How to Make Champurrado: Authentic Mexican Hot Chocolate Recipe

Fresh masa or masa harina, piloncillo (Mexican brown sugar), and Mexican chocolate tablets can all be found in most Latin American grocery stores. For extra authenticity, you can even use a traditional wooden whisk, called a molinillo, used specifically for treats like champurrado.

• 6 cups water (or 6 cups milk if you prefer a richer consistency), plus 2 cups
• ¾ cup white sugar or piloncillo
• 2 cinnamon sticks
• 1 cup Mexican chocolate, about 2 ½ discs
• 1 cup masa harina

1. 1

   In a large saucepan, heat 6 cups of water to a boil over medium heat with the sugar (or piloncillo, if using) and cinnamon sticks. Reduce heat, and allow to simmer until the sugar has completely dissolved.

2. 2

   Add the chocolate, and, stirring occasionally, allow to melt completely.

3. 3

   While the chocolate is melting, combine the remaining cups of water and masa harina in a separate bowl. Mix until no lumps remain.

4. 4

   Carefully add the flour mixture to the saucepan with the chocolate, whisking continuously. Return the heat to medium-heat to bring to a boil, then drop back to a simmer once more.

5. 5

   For a traditional, thick consistency, stir constantly at a low simmer for another 10 minutes.

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