Champurrado
CHAMPURRADO is a easy Mexican recipe that serves 6. 210 calories per serving. Recipe by Cooking Con Claudia on YouTube.
Prep: 5 min | Cook: 20 min | Total: 35 min
Cost: $23.58 total, $3.93 per serving
Ingredients
- 2 pieces Piloncillo (Mexican unrefined cane sugar, broken into chunks)
- 2 discs Abuelita Chocolate (Mexican chocolate tablets)
- 1 tablespoon Mexican Vanilla Blend (Vanilla extract with Mexican spices)
- 0.5 gallon Milk (Whole milk for richness)
- 5 cups Water (Filtered or tap water)
- 1 cup Maseca (Masa Harina) (Corn flour for thickening)
- 1 can Evaporated Milk (12 oz (354 ml) can)
- 2 sticks Cinnamon Sticks (Whole sticks for spice bundle)
- 10 pieces Whole Cloves (Whole cloves for spice bundle)
- 1 pinch Salt (Enhances flavor)
Instructions
Prepare Spice Bundle
Tie the two cinnamon sticks and ten whole cloves together in a piece of cheesecloth or coffee filter, securing it so the spices stay contained.
Time: PT2M
Make Maseca Mixture
Combine 1 cup Maseca with the can of evaporated milk in a blender or bowl and blend/whisk until completely smooth, scraping the sides as needed.
Time: PT3M
Boil Water with Spices
Add 5 cups water to the large pot, drop in the spice bundle, and bring to a simmer over medium‑high heat. Once boiling, continue for 5 minutes to extract flavor.
Time: PT5M
Temperature: medium-high heat
Dissolve Piloncillo and Chocolate
Add the two piloncillo pieces and two Abuelita chocolate discs to the pot. Stir constantly until both dissolve completely, ensuring nothing sticks to the bottom.
Time: PT3M
Add Milk and Flavorings
Stir in the half‑gallon milk, 1 tablespoon Mexican vanilla blend, and a pinch of salt. Heat gently, avoiding a full boil, until the milk is hot (about 1 minute).
Time: PT2M
Temperature: medium heat
Thicken with Maseca Mixture
Slowly pour the pre‑blended Maseca‑evaporated milk mixture into the pot while whisking continuously. Whisk for 8‑10 minutes until the champurrado reaches a thick, pourable consistency.
Time: PT9M
Finish and Serve
Remove the spice bundle, give the champurrado a final stir, and turn off the heat. Serve hot in mugs, optionally with bolillo or pan dulce on the side.
Time: PT1M
Nutrition Facts
- Calories
- 210
- Protein
- 5 g
- Carbohydrates
- 35 g
- Fat
- 6 g
- Fiber
- 2 g
Dietary info: Vegetarian, Gluten-Free
Allergens: Milk, Corn, Soy (in chocolate)
Ingredient Substitutions
- Instead of Piloncillo: Brown sugar, Dark muscovado sugar
- Instead of Abuelita Chocolate: Mexican chocolate tablets, Dark chocolate (70% cacao)
- Instead of Mexican Vanilla Blend: Pure vanilla extract
- Instead of Milk: 2% milk, Almond milk (will change flavor)
- Instead of Maseca (Masa Harina): Cornstarch (use less), All-purpose flour (use less)
- Instead of Evaporated Milk: Half-and-half, Heavy cream diluted 1:1 with water
- Instead of Cinnamon Sticks: 1 teaspoon ground cinnamon
- Instead of Whole Cloves: 1/4 teaspoon ground cloves
Equipment Needed
- Large Pot
- Cheesecloth or Coffee Filter (optional)
- Blender or Hand Whisk
- Measuring Cups
- Measuring Spoons
- Whisk
- Ladle (optional)
- Stove
Critical Steps — Do Not Skip
- Prepare Spice Bundle
- Make Maseca Mixture
- Add Milk and Flavorings
- Thicken with Maseca Mixture
Chef Tips from the Video
- Toast the cinnamon sticks and cloves briefly before bundling for deeper flavor.
- Use whole‑milk for the richest texture; low‑fat milk will produce a thinner drink.
- Serve with traditional Mexican pan dulce like conchas or bolillos for an authentic experience.
Troubleshooting
Lumps in the drink
Whisk vigorously while adding the Maseca mixture; if lumps persist, blend the entire pot with an immersion blender.
Not thick enough
Add an extra tablespoon of Maseca dissolved in a little evaporated milk, then whisk for a few more minutes.
Too thick
Thin with a splash of milk or water, stirring until the desired consistency returns.
Burnt flavor
Unfortunately a burnt base cannot be salvaged; start over and keep the heat below boiling while whisking.
Storage
Refrigerator: Store leftover champurrado in an airtight container for up to 3 days. Reheat gently on the stove, adding a splash of milk if needed.
Freezer: Freeze in freezer‑safe containers for up to 1 month. Thaw overnight in the fridge and reheat.
Room temperature: Do not store at room temperature for more than 2 hours due to dairy content.
Make-Ahead Tips
- Blend the Maseca‑evaporated milk mixture a day ahead and refrigerate; add it to the hot base when ready.
- Champurrado can be made in bulk, stored in the fridge, and reheated gently before serving.
Frequently Asked Questions
What is the cultural significance and history of Champurrado in Mexican cuisine?
Champurrado is a traditional Mexican atole made with chocolate and masa, historically enjoyed during celebrations like Día de los Muertos and Christmas. It reflects the fusion of pre‑Hispanic corn‑based drinks with Spanish-introduced chocolate, symbolizing warmth and community during cold seasons.
What are the traditional regional variations of Champurrado across Mexico?
In the central highlands, champurrado is often made with piloncillo and Abuelita chocolate, while in the south, some families add a splash of mezcal or use local cacao. Coastal versions may incorporate coconut milk for a tropical twist.
How is Champurrado authentically served in Mexican households during the holidays?
It is traditionally served hot in mugs or clay cups, accompanied by pan dulce such as conchas, empanadas, or bolillos. Families gather around the kitchen table, sharing the drink while singing Christmas carols.
What occasions or celebrations is Champurrado traditionally associated with in Mexican culture?
Champurrado is a staple at Christmas Eve (Nochebuena), Día de los Muertos, and during winter festivals. It is also offered at baptisms and weddings as a comforting, festive beverage.
How does Champurrado fit into the broader Mexican beverage tradition?
Champurrado belongs to the atole family, a category of warm, corn‑based drinks that includes plain atole, fruit‑flavored atoles, and horchata. Its chocolate flavor sets it apart as a richer, celebratory variant.
What are the authentic traditional ingredients for Champurrado versus acceptable substitutes?
Authentic ingredients include piloncillo, Abuelita (or other Mexican) chocolate, Maseca (masa harina), cinnamon sticks, whole cloves, and evaporated milk. Substitutes can be brown sugar for piloncillo, dark chocolate for the tablets, and regular milk or half‑and‑half for evaporated milk, though flavor will shift slightly.
What other Mexican dishes pair well with Champurrado?
Champurrado pairs beautifully with sweet breads like conchas, empanadas de fruta, or churros. Savory pairings include tamales, especially sweet corn or chocolate‑filled tamales, creating a balanced breakfast or snack.
What makes Champurrado special or unique in Mexican cuisine?
Its unique combination of corn masa thickening and rich Mexican chocolate creates a velvety texture and deep, earthy sweetness that you won’t find in typical hot cocoa. The use of piloncillo adds a caramel‑like depth.
What are the most common mistakes to avoid when making Champurrado at home?
Common errors include letting the milk boil, which can scorch; adding the Maseca mixture too quickly, causing lumps; and over‑whisking after thickening, which can make the drink gummy. Follow the step‑by‑step timing and whisk continuously when incorporating the masa mixture.
What does the YouTube channel Cooking Con Claudia specialize in?
The YouTube channel Cooking Con Claudia focuses on easy-to-follow Mexican home‑cooking tutorials, highlighting traditional recipes, holiday treats, and everyday comfort foods with clear, step‑by‑step guidance for home cooks.
Last updated: September 3, 2026
