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Beverage made with Mexican hot chocolate and masa
Course: Drinks
Cuisine: Mexican
Keyword: champurrado, mexican hot chocolate
Servings: 6 cups


  • 4 cups water warm
  • 2 cups milk
  • 1/2 cup masa
  • 2 oz piloncillo or 1/4 cup brown sugar
  • 1 cinnamon stick
  • 1 tablet Mexican hot chocolate such as Abuelita, Ibarra, or Tazo brands


  • Place a large saucepan or pot over medium heat and add 2 cups of water, the brown sugar or piloncillo, and a cinnamon stick. Bring to a boil.
  • In a bowl combine the masa with the rest of the water and whisk until masa is dissolved. Set aside.
  • Once the water sugar mixture starts to boil, add chocolate tab and stir until chocolate is melted. Add milk and whisk until combined.
  • Bring to a slow boil and add masa mixture. Whisk continuously for a couple of minutes and simmer over medium heat for 15 minutes. Whisk every 5 minutes to prevent clumps of masa from forming. Champurrado should have a thick consistency. If not thickened, simmer for additional 5-10 minutes.