Champurrado
CHAMPURRADO is a medium Mexican recipe that serves 4. 210 calories per serving. Recipe by Simply Mamá Cooks on YouTube.
Prep: 10 min | Cook: 30 min | Total: 50 min
Cost: $26.24 total, $6.56 per serving
Ingredients
- 1 stick Cinnamon Stick
- 4 pieces Whole Cloves
- 4 pieces Allspice Berries
- 1 piece Cheesecloth (Small square to bundle spices)
- 0.5 cup Warm Water (For mixing masa)
- 0.33 cup Masa Harina (Maseca brand) (Corn flour for thickening)
- 2 oz Piloncillo (Can substitute dark brown sugar)
- 1 tablet Mexican Chocolate Tablet (Traditional tablet (~3.5 oz) with cinnamon)
- 1 pinch Salt
- 12 oz Evaporated Milk (One 12‑oz can)
- 4 cup Water
Instructions
Bundle Spices
Place the cinnamon stick, whole cloves, and allspice berries in the center of a small piece of cheesecloth and tie it into a bundle.
Time: PT3M
Prepare Masa Mixture
In a small bowl, combine 1/3 cup masa harina with 1/2 cup warm water, stir until smooth, and set aside.
Time: PT2M
Boil Water with Spices
Add 4 cups of water to the saucepan, drop in the cheesecloth spice bundle, and bring to a rolling boil.
Time: PT5M
Temperature: 212°F
Dissolve Piloncillo and Salt
Stir in the 2 oz piloncillo (or dark brown sugar) and a pinch of salt. Reduce heat and let it dissolve, letting the mixture steep for about 5 minutes.
Time: PT5M
Add Chocolate and Evaporated Milk
Add the whole Mexican chocolate tablet and the 12 oz can of evaporated milk to the pot. Stir gently and keep the heat on low‑medium until the chocolate fully melts and the mixture is smooth.
Time: PT5M
Temperature: 185°F
Remove Spice Bundle
Using tongs, carefully remove the cheesecloth spice bundle from the pot and discard or set aside for another use.
Time: PT1M
Whisk to Combine
Whisk the liquid thoroughly to ensure the chocolate and milk are fully incorporated.
Time: PT2M
Thicken with Masa
Slowly pour the prepared masa mixture into the pot while whisking continuously. Continue to simmer on low heat, whisking, until the champurrado gently bubbles and thickens to a creamy consistency (about 8‑10 minutes).
Time: PT10M
Temperature: 185°F
Serve
Ladle the hot champurrado into mugs and enjoy immediately, optionally with a sprinkle of cinnamon on top.
Time: PT1M
Nutrition Facts
- Calories
- 210
- Protein
- 6g
- Carbohydrates
- 22g
- Fat
- 8g
- Fiber
- 0.5g
Dietary info: Vegetarian, Gluten-Free (when using corn masa), Dairy
Allergens: Milk, Soy (if chocolate contains soy lecithin), Corn
Ingredient Substitutions
- Instead of Whole Cloves: Ground cloves (use 1/8 tsp)
- Instead of Allspice Berries: Ground allspice (use 1/8 tsp)
- Instead of Cheesecloth: Fine mesh strainer
- Instead of Masa Harina (Maseca brand): Cornstarch (use 2 tbsp, but texture will differ)
- Instead of Piloncillo: Dark brown sugar (use 1/3 cup)
- Instead of Mexican Chocolate Tablet: Semi-sweet chocolate with 1 tsp ground cinnamon
- Instead of Evaporated Milk: Whole milk (use 1 cup, but less creamy)
Equipment Needed
- Saucepan
- Cheesecloth
- Whisk
- Measuring Cups
- Ladle or Spoon
Critical Steps — Do Not Skip
- Boiling water with the spice bundle to extract flavors
- Melting the Mexican chocolate completely before adding masa
- Whisking the masa mixture in while simmering to achieve proper thickness without lumps
Chef Tips from the Video
- Use a traditional molinillo for authentic frothy texture.
- For a richer flavor, substitute half of the evaporated milk with heavy cream.
- Toast the whole spices briefly before bundling for an extra depth of flavor.
Troubleshooting
Lumps form when adding masa mixture.
Whisk the masa mixture vigorously before adding, and pour it in a thin stream while continuously whisking.
Champurrado is too thin.
Simmer longer to reduce, or add an extra tablespoon of masa harina dissolved in water.
Champurrado becomes grainy or curdles.
Keep the heat low and avoid a hard boil; stir constantly while thickening.
Storage
Refrigerator: Store in an airtight container for up to 4 days. Reheat gently on the stove, adding a splash of milk or water if needed.
Freezer: Can be frozen in a freezer‑safe container for up to 1 month. Thaw overnight and reheat, stirring to restore smooth texture.
Room temperature: Not recommended to keep at room temperature for more than 2 hours due to dairy content.
Make-Ahead Tips
- Prepare the masa‑water mixture up to step 2 and refrigerate for up to 24 hours.
- The base (water, spices, piloncillo, chocolate, milk) can be made a day ahead; store separately and add masa when ready to serve.
Frequently Asked Questions
What is the cultural significance and history of Abuelita's Creamy Champurrado in Mexican cuisine?
Champurrado is a traditional Mexican atole made with chocolate and masa, often enjoyed during celebrations like Día de los Muertos, Christmas, and winter festivals. It traces back to pre‑Hispanic corn drinks, later enriched with Spanish chocolate, becoming a comforting staple for families.
What are the traditional regional variations of champurrado across Mexico?
In central Mexico, champurrado is made with piloncillo and Mexican chocolate, while in the Yucatán, it may include cinnamon and sometimes a splash of rum. Some coastal regions add a hint of orange zest, and in Oaxaca, a thicker version uses more masa and is served with sweet bread.
How is Abuelita's Creamy Champurrado traditionally served in Mexican households?
It is served hot in mugs or traditional clay cups, often topped with a sprinkle of ground cinnamon. It is commonly paired with tamales, pan dulce, or churros, especially during cold mornings and holiday gatherings.
What occasions or celebrations is champurrado traditionally associated with in Mexican culture?
Champurrado is a staple at Día de los Muertos, Las Posadas, Christmas Eve (Nochebuena), and birthday celebrations. It is also enjoyed as a breakfast drink during the colder months.
How does champurrado fit into the broader Mexican cuisine tradition?
Champurrado belongs to the family of atole drinks, which are corn‑based beverages flavored with various ingredients. It showcases the Mexican tradition of turning simple corn masa into both savory and sweet dishes, reflecting the blend of indigenous and Spanish influences.
What are the authentic traditional ingredients for champurrado versus acceptable substitutes?
Authentic ingredients include masa harina, piloncillo, Mexican chocolate tablets, cinnamon, cloves, allspice, and evaporated milk. Acceptable substitutes are dark brown sugar for piloncillo, semi‑sweet chocolate with added cinnamon for the chocolate tablet, and whole milk or cream in place of evaporated milk.
What other Mexican dishes pair well with Abuelita's Creamy Champurrado?
Champurrado pairs beautifully with chicken mole tamales, sweet tamales (tamales de dulce), pan dulce, churros, and even savory breakfast tacos for a balanced meal.
What are the most common mistakes to avoid when making Abuelita's Creamy Champurrado at home?
Common mistakes include letting the mixture boil vigorously, which can cause graininess; adding the masa mixture too quickly, leading to lumps; and not allowing enough simmer time for the flavors to meld. Keep the heat low and whisk continuously when thickening.
Why does this champurrado recipe use masa harina instead of cornstarch for thickening?
Masa harina provides a characteristic corn flavor and a smoother, creamier texture that is traditional to Mexican atole drinks. Cornstarch would thicken the liquid but lack the authentic taste and slightly gritty mouthfeel of masa.
Can I make Abuelita's Creamy Champurrado ahead of time and how should I store it?
Yes, you can prepare the base (water, spices, piloncillo, chocolate, and milk) up to step 5 and refrigerate for up to 24 hours. Add the masa mixture and reheat gently before serving. Store the finished drink in an airtight container in the refrigerator for up to 4 days.
What does the YouTube channel Simply Mamá Cooks specialize in?
The YouTube channel Simply Mamá Cooks specializes in authentic Latin American home cooking, focusing on family recipes, traditional techniques, and approachable step‑by‑step tutorials for home cooks.
How does the YouTube channel Simply Mamá Cooks' approach to Mexican cooking differ from other Mexican cooking channels?
Simply Mamá Cooks emphasizes personal family stories, uses everyday pantry ingredients, and often demonstrates traditional tools like the molinillo, offering a warm, home‑style perspective rather than restaurant‑level plating.
Last updated: September 1, 2026
