Champurrado Recipe (Express Version)

Ingredients

• 40 g (⅓ cup)masa harina
• 85 g (1 disc; 3 oz)Mexican chocolate
• 240 ml (1 cup)warm water
• 600 ml (2½ cups)milk
• ½ teaspoonground cinnamon
• 25 g (2 tablespoons)brown sugar
• A pinchsalt

Instructions

1. 1

   Whisk the masa

   Put the masa harina, warm water and a pinch of salt in a saucepan. Whisk vigorously until smooth to help prevent lumps.

2. 2

   Add the flavourings

   Set the pan over medium heat and add the milk, Mexican chocolate, cinnamon and brown sugar. Chop the chocolate into smaller pieces first if you want it to melt more quickly.

3. 3

   Simmer and taste

   Bring the mixture to a simmer, then lower the heat to keep it gently bubbling and whisk frequently. When the chocolate has melted, taste and add more sugar if desired.

4. 4

   Adjust and serve

   Continue simmering until the champurrado reaches the consistency you like. Serve immediately.

What is champurrado?

Champurrado is a traditional Mexican hot drink made with masa, chocolate and spices. It belongs to the family of atole drinks, which are thickened with masa or another starch.

This express version uses milk and Mexican chocolate for a rich, gently spiced drink. Whisking the masa with warm water first helps it blend smoothly into the rest.

Nutrition and macros by portion

The nutrition label shows one serving as written: 371 calories, 9g protein, 40g carbs, 19g fat.

The masa harina, chocolate and brown sugar provide much of the carbohydrates, while the milk and chocolate contribute fat; the milk also supplies protein. Pair a serving with fruit or a savoury protein-rich breakfast to round out the plate.

Why masa harina matters

Masa harina: this finely ground nixtamalised corn flour gives champurrado its characteristic body and corn flavour. Whisk it into the warm water before adding the other ingredients to help disperse it evenly.

Mexican chocolate: the chocolate brings sweetness and a blend of chocolate and spice. Chopping the disc into smaller pieces helps it melt into the simmering milk.

Getting a smooth mixture

Start with the masa: vigorous whisking in the water is the key step for avoiding dry pockets and lumps. Keep whisking as you pour in the milk and add the remaining ingredients.

During the simmer: stir and whisk frequently, especially as the drink thickens. Use a gentle simmer rather than a hard boil.

Choosing the consistency

Thicker finish: simmer for longer, whisking often, until the drink coats a spoon to your liking. The masa thickens the mixture as it cooks.

Looser finish: stop simmering once the champurrado is pourable and smooth. Taste before serving, then adjust the sugar if needed.

Timing and serving

The method takes about 20 minutes from start to finish, with the final simmer giving you control over thickness. Keep the pan at a quiet simmer while the chocolate melts and the masa cooks through.

Serve it straight away while hot. It makes a warming drink on its own or alongside a simple breakfast or snack.

Balancing the ingredients

Milk and chocolate: these contribute much of the drink's fat and protein, while the chocolate and added sugar supply sweetness and carbohydrates. Masa harina also adds carbohydrates and helps make each serving filling.

For a more balanced meal, pair a serving with fruit or another simple dish that includes vegetables or a source of protein.

Recipe notes & tips

• Whisk the masa harina and warm water until smooth before adding the milk.
• Chop the chocolate disc into small pieces so it melts more quickly.
• Keep the heat low once the mixture reaches a simmer.
• Whisk frequently as the drink thickens to keep it smooth.
• Taste after the chocolate has melted before deciding whether to add more sugar.

Variations

• Sweeter finish: add a little more brown sugar after tasting.
• Dairy-free version: use an unsweetened plant-based milk in place of the milk.
• More cinnamon: add a little extra ground cinnamon to suit your taste.
• Thicker drink: simmer for longer, whisking often, until it reaches your preferred consistency.
• Lighter chocolate flavour: use less Mexican chocolate and adjust the sweetness to taste.

Common mistakes to avoid

• Adding dry masa to the milk: whisk it with the warm water first to help prevent lumps.
• Leaving the chocolate in one large piece: chop it so it melts more quickly and evenly.
• Boiling hard: lower the heat after the mixture simmers to avoid an overly vigorous boil.
• Skipping the whisking: whisk frequently as the drink cooks so the masa does not settle or clump.
• Cooking to a fixed thickness: check the consistency as it simmers and stop when it suits you.

How to store

Refrigerate leftovers in a covered container and use within 3 days. Reheat gently in a saucepan, whisking as it warms; add a splash of milk or water if it has thickened too much.

Frequently asked questions