Champurrado, Mexican chocolate corn drink
Thick, spiced hot chocolate thickened with masa harina, made to dunk a concha or pan de muerto into.
- Time20 mins
- LevelEasy
- Costabout £0.38 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Whisk the masa harina into the cold water in a jug until there are no lumps.
- 2
Put the soya milk, cinnamon sticks and sugar into a large pan and heat gently until steaming.
- 3
Add the chopped chocolate and stir until melted and smooth.
- 4
Whisk the masa mixture again, then pour it into the pan in a thin stream while whisking.
- 5
Simmer over a low heat for 8 to 10 minutes, whisking often, until thickened to the texture of double cream and no longer tastes floury.
9 min - 6
Stir in the vanilla and salt, remove the cinnamon, and whisk hard until frothy. Serve in mugs. It thickens as it cools, so loosen with a splash of hot water if needed.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.