How to Make Champurrado
The secret to a proper cup is the patience given to the masa. You must ensure every grain is hydrated and smooth to avoid a gritty finish.
Manage the heat to keep the base smooth.
Keep a whisk in your hand at all times once the masa hits the water to prevent clumps from forming at the bottom of the pot.
- Heavy-bottomed pot
- Wire whisk
- Wooden spoon
What goes in.
- 4 cupswater
- 1 stickcanela (Mexican cinnamon)
- 3 ozpiloncillo, chopped
- 3 ozMexican chocolate, such as Abuelita or Ibarra
- 1/2 cupmasa harina
- 1 cupwhole milk
Slurry first, simmer second
Whisk the masa harina into the cold milk until completely lump-free before adding it to the simmering water; this ensures the starch thickens evenly without creating flour pockets.
The method.
Infuse the water
Bring the water, canela stick, and chopped piloncillo to a boil in your pot. Reduce heat and simmer until the piloncillo dissolves completely.
Dissolve the chocolate
Add the Mexican chocolate to the water. Whisk continuously until the chocolate has melted and incorporated into the liquid.
Prepare the masa
In a separate bowl, whisk the masa harina and milk together until you have a smooth, thin paste.
Thicken the drink
Slowly pour the masa mixture into the pot while whisking the liquid constantly. Increase heat to medium-low.
Finish the cook
Simmer for another 8-10 minutes, stirring occasionally with a wooden spoon. The drink is ready when it coats the back of the spoon and no longer tastes like raw corn.
Other turns to take.
Spiced
Add a pinch of ground cloves or star anise to the water during the infusion stage.
Extra Rich
Substitute one cup of the water with evaporated milk for a creamier mouthfeel.
When it doesn't go to plan.
If the drink thickens too much as it sits, whisk in a splash of warm water or milk to thin it back to your preferred consistency.
Remove the canela stick before serving to prevent it from blocking the pour.
Use a fine-mesh strainer if you notice any stubborn clumps of masa after the final simmer.
The ones that keep coming up.
Can I use cornstarch instead of masa harina?
No. Masa harina provides the distinct earthy flavor and texture that defines this drink; cornstarch will only provide thickness without the necessary character.
Why is my drink grainy?
The masa was likely not whisked thoroughly into the cold milk, or the pot was too hot when the masa was added. Always use a cold liquid to create your slurry.
How real cooks make it.
No one’s shared their version yet. Be the first to put your kitchen on the map.
Cook this your way?
Share your version — your steps, your story. We’ll feature it right here.
Add your recipe