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Mixpert editorial recipe

Champurrado

Masa harina gives champurrado its corn aroma and substantial, gently grainy body. It is cooked with water before milk and chocolate go in, so the starch hydrates rather than leaving a raw-flour taste.

By Mixpert KitchenReviewed for clear measures, practical steps, and nutrition consistency.Our recipe standard
Ready in25 minMakes1 servingCalories · estimated per serving246Total sugar · estimated per serving25g
Brown champurrado in an ivory mug with masa harina, chopped chocolate and cinnamon behind.Non-alcoholic
Step by step

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5 minutes preparation and about 20 minutes cooking.

  1. 01

    Whisk the masa harina into the measured cold water in a small saucepan until no dry pockets remain.

  2. 02

    Bring to a gentle simmer while stirring, then cook over low heat for 12–15 minutes, stirring the bottom regularly, until the masa is hydrated and no longer tastes raw.

  3. 03

    Stir in the measured milk, chopped chocolate, sugar and ground cinnamon. Simmer gently for another 3–5 minutes, stirring until the chocolate melts and the drink is thick but pourable.

  4. 04

    Pour the entire batch into a large heatproof mug and serve warm; stir occasionally as the fine corn solids settle.

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Tools for This Recipe

Helpful equipment for making this recipe at home.

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A small saucepan for warming milk, spices, chocolate, and café bases.

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Easy swaps

  • Use the same weight of 2% milk instead of whole milk for a less rich drink; nutrition changes.
  • Reduce sugar from 8 g to 4 g if the chosen semisweet chocolate is already very sweet; recalculate the added sugar for that version.

Mixpert tips

  • Use masa harina, rather than ordinary cornmeal or cornstarch, for the corn flavor this recipe is designed around.
  • Stir across the bottom and corners of the pan; a small grain-thickened batch can catch quickly.
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Thick dark Spanish hot chocolate in an ivory cup with chopped chocolate, cocoa and cornstarch behind.
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Good to know

Champurrado FAQs

Can I replace masa harina with cornstarch?

Cornstarch thickens but does not provide the nixtamalized corn flavor or fine grain texture that defines this drink. Use the Spanish thick hot chocolate recipe for a cornstarch formulation instead.

Why is my champurrado grainy?

A little corn texture is expected, but dry gritty lumps suggest the masa was not dispersed or cooked long enough. Whisk it into cold water before heating and give it the full gentle simmer before adding chocolate.

Does this use Mexican chocolate tablets?

This reference recipe uses weighed semisweet chocolate and separately measured cinnamon and sugar. A sweetened Mexican chocolate tablet has a different formulation; the published nutrition does not apply unchanged.

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