Champurrado Oaxaqueño (Thick Masa Hot Chocolate)
A thick, warming Oaxacan hot chocolate made with corn masa, cinnamon and dark sugar, perfect with a sweet roll.
- Time20 min
- LevelEasy
- Costabout £0.53 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Whisk the masa harina with 250 ml of the cold oat milk in a jug until completely smooth, with no lumps.
- 2
Pour the rest of the oat milk into a saucepan and add the cinnamon, aniseed, chocolate, sugar and salt. Heat gently, stirring, for 5 minutes until the chocolate has melted and the sugar has dissolved.
5 min - 3
Remove from the heat for a moment, then whisk the masa mixture again and pour it into the pan in a thin stream, whisking all the time.
- 4
Simmer over a low heat for 8 to 10 minutes, whisking often, until it thickens to the texture of thin custard and loses its raw corn taste.
10 min - 5
Take out the cinnamon stick, stir in the vanilla and whisk hard for 30 seconds to make it frothy. Serve hot in mugs.
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.