Thank you thank you.

  23. Maria (San Diego) says:

    You know the only place I to buy Chapurado is with the Tamale People on the Corner & I always wondered how this wonderful winter drink was made. I didn’t occur to me to look it up until a co-worker asked me. I love the description you left on how & when we used this in Mexican History. Thank you so much for sharing.

  24. christina says:

    I love this drink …. It’s so comforting……

  25. Leticia says:

    Thank you for this recipe, my mom makes champurrado every year for Christmas and we all take turns stirring the pot making sure it doesn’t burn because if it does on your watch you have a the entire family giving you dirty looks! lol My mom had a stroke a couple of years ago and when we ask her for recipes now she forgets some of the ingredients plus they never come out the same like her delishes gorditas de azucar mmm I’m still trying to get it right and I’ve watched and helped her make them but…. anyway back to the champurrado, thank you again for the recipe :)

  26. Zelma says:

    I had this in Mexico in 1953 and have always wanted to fix it. Thanks for the detailed recipe.

  27. Noemi Lozano says:

    I just made it for my kiddos. I added a little bit of oatmeal and grits. My 1 yr old loved it. It’s delicious!

  28. Rose says:

    Thank you for posting this recipe. I assumed Mexican champurrado was identical to Filipino champorado, but I was wrong (the Filipino version is a rice porridge with cacao). The Mexican version sounds like a comforting drink. I look forward to making this for the winter!

  29. Brizzi says:

    in El Paso we use Carnation canned milk and anise ssed for extra flavor !! MM just cant get enouph if its made right;)

  30. steph says:

    How much does this recipe make?

  31. Mary says:

    Thanks for the recipe! I just finished making it and it taste delicious.

  32. roxana says:

    Can i use chocolate la abuelita instead of the chocolate you described?

  33. Celena says:

    I’ve been thinking about this drink. I had it last winter and it took me to my childhood and a lost memory of a posada.
    Having a pot on my stove makes me think of my grandmother. Happy tears.
    Thanks for the recipe.

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