Champurrado 2

Large pot:

Low/Med heat

stir together:

4 cups water*

1 cinnamon stick 3 to 4 whole cloves (optional)

1 star anise (optional)

Cover and Simmer on low for 15 minutes Then strain out and return liquid to pan

Add in: 12 oz can evaporated milk (or whole milk, or half/half) 3.1 oz tablet of Mexican hot chocolate (broken up) 2 oz piloncillo (or 1/4 cup dark brown sugar)

Stir for about 5 minutes until everything is completely dissolved.

Then add in:

:Next 3 ingredients mix together before adding)

1/3 cup Maseca 1/3 cup hot water (mix w/maseca) 1/4 tsp salt

Whisk about 15 minutes

It will thicken as it sits

*instead of 4 c water, you can change to 2 c of water and 2 c whole milk.

For creamier consistency still add the evaporated milk.

Champurrado (Mexican Hot Chocolate)

2 C water
½ C masa harina
2 C milk
2 chocolate para mesa (mexican chocolate circles)
2 piloncillo (about 6oz unrefined brown sugar)
2 cinnamon sticks


Pour water into stock pot over medium heat.
Slowly add masa stirring with a whisk.
Stir in chocolate.
Drop in piloncillo and cinnamon stick.
Once chocolate and piloncillo melts add milk.
Let simmer for at least 1 hour.


Hint: if the piloncillo doesn't dissolve, remove and chop, then return to pan.
Store leftovers in refrigerator, add more milk and reheat.