Champurrado

Name: Champurrado
Prep time: 5 min
Cook time: 15 min
Total time: 35 min
Yield: 12 servings
Ingredients: 1 ½ cups water; 1 cinnamon stick; 1 whole clove; 1 pod star anise; 4 ¼ cups milk; 2 tablets tablets Mexican chocolate (such as Chocolate Ibarra®); ¾ cup pinole (coarse ground maize flour); 1 pinch crushed piloncillo (Mexican brown sugar cone), or more to taste

Rating: 4.61 stars

23 Ratings
20 Reviews
8 Photos

A traditional Mexican chocolate drink.

By monmedel

Gallery

Recipe Summary

prep:

5 mins

cook:

15 mins

additional:

15 mins

total:

35 mins

Servings:

Yield:

12 servings

Nutrition Info

Ingredients

Original recipe yields 12 servings

The ingredient list now reflects the servings specified

1 ½ cups water
1 cinnamon stick
1 whole clove
1 pod star anise
4 ¼ cups milk
2 tablets tablets Mexican chocolate (such as Chocolate Ibarra®)
¾ cup pinole (coarse ground maize flour)
1 pinch crushed piloncillo (Mexican brown sugar cone), or more to taste

Directions

Step 1

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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Step 2

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

Per Serving:

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)

Most helpful positive review

suebeehoney

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

Helpful

(11)

Most helpful critical review

lindsey

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

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

Yoly

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

Helpful

(13)

suebeehoney

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

Helpful

(11)

radergirl1

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

Helpful

(9)

mitchgamb

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

Helpful

(3)

bela lola

02/05/2015

i tried thi and is very delicious Read More

Helpful

(2)

Anita Rivera-Lopez

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

Helpful

(2)

Erica Marin

12/30/2018

I followed the recepie and it's was..just a bit lumpy. But had great taste. Read More

Helpful

(1)

Guadalupe Zabala

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

Helpful

(1)

TrOpIcAlBaBe

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

lindsey

02/17/2020

More Reviews

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All Reviews for Champurrado

- of Reviews

Nutritional Information

Champurrado

Servings Per Recipe: 12
Calories: 524.4

% Daily Value *

protein: 7 %

carbohydrates: 20 %

exchange other carbs:

dietary fiber: 3 %

sugars:

fat: 6 %

saturated fat: 12 %

cholesterol: 2 %

vitamin a iu: 3 %

niacin equivalents: 7 %

vitamin b6: 2 %

vitamin c:

folate: 1 %

calcium: 11 %

iron: 2 %

magnesium: 8 %

potassium: 5 %

sodium: 11 %

thiamin: 4 %

calories from fat:

percent of calories from carbs:

percent of calories from fat:

percent of calories from protein:

percent of calories from sat fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Reviews for: Photos of Champurrado

1 of 20

All Reviews

Yoly

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.

Helpful

(13)

suebeehoney

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.

Helpful

(11)

radergirl1

10/21/2015

Helpful

(9)

mitchgamb

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.

Helpful

(3)

bela lola

02/05/2015

i tried thi and is very delicious

Helpful

(2)

Anita Rivera-Lopez

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!

Helpful

(2)

Erica Marin