Mexican Hot Chocolate (Champurrado)

Mexican Hot Chocolate (Champurrado)

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  • 3/4 cup hot water
  • 1/8 cup masa harina or cornstarch
  • 2 teaspoons brown sugar
  • 1 1/4 cups whole milk
  • 5 tablespoons grated semisweet chocolate
  • 1/4 teaspoon cinnamon
  • Pinch of cayenne (optional)


Combine hot water, masa harina and brown sugar in a small saucepan and whisk until thick and smooth. Whisk in milk and cook over medium heat until it just boils, then stir in grated chocolate and cinnamon. Divide between two mugs and sprinkle with cayenne if desired.