Mexican Hot Drink Recipe

This thick, potent drink is authentically Mexican—and unlike any hot chocolate you’ve had before. It’s remarkably rich, so save room!

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Serves 4
6 cups water, divided
1 disk Mexican chocolate*
6 1/2 ounces piloncillo, rinsed and chopped into ½” pieces*
1 cinamon stick
1 cup fresh masa

*Mexican chocolate comes in disks that are pre-sweetened and seasoned with cinnamon and other spices. Hard, coned-shape piloncillo is dark brown Mexican sugar with a high molasses content. Both of these items can be found in Hispanic markets and some supermarkets. They are also available online at

  1. Combine 5 cups of water, the Mexican chocolate, piloncillo and cinnamon in a heavy-bottomed pan set over medium heat.
  2. Using a spacious bowl, mix the remaining cup of water into the masa and strain it into the chocolate mixture.
  3. Stir constantly and bring to a boil.
  4. Pour the champurrado into cups and serve immediately. This drink thickens as it cools.
Preparation Time: 
15 - 20 minutes