champurrado hot drink served with cinnamon sticks
Photo: Lennart Weibull
4 to 6 Serves

Champurrado is a Mexican treat similar to hot chocolate that ups the sweetness with granular Mexican chocolate and piloncillo (a raw form of sugar), and the richness with masa harina (dried corn flour). Served on the holiday of Epiphany (January 6th) and enjoyed all winter long, it's traditionally prepared with a wooden whisk, or molinillo, but wire works, too.


  • 2 ounces piloncillo or ½ cup packed light-brown sugar

  • 1 small cinnamon stick

  • 4 ounces chopped Mexican chocolate

  • ¼ cup masa harina

  • 2 cups whole milk


  1. Bring 4 cups water, piloncillo (or brown sugar), and 1 small cinnamon stick to a boil. Reduce heat to medium-low; simmer, stirring occasionally, until sugar dissolves (about 10 minutes for piloncillo, 3 to 4 for brown sugar).

  2. Stir in chocolate and cook, stirring a few times, until melted. Pour milk into a medium bowl and whisk in masa harina; slowly whisk into chocolate mixture.

  3. Return to a simmer and cook, whisking often, until frothy and thickened slightly, 3 to 5 minutes. Remove cinnamon stick and pour evenly into mugs.

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