A traditional Mexican chocolate drink.

Recipe Summary

prep:
5 mins
cook:
15 mins
additional:
15 mins
total:
35 mins
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bring water, cinnamon stick, clove, and star anise to a boil in a saucepan; remove from heat and allow spices to steep until water is fragrant, about 10 minutes. Strain.

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  • Heat milk, chocolate, and pinole in another saucepan over medium heat, whisking until chocolate is dissolved and liquid is thickened, about 10 minutes. Remove from heat and add piloncillo; let rest until sugar is dissolved, about 5 minutes more. Pour cinnamon water into chocolate mixture and stir to combine.

Nutrition Facts

524 calories; protein 3.4g 7% DV; carbohydrates 63.3g 20% DV; fat 3.9g 6% DV; cholesterol 6.9mg 2% DV; sodium 276.1mg 11% DV. Full Nutrition

Reviews (20)

Read More Reviews

Most helpful positive review

Rating: 4 stars
12/10/2012
This was delicious, but very thick. I will try it with just a half cup pinole (this was a pain to find; I went to a few mexican food stores)next time. Read More
(11)

Most helpful critical review

Rating: 3 stars
02/17/2020
I don’t think that we made this correctly, but it did taste good. The only thing was the texture and thickness is what ruined it for us. The only thing we changed was using the corn flour instead of the pinole. Read More
23 Ratings
  • 5 star values: 15
  • 4 star values: 7
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
02/25/2016
Champurrado is normally made with masa (corn flour) and that is what I used instead of pinole. I left out the anise since I don't care for it. Good recipe with those changes. Read More
(13)
Rating: 4 stars
12/10/2012
This was delicious, but very thick. I will try it with just a half cup pinole (this was a pain to find; I went to a few mexican food stores)next time. Read More
(11)
Rating: 5 stars
10/21/2015
i love the thickness of this drink. i simplified the recipe. i put masa flour milk water and cinnamon in saucepan. i stirred until just below boiling and then simmered until thick. i did not have mexican choc tabs so i used baking cocoa and brown sugar. Read More
(9)
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Rating: 4 stars
12/27/2015
This was good...not as good as my grandmother to make. She was born and raised in Chihuahua and made the best champurrado ever! Something is missing from this recipe but I can't pin point it. Read More
(3)
Rating: 5 stars
02/05/2015
i tried thi and is very delicious Read More
(2)
Rating: 5 stars
12/29/2014
This was fantastic nice and thick as I remember. You can substitute cinnamon sticks for ground and brown sugar for the piloncillo or panels. Wonderful! Read More
(2)
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Rating: 5 stars
12/30/2018
I followed the recepie and it's was..just a bit lumpy. But had great taste. Read More
(1)
Rating: 5 stars
11/28/2019
Super delicious. However I DO NOT suggest replacing regular milk with non dairy unless it is absolutely necessary. I tried it with almond milk this time around and it ruined the taste for me at least. Read More
(1)
Rating: 5 stars
11/14/2018
I made this today as a test run before the holidays and it came out just how I like it thick!! I omitted the clove and star anise as I didn t think they were needed and I was right. I will have to use just a tad less of the Maseca because I whisked and whisked and couldn t get rid of some of the lumps. Other than that soooo good! Now to find a non-alcoholic punch! My picture is the one with white cup and black pot;) Read More
Rating: 3 stars
02/17/2020
I don’t think that we made this correctly, but it did taste good. The only thing was the texture and thickness is what ruined it for us. The only thing we changed was using the corn flour instead of the pinole. Read More