YT Recipe

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

  1. 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

  2. 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

  3. 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

  4. 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

  5. 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

  6. Remove Spice Bundle

    Using tongs, carefully remove the cheesecloth spice bundle from the pot and discard or set aside for another use.

    Time: PT1M

  7. Whisk to Combine

    Whisk the liquid thoroughly to ensure the chocolate and milk are fully incorporated.

    Time: PT2M

  8. 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

  9. 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

Last updated: June 2, 2026

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CHAMPURRADO

Recipe by Simply Mamá Cooks

A traditional Mexican hot chocolate corn drink, thick and sweet, made with masa harina, piloncillo, Mexican chocolate, and evaporated milk. Perfect for chilly mornings or to enjoy alongside tamales.

MediumMexicanServes 4

Shop all ingredients on Amazon in one click • Printable PDF with shopping checklist

Source Video
19m
Prep
15m
Cook
10m
Cleanup
44m
Total

Cost Breakdown

$26.24
Total cost
$6.56
Per serving

Critical Success Points

  • • 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

Safety Warnings

  • • Hot liquids can cause severe burns; handle the saucepan with oven mitts.
  • • Do not leave the pot unattended while it reaches a boil.
  • • Use caution when removing the hot spice bundle.

Frequently Asked Questions

Everything you need to know about this recipe

Q

What is the cultural significance and history of Abuelita's Creamy Champurrado in Mexican cuisine?

A

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.

cultural
Q

What are the traditional regional variations of champurrado across Mexico?

A

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.

cultural
Q

How is Abuelita's Creamy Champurrado traditionally served in Mexican households?

A

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.

cultural
Q

What occasions or celebrations is champurrado traditionally associated with in Mexican culture?

A

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.

cultural
Q

How does champurrado fit into the broader Mexican cuisine tradition?

A

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.

cultural
Q

What are the authentic traditional ingredients for champurrado versus acceptable substitutes?

A

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.

cultural
Q

What other Mexican dishes pair well with Abuelita's Creamy Champurrado?

A

Champurrado pairs beautifully with chicken mole tamales, sweet tamales (tamales de dulce), pan dulce, churros, and even savory breakfast tacos for a balanced meal.

cultural
Q

What are the most common mistakes to avoid when making Abuelita's Creamy Champurrado at home?

A

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.

technical
Q

Why does this champurrado recipe use masa harina instead of cornstarch for thickening?

A

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.

technical
Q

Can I make Abuelita's Creamy Champurrado ahead of time and how should I store it?

A

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.

technical
Q

What does the YouTube channel Simply Mamá Cooks specialize in?

A

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.

channel
Q

How does the YouTube channel Simply Mamá Cooks' approach to Mexican cooking differ from other Mexican cooking channels?

A

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.

channel
More like this:Mexican RecipesBeverage RecipesMore by Simply Mamá Cooks

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