Champurrado

Champurrado is a thick, warming Mexican hot chocolate thickened with masa harina — the same corn dough used for tortillas and tamales. Dating to pre-Hispanic Mesoamerica, it was consumed by Aztec nobility and remains a beloved breakfast staple across Mexico, especially during Día de Muertos and Las Posadas celebrations.

Serves: 4

Ingredients

• 60g (½ cup) masa harina
• 1 litre (4 cups) whole milk
• 250ml (1 cup) water
• 90g (3 oz) Mexican chocolate (such as Ibarra brand), coarsely chopped
• 60g (¼ cup) piloncillo or dark brown sugar
• 1 cinnamon stick
• ½ tsp vanilla extract
• Pinch of salt

Instructions

1. In a medium saucepan, whisk together the masa harina and water until completely smooth with no lumps.
2. Add the milk, piloncillo, cinnamon stick, and salt. Set over medium heat and cook, whisking constantly, until the mixture begins to steam and the piloncillo dissolves, about 5 minutes.
3. Add the chopped Mexican chocolate and continue whisking vigorously as it melts, 3–4 minutes.
4. Lower the heat to medium-low and simmer, stirring frequently, until the champurrado thickens to the consistency of a light porridge and coats the back of a spoon, 10–12 minutes.
5. Remove the cinnamon stick, stir in the vanilla, and taste for sweetness. Ladle into mugs.

Cook's Notes: Traditional champurrado is thicker than regular hot chocolate — it should be spoonable. For a vegan version, substitute oat milk or almond milk. If Mexican chocolate is unavailable, use 60g bittersweet chocolate plus ½ tsp ground cinnamon. A molinillo (wooden whisk) creates the authentic froth.