There’s a special kind of comfort in a warm cup of chocolate, especially when the sky is gray, and the world feels a little slower. Last weekend, I was sitting by my kitchen window watching the rain drizzle down the glass, thinking, I need something warm, thick, and comforting.

That’s when I remembered my trip to Mexico a few years ago, wandering through the morning markets, and smelling the sweet, spicy aroma of Mexican Hot Chocolate Drink being sold from little clay mugs.

So I decided to try my hand at making my own version of a Champurrado Recipe that’s rich, slightly spicy, and perfectly indulgent.

I wasn’t looking to impress anyone (honest, I just wanted to warm my hands and my heart), but somehow it turned out delicious. Thick, chocolatey, cinnamon-kissed… this isn’t just hot chocolate, it’s a hug in a mug.

Why I Keep Coming Back to Champurrado – Ethan’s Honest Take!

• Morning Pick-Me-Up: A cup of this and suddenly even the grayest mornings feel cozy.
• Warm Comfort: Thick, chocolatey, with a hint of cinnamon, it’s like a blanket you can drink.
• Easy-ish to Make: I’m not a pastry chef, and yet this recipe actually works on the first try.
• Kid-Friendly: Sweet enough for little ones, but adults love it too, especially with an extra sprinkle of cinnamon.
• Chocolate + Cinnamon = Happiness: Seriously, it’s the pairing that will make you smile before the first sip.
• Satisfying Texture: The cornstarch gives it a smooth, creamy thickness that sets it apart from regular hot chocolate.
• Perfect for Company: Guests will think you spent hours stirring, but it’s actually quite manageable.
• Seasonal Favorite: Rainy days, chilly mornings, winter evenings, you name it. Champurrado fits them all.

Champurrado Recipe

Rich, spiced chocolate pudding with a hint of cinnamon, creamy texture, and a cozy warm flavor perfect for dessert or a festive treat.

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Prep Time 5 minutes mins

Cook Time 25 minutes mins

Total Time 30 minutes mins

Servings: 4

Course: beverage

Cuisine: Mexican

Calories: 245

Ingredients Equipment Method

Ingredients

  

• 2 cups water
• 1 tablespoon ground cinnamon
• 1 Mexican hot chocolate drink tablet such as Nestle® Abuelita®
• ½ cup cold water
• 2 tablespoons cornstarch
• ½ 12 fluid ounce can evaporated milk
• ½ cup white sugar or to taste

Equipment

• Medium saucepan
• Small container with lid (for cornstarch slurry)
• Whisk or spoon
• Measuring cups and spoons

Method

 

1. Combine water and cinnamon in a medium saucepan over medium-high heat. Bring to a boil and let it boil for 7 minutes.
2. Add the chocolate tablet, stirring constantly until fully dissolved, about 5–6 minutes. Reduce heat to medium and cook for 2 more minutes.
3. In a small container with a lid, combine cornstarch and cold water. Shake or stir until smooth to create a slurry.
4. Stir evaporated milk and sugar into the chocolate mixture. Add the cornstarch slurry and mix well.
5. Increase heat to a simmer and cook until the mixture thickens slightly, about 3 minutes, stirring frequently. Remove from heat and serve warm.

Real-Life Cooking Notes from Ethan!

• Dissolve the Chocolate Properly: Break up the chocolate tablet into small pieces first. I’ve learned the hard way—clumps of chocolate floating in my mug are sad.
• Mix Cornstarch in Cold Water: Always use cold water for the cornstarch slurry. If it touches hot liquid first, you’ll end up with lumps.
• Stir Constantly: This is not a “leave it alone” kind of drink. Stirring keeps it smooth and creamy.
• Taste & Adjust Sweetness: Mexican hot chocolate can vary in sweetness. Add sugar gradually so you don’t overshoot.
• Cinnamon Love: Ground cinnamon can be added early for aroma or at the end for a stronger punch. I usually sprinkle a little on top for presentation.
• Evaporated Milk Trick: Adding evaporated milk instead of regular milk gives it that velvety texture. Don’t skip it!
• Serve Hot: It’s best enjoyed immediately while thick and warm. Trying to reheat it later? Stir gently, don’t boil.
• Optional Fun Twist: A tiny pinch of chili powder or a drop of vanilla extract elevates it if you’re feeling adventurous.

You Will Fall for These Amazing Drinks!

1. French 75 Cocktail 
2. Coquito
3. Homemade Hot Chocolate
4. Eggnog Recipe

Storage & Leftover Handling Tips!

• Keep Covered in Fridge: Store in an airtight container for up to 2 days.
• Reheat Gently: Warm on stove over low heat, stirring constantly.
• Add Milk if Too Thick: A splash of regular milk will loosen it back to sipping consistency.
• Do Not Boil After Reheating: Boiling makes it grainy and reduces creaminess.
• Pre-Mix Dry Ingredients: You can prep cinnamon, sugar, and chocolate tablet together for quicker mornings.
• Freeze in Portions: Freeze small servings for later. Thaw gently in microwave or on stovetop.

FAQ

1. Can I use regular chocolate instead of a tablet?
   Yes, but tablets are traditional and give the authentic texture and flavor.
2. Can this be made dairy-free?
   Swap evaporated milk for coconut milk or any plant-based milk. Texture will differ slightly.
3. How thick should champurrado be?
   It should coat a spoon and feel creamy. Too runny? Add a tiny cornstarch slurry.
4. Can I adjust the sweetness?
   Absolutely. Taste as you go and add sugar gradually.
5. Can I make it ahead of time?
   You can, but it’s best served immediately. Thickening may occur, so gently reheat and stir.
6. Can I add spices?
   Yes! Nutmeg, a pinch of chili, or vanilla extract works beautifully.
7. Is this suitable for kids?
   Yes, unless you’re adding spicy twists.
8. How do I store leftovers?
   Keep in the fridge in a sealed container for up to 2 days, reheat gently.

The Last Sip

If this Champurrado Recipe doesn’t make your day a little warmer, try it again tomorrow. Second attempts are my specialty. Pour it, stir it, sip it slowly, and let the chocolate-cinnamon hug chase the chill away.

There’s something about a cup of Mexican Hot Chocolate Drink that makes the world feel cozy again—one small sip, and all the chaos of life melts away.