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Cozy Mexican Champurrado Hot Chocolate: The Best Winter Drink

mexican champurrado hot chocolate - featured image
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This thick, velvety Mexican hot chocolate is made with rich Mexican chocolate, warm spices, and masa harina for a comforting, soul-soothing winter drink that converts even the biggest hot chocolate skeptics.

Ingredients

Scale
  • 4 cups whole milk
  • 2 cups water
  • 1 tablet (about 3.1 ounces) Mexican chocolate, chopped (e.g., Abuelita or Ibarra)
  • 1/2 cup masa harina
  • 1/2 cup packed piloncillo or dark brown sugar
  • 1 cinnamon stick
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • Optional: 1 star anise
  • Optional toppings: whipped cream, cinnamon dusting, Mexican crema

Instructions

  1. In a small bowl, whisk together the 1/2 cup of masa harina with 1 cup of cold water until smooth. Set aside.
  2. In a medium saucepan, combine the 4 cups of whole milk, the remaining 1 cup of water, the cinnamon stick, and the star anise (if using). Heat over medium heat, stirring occasionally, until small bubbles form around the edges—about 5 minutes. Do not let it boil.
  3. Add the chopped Mexican chocolate and the piloncillo or brown sugar. Whisk gently until both are completely dissolved, about 2-3 minutes.
  4. Give the masa mixture a quick stir, then slowly pour it into the pot while whisking constantly. Continue whisking for about 1-2 minutes until the mixture starts to thicken.
  5. Reduce the heat to low and let the champurrado simmer gently for 5-7 minutes, stirring frequently, until it thickens enough to coat the back of a spoon but is still pourable. If too thick, add a splash of milk or water; if too thin, simmer a few minutes longer.
  6. Remove the cinnamon stick and star anise with a slotted spoon.
  7. Stir in the 1 teaspoon of vanilla extract and 1/4 teaspoon of salt. Taste and adjust sweetness if needed.
  8. Serve immediately in heatproof mugs. Top with whipped cream and a dusting of cinnamon if desired.

Notes

Dissolving masa harina in cold water first prevents lumps. Use whole milk for creaminess; oat milk works for dairy-free. Adjust thickness by adding more masa harina or extra milk. For a spicy kick, add a pinch of cayenne pepper. Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop with a splash of milk.

Nutrition

Keywords: champurrado, Mexican hot chocolate, winter drink, cozy drink, masa harina, Abuelita, Ibarra, piloncillo, cinnamon, star anise

Find it online: https://noshbelle.com/cozy-mexican-champurrado-hot-chocolate-the-best-winter-drink/