Traditional Champurrado (Mexican-Style Hot Chocolate)


Champurrado (CC photo by digitalramble courtesy of Flickr)


  • 2 Cups Masa (Nixtamalized maize dough) or Masa Harina (Mexican Corn Flour)
  • 4 Quarts water*
  • 3 Cinnamon Sticks
  • 2 Large Piloncillo Cones (about 6 Ounces each) or 1 1/2 Cups Dark Brown Sugar + 2 Teaspoons Molasses
  • 2 Large Tablets of Nestle “Abuelita” Chocolate (from the 540 gram box)
  • 2/3 Cup “Nesquick” Chocolate-Flavored Powder Drink

*Note: Instead of some of the water, you can substitute it with regular or evaporated milk to give it a thicker consistency.


Champurrado (CC photo by kimberlykv courtesy of Flickr)


Dissolve the masa or masa harina in 1 quarter of water. if you’re using masa, you’ll need to work it through your fingers in the water to get rid of any lumps. Pour through a strainer into a large heavy-bottomed pot set over medium-high heat. Add the cinnamon sticks, piloncillo cones, and the other 3 quarts of water. Stir often with a large wooden spoon while bringing to a boil. reduce heat to a low and add the Abuelita, Nesquick, and  Cal-C-Tose chocolates. Continue stirring to dissolve the piloncillo and chocolate. Continue to cook until thickened. Remove the cinnamons sticks.

Serve with tamales or sweet bread.

Makes 16 servings

Posted by Lindsay

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