Quick Thick Creamy Mexican Hot Chocolate – Easy Champurrado
This quick and easy champurrado is a thick, creamy Mexican hot chocolate made with masa harina and Mexican chocolate, ready in just 15 minutes. It’s the perfect cozy treat for a busy weeknight.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Category: Beverage
- Cuisine: Mexican
Ingredients
Scale
- 4 cups (960 ml) whole milk
- 1/4 cup (30 g) masa harina
- 4 oz (113 g) Mexican chocolate (such as Ibarra or Abuelita), roughly chopped
- 2 tablespoons (25 g) piloncillo or dark brown sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- Pinch of salt
- Optional: 1/4 teaspoon cayenne pepper or ancho chili powder
- Optional: 1 tablespoon unsalted butter
- Optional: Whipped cream or marshmallows for topping
Instructions
- Make the masa slurry: In a small bowl, whisk together the masa harina with 1/2 cup (120 ml) of the cold milk until completely smooth.
- Heat the remaining milk: Pour the remaining 3 1/2 cups (840 ml) of milk into a medium saucepan. Add the piloncillo or brown sugar and salt. Heat over medium heat, stirring occasionally, until the sugar dissolves and the milk is hot but not boiling (about 3-4 minutes).
- Add the masa slurry: Give the slurry a quick whisk, then pour it into the hot milk while whisking constantly. Continue whisking for about 2 minutes until the mixture starts to thicken slightly.
- Melt the chocolate: Add the chopped Mexican chocolate to the pot. Whisk gently until completely melted and incorporated (about 1-2 minutes).
- Simmer until thick and creamy: Reduce heat to low. Cook, whisking occasionally, for another 3-5 minutes until the mixture coats the back of a spoon.
- Finish with flavor: Remove from heat. Stir in the vanilla extract and extra cinnamon. If using, stir in butter or cayenne now.
- Serve immediately: Ladle into mugs and enjoy piping hot.
Notes
For a dairy-free version, use unsweetened oat milk or canned coconut milk. If the champurrado is too thick, whisk in a splash of warm milk. If too thin, simmer for another 2-3 minutes. The masa slurry can be made a day ahead and stored in the fridge.
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 24
- Sodium: 150
- Fat: 12
- Saturated Fat: 7
- Carbohydrates: 38
- Fiber: 4
- Protein: 8
Keywords: champurrado, Mexican hot chocolate, thick hot chocolate, creamy hot chocolate, quick hot chocolate, easy hot chocolate, masa harina, Mexican chocolate