Champurrado, the rich and creamy Mexican hot chocolate, has been a beloved staple in many Latin American households for generations. This comforting drink, typically made with dark chocolate, milk, and spices, is a perfect way to warm up on a chilly day or provide a pick-me-up any time of year. And while traditional champurrado recipes are certainly delicious, why not try something new? From adding unique twists like orange zest or espresso to using alternative milks like almond or coconut, there’s a champurrado recipe out there for everyone.
In this article, we’ll be exploring 19 different creamy champurrado recipes that blend traditional flavors with modern twists. Whether you’re looking for a classic recipe to warm up your family or something new and exciting to try, you’ve come to the right place. So grab a mug, get cozy, and let’s dive into the world of creamy champurrados!
Classic Mexican Champurrado with Cinnamon
This rich and flavorful dessert is a staple of traditional Mexican cuisine. Sweet, spicy, and warm, champurrado is perfect for any occasion.
Ingredients:
– 1 cup masa harina (corn flour)
– 1/2 cup granulated sugar
– 1/4 cup all-purpose flour
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground anise
– 1/2 cup milk
– 1/4 cup water
– 2 tablespoons vegetable oil
– 2 cloves
– Optional: raisins, chopped nuts, or chocolate chips
Instructions:
1. In a medium saucepan, combine masa harina, sugar, flour, cinnamon, and anise. Gradually add milk and water, whisking until smooth.
2. Cook over medium heat, stirring constantly, until mixture thickens (about 5 minutes).
3. Remove from heat and stir in oil and cloves.
4. Pour into individual serving cups or a large bowl.
5. Serve warm, garnished with optional toppings if desired.
Cooking Time: 10-12 minutes
Rich Chocolate Champurrado with Vanilla
Treat yourself to a decadent Mexican hot chocolate drink infused with the richness of vanilla.
Ingredients:
– 1 cup milk or heavy cream
– 2 tablespoons unsweetened cocoa powder
– 2 tablespoons sugar
– 1/4 teaspoon ground cinnamon
– 1/4 teaspoon salt
– 1/2 teaspoon pure vanilla extract
– 1/4 cup dark chocolate chips (at least 70% cocoa)
– Optional: whipped cream and cinnamon sticks for garnish
Instructions:
1. In a medium saucepan, combine milk, sugar, cinnamon, and salt. Heat over medium heat, whisking occasionally, until the sugar dissolves.
2. Remove from heat and add vanilla extract. Stir well to combine.
3. Melt the chocolate chips in the microwave or in a double boiler. Stir until smooth.
4. Add the melted chocolate to the milk mixture. Whisk until well combined.
5. Pour into mugs and serve immediately.
Cooking Time: 10-15 minutes
Spiced Champurrado with Anise and Clove
A warm and aromatic Mexican drink, Spiced Champurrado is perfect for chilly evenings or special occasions. This recipe adds a unique twist with the addition of anise and clove, creating a complex and alluring flavor profile.
Ingredients:
– 2 cups milk
– 1/4 cup masa harina
– 1/4 teaspoon ground anise
– 1/8 teaspoon ground cinnamon
– 1/8 teaspoon ground cloves
– 2 tablespoons sugar
– 1/4 teaspoon salt
– 2 large eggs
Instructions:
1. In a medium saucepan, combine milk, masa harina, anise, cinnamon, and cloves. Whisk until smooth.
2. Bring the mixture to a simmer over medium heat.
3. Reduce heat to low and add sugar and salt. Stir until dissolved.
4. Crack in the eggs and whisk until fully incorporated.
5. Continue cooking for 10-12 minutes or until the mixture has thickened slightly, stirring occasionally.
Cooking Time: 15-20 minutes
Serves: 4-6 people
Creamy Oatmeal Champurrado
A rich and creamy twist on traditional champurrado, this oatmeal-based recipe combines the warmth of spices with the comfort of oats.
Ingredients:
– 1 cup rolled oats
– 2 cups whole milk
– 1/4 cup heavy cream
– 2 tablespoons brown sugar
– 1 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– Pinch of salt
– Optional: raisins, chopped nuts, or a drizzle of honey for added flavor and texture
Instructions:
1. In a medium saucepan, combine oats, milk, heavy cream, brown sugar, cinnamon, nutmeg, and salt.
2. Cook over medium heat, stirring constantly, until the mixture comes to a simmer.
3. Reduce heat to low and cook for 5-7 minutes or until the oats have absorbed most of the liquid and the mixture has thickened slightly.
4. Remove from heat and let cool slightly.
5. Serve warm, topped with your choice of raisins, chopped nuts, or a drizzle of honey.
Cooking Time: 10-12 minutes
Vegan Champurrado with Almond Milk
Experience the rich flavor of traditional Mexican champurrado with a vegan twist, using almond milk and plant-based ingredients.
Ingredients:
– 1 cup almond milk
– 2 tablespoons cornstarch
– 2 tablespoons unsweetened cocoa powder
– 1/4 teaspoon salt
– 1/4 teaspoon ground cinnamon
– 1/4 teaspoon ground anise
– 2 tablespoons vegan chocolate chips (at least 70% cocoa)
– 1/2 cup sugar
– 1/2 cup water
– 1 tablespoon vegetable oil
– 1/2 cup chopped almonds or pecans (optional)
Instructions:
1. In a medium saucepan, whisk together almond milk, cornstarch, cocoa powder, salt, cinnamon, and anise.
2. Cook over medium heat, whisking constantly, until the mixture thickens and comes to a boil, about 5-7 minutes.
3. Remove from heat and stir in chocolate chips until melted and smooth.
4. Add sugar and water, whisking until dissolved.
5. Stir in vegetable oil and nuts (if using).
6. Cook for an additional 2-3 minutes or until the mixture has thickened to your liking.
7. Serve warm, garnished with chopped nuts if desired.
Cooking Time: 10-12 minutes
Champurrado with a Hint of Orange Zest
Champurrado is a traditional Mexican drink made with chocolate, milk, and spices. This recipe adds a unique twist by incorporating orange zest for a bright and citrusy flavor.
Ingredients:
– 2 cups milk
– 1/4 cup semisweet chocolate chips
– 1 tablespoon sugar
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground anise
– 1/4 teaspoon vanilla extract
– 1/2 orange, zested (about 1 tablespoon)
– Pinch of salt
Instructions:
1. In a medium saucepan, warm the milk over low heat.
2. Add the chocolate chips and stir until melted and smooth.
3. Add the sugar, cinnamon, anise, vanilla extract, and orange zest. Stir until well combined.
4. Remove from heat and let cool slightly.
5. Strain the mixture into a serving pitcher or individual cups to serve.
Cooking Time: 10-15 minutes
Decadent Dark Chocolate Champurrado
This rich and indulgent dessert combines the deep flavors of dark chocolate, velvety champurrado sauce, and crispy tortilla strips. Perfect for satisfying your sweet tooth.
Ingredients:
– 1 cup (200g) dark chocolate chips (at least 70% cocoa)
– 1/2 cup (120ml) heavy cream
– 2 tablespoons unsalted butter
– 2 cups champurrado sauce (see note)
– 6-8 corn tortillas, cut into thin strips
– Powdered sugar, for dusting
Instructions:
1. In a double boiler or a heatproof bowl set over a pot of simmering water, melt the chocolate chips.
2. In a separate pan, warm the champurrado sauce over low heat.
3. Add the heavy cream and butter to the melted chocolate; whisk until smooth.
4. Dip each tortilla strip into the melted chocolate mixture, then place on a baking sheet lined with parchment paper.
5. Drizzle the warmed champurrado sauce over the chocolate-covered tortillas.
6. Dust with powdered sugar before serving.
Cooking Time: 10-12 minutes
Champurrado with a Touch of Espresso
This rich and creamy Mexican hot chocolate is elevated by the deep, velvety flavor of espresso. Perfect for warming up on a chilly day.
Ingredients:
– 2 cups milk (whole, low-fat or nonfat)
– 1 cup water
– 1/2 cup dark chocolate chips (at least 60% cocoa solids)
– 2 tablespoons instant coffee powder (or freshly brewed espresso)
– 1 tablespoon sugar (optional)
– Pinch of salt
Instructions:
1. In a medium saucepan, combine milk, water, and chocolate chips. Heat over medium heat, whisking constantly, until the chocolate is melted and the mixture is smooth.
2. Remove from heat and stir in instant coffee powder or freshly brewed espresso. If using sugar, add to taste.
3. Return the mixture to low heat and whisk in a pinch of salt.
4. Pour into cups and serve immediately.
Cooking Time: 10-15 minutes
Gluten-Free Champurrado with Corn Flour
Champurrado is a traditional Mexican chocolate drink that’s perfect for cold winter days or as a comforting treat any time of the year. This gluten-free version uses corn flour to create a rich and velvety texture.
Ingredients:
– 1 cup corn flour (maize harina)
– 1/2 cup unsweetened cocoa powder
– 1/4 cup granulated sugar
– 1/2 teaspoon salt
– 1/4 teaspoon ground cinnamon
– 2 cups whole milk, divided
– 2 tablespoons melted butter or vegetable oil
– 2 ounces high-quality dark chocolate chips (at least 70% cocoa), chopped
Instructions:
1. In a medium saucepan, whisk together corn flour and sugar.
2. Add the cocoa powder, salt, and cinnamon; whisk until well combined.
3. Gradually add 1 cup of milk, whisking continuously to avoid lumps.
4. Cook over medium heat, stirring constantly, until mixture thickens (about 5 minutes).
5. Remove from heat and stir in melted butter or oil and chopped chocolate chips until smooth.
6. Add the remaining 1 cup of milk; whisk until well combined.
7. Serve hot, garnished with whipped cream and a sprinkle of cinnamon if desired.
Cooking Time: 10-12 minutes
Champurrado with Sweetened Condensed Milk
Get ready to delight your taste buds with this creamy and sweet Mexican dessert, Champurrado! This rich and velvety drink is a staple at many fiestas and gatherings.
Ingredients:
– 2 cups milk
– 1/4 cup sweetened condensed milk
– 1/2 teaspoon vanilla extract
– 3 tablespoons cornstarch
– 1/4 teaspoon salt
– 2 tablespoons unsalted butter, melted
Instructions:
1. In a medium saucepan, combine milk, sweetened condensed milk, and vanilla extract. Whisk until smooth.
2. Add the cornstarch and whisk until dissolved.
3. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil.
4. Remove from heat and stir in melted butter.
5. Let cool slightly before serving.
Cooking Time: 15-20 minutes
Champurrado with a Dash of Nutmeg
Champurrado is a rich and creamy Mexican hot chocolate, traditionally served at family gatherings and celebrations. In this recipe, we add a warm and aromatic touch with a dash of nutmeg.
Ingredients:
– 1 cup milk or half-and-half
– 2 tablespoons dark chocolate chips (at least 70% cocoa)
– 2 tablespoons sugar
– 1/4 teaspoon ground cinnamon
– 1/8 teaspoon ground nutmeg
– 1/4 teaspoon salt
– 1/2 cup water
– 1 tablespoon butter or substitute
Instructions:
1. In a medium saucepan, combine milk, chocolate chips, sugar, cinnamon, nutmeg, and salt.
2. Whisk until the chocolate is melted and the mixture is smooth.
3. Add water and whisk until combined.
4. Bring the mixture to a simmer over medium heat.
5. Reduce heat to low and cook for 10-12 minutes or until desired temperature.
6. Remove from heat and stir in butter or substitute until melted.
7. Pour into cups and serve immediately.
Cooking Time: 10-12 minutes
Champurrado with Cinnamon Sticks and Star Anise
Champurrado is a rich and creamy Mexican hot chocolate made with cinnamon sticks and star anise, perfect for warming up on a chilly day. This recipe is a twist on the traditional champurrado, adding a unique flavor profile from the combination of cinnamon and star anise.
Ingredients:
• 1 cup milk or dark chocolate chips
• 2 cups water
• 2 cinnamon sticks
• 4 whole star anise pods
• 1/2 teaspoon ground cinnamon
• 1 tablespoon sugar (optional)
• Pinch of salt
Instructions:
1. In a medium saucepan, combine milk or chocolate chips and water. Heat over medium heat until the mixture is warm and melted.
2. Add cinnamon sticks and star anise pods to the mixture. Stir well to combine.
3. Reduce heat to low and simmer for 5-7 minutes, allowing the flavors to meld together.
4. Remove from heat and stir in ground cinnamon, sugar (if using), and salt.
5. Strain the champurrado through a fine-mesh sieve into individual cups or mugs.
Cooking Time: 10-12 minutes
Champurrado with a Blend of Dark and Milk Chocolate
A rich and creamy Mexican hot chocolate treat that combines the deep flavors of dark chocolate with the sweetness of milk chocolate.
Ingredients:
– 1 cup milk or half-and-half
– 2 tablespoons unsweetened cocoa powder
– 2 tablespoons sugar
– 1/4 teaspoon salt
– 1/2 cup dark chocolate chips (at least 60% cocoa)
– 1/4 cup milk chocolate chips
– 1 tablespoon cornstarch
– 1/4 teaspoon ground cinnamon (optional)
Instructions:
1. In a medium saucepan, whisk together milk, cocoa powder, sugar, and salt.
2. Bring the mixture to a simmer over medium heat, whisking constantly.
3. Reduce the heat to low and add in dark chocolate chips. Stir until melted and smooth.
4. Add in milk chocolate chips and stir until combined.
5. In a small bowl, mix together cornstarch and a splash of the warm chocolate mixture until smooth.
6. Return the saucepan to medium heat and whisk in the cornstarch mixture.
7. Cook for an additional 2-3 minutes or until the champurrado thickens to your liking.
8. Remove from heat and stir in cinnamon, if using.
Cooking Time: 10-12 minutes
Champurrado with a Sprinkle of Chili Powder
This traditional Mexican dessert gets a spicy kick from the addition of chili powder, adding depth and warmth to the rich chocolate and creamy masa harina. Perfect for those who like a little heat in their sweets.
Ingredients:
– 1 cup masa harina
– 1/2 cup piloncillo or brown sugar
– 1/4 cup all-purpose flour
– 1/4 teaspoon salt
– 1/2 cup heavy cream or whole milk
– 1/4 cup melted unsalted butter
– 2 ounces high-quality dark chocolate, finely chopped
– 1/2 teaspoon chili powder
– Confectioners’ sugar, for dusting (optional)
Instructions:
1. In a medium saucepan, combine masa harina, piloncillo or brown sugar, flour, and salt.
2. Gradually add in the heavy cream or whole milk, whisking until smooth.
3. Add the melted butter, chopped chocolate, and chili powder. Whisk until well combined.
4. Bring the mixture to a simmer over medium heat, stirring constantly.
5. Reduce heat to low and cook for 10-15 minutes, or until the champurrado has thickened to your liking.
6. Remove from heat and let cool slightly. Dust with confectioners’ sugar, if desired.
Cooking Time: 15-20 minutes
Champurrado with a Splash of Coconut Milk
A rich and creamy Mexican hot chocolate-like drink that’s perfect for any time of day.
Ingredients:
– 2 cups milk (whole, low-fat or nonfat)
– 1/2 cup unsweetened cocoa powder
– 2 tablespoons all-purpose flour
– 1/4 teaspoon salt
– 1/4 teaspoon ground cinnamon
– 1/8 teaspoon ground anise
– 1/2 cup brown sugar
– 1/2 cup heavy cream or half-and-half
– 1 splash coconut milk (about 1 tablespoon)
– Optional: whipped cream and chocolate shavings for topping
Instructions:
1. In a medium saucepan, whisk together milk, cocoa powder, flour, salt, cinnamon, and anise.
2. Cook over medium heat, whisking constantly, until the mixture comes to a boil.
3. Reduce heat to low and simmer for 5 minutes, or until the mixture thickens slightly.
4. Remove from heat and stir in brown sugar until dissolved.
5. Stir in heavy cream or half-and-half.
6. Add coconut milk and whisk until well combined.
Cooking Time: 10-12 minutes
Serve warm, topped with whipped cream and chocolate shavings if desired. Enjoy!
Champurrado with a Twist of Lime
This Mexican dessert gets a refreshing boost from the brightness of lime zest and juice. The result is a creamy, sweet, and tangy treat that’s perfect for warm weather.
Ingredients:
– 1 cup masa harina
– 2 cups milk
– 1/4 cup granulated sugar
– 1/4 teaspoon salt
– 1/2 teaspoon vanilla extract
– 1/4 cup chopped piloncillo (or brown sugar)
– 2 tablespoons unsalted butter, melted
– Zest and juice of 1 lime
Instructions:
1. In a medium saucepan, whisk together masa harina, milk, sugar, salt, and vanilla extract.
2. Cook over medium heat, stirring constantly, until the mixture thickens and pulls away from the sides (about 10-12 minutes).
3. Remove from heat and stir in piloncillo and melted butter until dissolved.
4. Stir in lime zest and juice.
5. Pour into individual serving cups or a large serving dish.
6. Refrigerate for at least 2 hours to allow flavors to meld.
Cooking Time: None needed; this dessert chills in the refrigerator.
Champurrado with a Hint of Cardamom
A rich and creamy Mexican hot chocolate, infused with the warm, aromatic flavor of cardamom. This traditional drink is perfect for cold winter nights or as a special treat any time of year.
Ingredients:
– 2 cups milk
– 1 cup water
– 2 tablespoons Dutch-process cocoa powder
– 2 tablespoons sugar
– 1/4 teaspoon ground cinnamon
– 1/8 teaspoon ground cardamom
– 1/4 teaspoon salt
– 2 ounces Mexican chocolate tablets (such as Ibarra or Abuelita), grated
– Whipped cream and chopped nuts for garnish (optional)
Instructions:
1. In a medium saucepan, combine milk, water, cocoa powder, sugar, cinnamon, cardamom, and salt. Whisk until smooth.
2. Add the grated Mexican chocolate tablets and whisk until melted and well combined.
3. Bring the mixture to a simmer over medium heat, then reduce the heat to low and cook for 5-7 minutes or until heated through.
4. Remove from heat and let cool slightly before serving. If desired, top with whipped cream and chopped nuts.
Cooking Time: 10-12 minutes
Champurrado with a Drizzle of Caramel
Champurrado with a Drizzle of Caramel Recipe
A rich and velvety Mexican hot chocolate meets sweet caramel in this decadent dessert.
Ingredients:
– 2 cups milk or half-and-half
– 1 cup dark chocolate chips (at least 60% cocoa)
– 1/4 cup unsalted butter, cut into small pieces
– 1 teaspoon vanilla extract
– Pinch of salt
– 1/4 cup granulated sugar
– Caramel sauce for drizzling (store-bought or homemade)
Instructions:
1. In a medium saucepan, combine milk, chocolate chips, and butter. Heat over low heat, whisking occasionally, until the chocolate is melted and the mixture is smooth.
2. Remove from heat and stir in vanilla extract and salt.
3. Let it cool slightly before whisking in granulated sugar until dissolved.
4. Pour into individual cups or ramekins.
5. Drizzle with caramel sauce just before serving.
Cook Time: 10-15 minutes
Servings: 4-6
Champurrado with a Pinch of Sea Salt
A traditional Mexican hot chocolate, Champurrado is a rich and creamy drink perfect for cold winter nights or special occasions. This recipe adds a touch of sea salt to balance the sweetness.
Ingredients:
– 1 cup milk or half-and-half
– 2 tablespoons Dutch-process cocoa powder
– 2 tablespoons sugar
– 1/4 teaspoon ground cinnamon
– 1/8 teaspoon ground anise
– 1/2 teaspoon vanilla extract
– Pinch of sea salt
Instructions:
1. In a medium saucepan, warm the milk over low heat.
2. Add the cocoa powder and whisk until smooth.
3. Add the sugar, cinnamon, anise, and vanilla extract. Whisk until well combined.
4. Bring the mixture to a simmer, then reduce the heat to low and cook for 5-7 minutes or until heated through.
5. Remove from heat and stir in a pinch of sea salt.
Cooking Time: 10-12 minutes
Enjoy your warm and comforting Champurrado with a Pinch of Sea Salt!
Summary
Get ready to indulge in the rich flavors of Mexico with these 19 creamy champurrado recipes! From classic cinnamon-spiced drinks to decadent dark chocolate and vegan options, there’s a champurrado recipe for every taste. Discover new twists on this traditional Mexican drink by adding hints of orange zest, espresso, or coconut milk. Whether you’re in the mood for something sweet or savory, these creamy champurrados are sure to satisfy your cravings.