It may be easier for you to find masa flour than fresh masa. No problem - just replace fresh masa with a 1/2 cup masa flour (often sold as "masa harina") mixed with a 1/4 cup hot water.

In a blender, combine masa and water and mix well. Transfer to a large sauce pan and warm to medium heat.

In a small container, mix brown sugar and molasses together.

Add milk, chocolate, brown sugar/molasses and aniseeds to the sauce pan. While stirring often, bring mixture to a simmer (don't let it boil).

Once chocolate and sugar are completely melted and the mixture looks even, strain Champurrado directly into mugs and serve warm.


Mexican chocolate is made from dark chocolate mixed with sugar, cinnamon and sometimes other flavoring including nuts. It's more grainy and bitter than most chocolate in the U.S.

Mr Breakfast would like to thank Mr Breakfast for this recipe.

Overall Average Rating = 5 (out of 5)

Based on 4 votes.

From Lacy W.

I'm making this for a school project next week. I hope its good. - Lacy

Comment submitted: 5/20/2010 (#10529)



From Cinnamon

I've had this before at a restaurant and loved it. I'm wondering if I could make it with American semi-sweet chocolate instead of Mexican chocolate. Anybody know?

Comment submitted: 1/21/2010 (#9507)



From kat

Rating (out of 5):

I absolutely love Champurrado, when I go home to San diego I'll get some but for the now I get Abuelita it's so good and so close to the original.

Comment submitted: 8/10/2008 (#6102)



From D. Rink

Rating (out of 5):

I think that this recipe was fantastic and that i would recommend this drink to anyone to kids or adults because it is a non-acholic drink and it was very delicious!!!!!

Comment submitted: 5/22/2008 (#5334)



From Senior Senator

Rating (out of 5):

The best ever! It tastes great!

Comment submitted: 4/24/2008 (#5107)



From The Jiveman

Rating (out of 5):

I like Champurrado with a little scotch wiskey. Is there a recipe for Champurrado that uses alcohol??

Comment submitted: 11/30/2006 (#845)

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