Mexican Hot Chocolate and Champurrado: Authentic Recipe with Cacao

There is a clear difference between Mexican hot chocolate and its European counterpart. It is darker, more aromatic, with a foam that forms during preparation and a texture that has nothing to do with the instant cocoa powder you might drink in the morning. In Mexico this drink is part of daily life: it is made for breakfast, offered to guests at celebrations, and on the coldest days it becomes champurrado, a thick version thickened with corn flour that warms and satisfies at the same time. In this article we explain what makes Mexican hot chocolate special, how it differs from champurrado, and we share recipes to make them both at home.

What is Mexican hot chocolate

Mexican hot chocolate is made by melting a tablet of drinking chocolate in hot milk or water, then frothing everything with a molinillo, a traditional wooden whisk, or with an immersion blender. The result is a drink with a deep brown color, a light foam on the surface, and an aroma in which both cocoa and cinnamon are unmistakable.

The main difference from European hot chocolate lies in the texture: the Mexican version is less thick than the Spanish one, it is not a cream, but it is far more flavorful than a simple cup of instant cocoa. The secret is the type of chocolate used: a tablet designed to melt into hot milk, containing cocoa paste, sugar, and spices, which creates a smooth and aromatic drink without needing to add anything else.

Cocoa and the Mesoamerican tradition

Cocoa has deep roots in the pre-Columbian cultures of Mesoamerica. Centuries before the arrival of Europeans, the Maya and the Aztecs consumed cocoa as a drink, often cold, bitter, and spiced, mixed with corn. It was reserved for ceremonies and warriors, and cocoa beans were also used as a form of currency.

When the Spanish arrived in the sixteenth century, they brought cocoa to Europe, where over time the drink transformed: it became hot, sweet, and free of spicy seasonings. In Mexico, however, the tradition followed a different path, maintaining its connection to corn, cinnamon, and a way of processing cocoa that can still be found today in the dissolving tablets used for hot chocolate.

What is champurrado

Champurrado is the heartier version of Mexican hot chocolate. It is made by adding masa harina, that is nixtamalized corn flour, to the cocoa drink, which makes it thicker, more nourishing, and more filling. The result is something between a drink and a sweet soup: the texture is reminiscent of a light atole with cocoa as the star ingredient.

Champurrado is the drink of cold mornings, Christmas markets, and Día de Muertos commemorations, where it is often served alongside tamales. Its thickness also makes it suitable as a light breakfast: one cup warms and satisfies without weighing you down.

Ingredients for Mexican hot chocolate (2 servings)

• 500 ml of whole milk

• 2 servings of Chocolate Abuelita (follow the dose indicated on the package)

• 1 cinnamon stick (optional)

Step-by-step preparation of hot chocolate

1. Heat the milk in a small saucepan over medium heat along with the cinnamon stick, if using. Bring almost to a boil, stirring occasionally to prevent it from sticking to the bottom.

2. Add the Chocolate Abuelita broken into pieces. Lower the heat and stir with a spoon until the chocolate melts completely into the milk. This takes about 2 or 3 minutes.

3. When the chocolate is melted and the milk is nice and hot, use a molinillo, a small whisk, or an immersion blender to froth the drink until a light foam forms on the surface. Hold the immersion blender close to the surface to incorporate more air. This step is what gives Mexican hot chocolate its characteristic texture.

4. Remove the cinnamon stick and pour into glasses or cups. Serve immediately, while the foam is still on the surface.

Ingredients for champurrado (4 servings)

• 1 liter of whole milk, or half milk and half water

• 3 servings of Chocolate Abuelita (follow the dose indicated on the package)

• 4 tablespoons of masa harina (nixtamalized corn flour)

• 250 ml of cold water

• 1 cinnamon stick

• Sugar to taste

How to make champurrado step by step

1. Dissolve the masa harina in cold water, whisking well until you get a smooth liquid with no lumps. This step is important: if you add the flour directly to the hot milk, lumps will form that are hard to get rid of.

2. Heat the milk in a medium saucepan with the cinnamon stick over medium heat, until almost boiling.

3. Add the Chocolate Abuelita broken into pieces and stir until it melts completely in the hot milk.

4. Pour the masa harina and water mixture into the saucepan in a thin stream, stirring continuously with a whisk to incorporate everything without forming lumps.

5. Continue cooking over low heat for about 10 minutes, stirring frequently. The champurrado thickens progressively as the corn flour cooks. If it becomes too thick, add a few tablespoons of hot milk until you reach the desired consistency.

6. Taste and adjust the sweetness with a little sugar if needed. Remove the cinnamon stick, pour into cups and serve immediately.

Chocolate Abuelita: a chocolate made to melt

The Chocolate Abuelita, available on Mexsabores, is a table chocolate made with cocoa paste, cocoa powder, sugar, soy lecithin, vegetable fat and flavorings. This composition makes it soluble in hot milk without requiring added sugar, and produces a drink with a deeper flavor than a simple soluble cocoa, thanks to the presence of both cocoa paste and cocoa powder.

Soy lecithin helps the chocolate emulsify evenly in hot milk, while the vegetable fat contributes to the round texture of the final drink. It is the ideal product for both recipes above, whether for classic hot chocolate or for champurrado.

Frequently asked questions

What is the difference between Mexican hot chocolate and European hot chocolate?

Mexican hot chocolate uses a table chocolate with cocoa paste designed to melt in milk, and is whisked until foamy. It is less thick than the Spanish version and far more flavorful than a soluble cocoa powder. Tradition calls for a molinillo, but an immersion blender gives a very similar result.

Is champurrado suitable for children?

Yes, it is a traditional drink for all ages. The masa harina makes it nutritious and filling, and it is often the breakfast of children on the coldest mornings in Mexico. The sweetness is moderate and can be adjusted with sugar.

Can I prepare Mexican hot chocolate with water instead of milk?

Yes. With water the drink is less creamy but more intense in cacao flavor. Many traditional recipes prepare it this way, especially when it is served alongside tamales or pan dulce that are already quite hearty.

Can champurrado be prepared in advance?

Champurrado thickens considerably as it cools. If you prepare it in advance, store it in the refrigerator in a sealed container and reheat it over low heat adding a little warm milk, stirring continuously until it returns to the right consistency.

→ Buy Chocolate abuelita at Mexsabores: delivery across Europe.

Mexican hot chocolate and champurrado are two different ways to rediscover an ancient flavor, rooted in cacao and the home kitchen traditions of Mexico. Just a few ingredients and a few minutes are enough to bring something authentic and warm into your cup. The Chocolate Abuelita is available on Mexsabores with delivery throughout Europe.