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Photo by Maddi Bazzocco on Upsplash.

Although rarely seen on menus in the U.S., Champurrado is a hot masa-based chocolate drink is a beloved staple in Mexico.

This is a great, simple delicacy that goes a long way and makes for a fun filled afternoon beverage that makes tea seem like a bore.

It’s thicker consistency and rich chocolate flavor makes it ideal to spike with Mezcal if you are feeling adventurous.

Enjoy Champurrado either way as an afternoon delight using Don Juan Chiles high-quality ingredients to get the full, authentic experience.


  • Optional: 1.5 oz Mezcal 
  • ¾ cup Don Juan Chiles blue corn flour
    6 oz Mexican chocolate, or two tablets (Abuelita or Chocolate Ibarra are our favorites!)
    4 ½ cups whole milk 
  • Don Juan Chiles cinnamon stick 
  • 1½ cups boiling water
    At least 1 pinch crushed Don Juan Chiles piloncillo  
  • ⅛ tsp Don Juan Chiles sea salt 

Thoughts Before Starting

Add a dash of Don Juan Chiles ground clove to take your flavor the extra mile, or consider adding 1 pod of Don Juan Chiles Star Anise. 


  1. Begin by adding water to a saucepan.

  2. Bring the water to a boil, and then add cinnamon and blue corn flour (as well as clove and star anise, if you so choose). 

  3. Remove this mixture from heat and allow the spices to steep until the water is fragrant. This should take roughly ten minutes. Strain and separate. 

  4. Warm the whole milk. Stir frequently so that the milk does not burn. When the milk becomes hot, add chocolate

  5. Let the chocolate dissolve and thicken, and then add piloncillo sugar and cook until all the chocolate and sugar has completely dissolved. 

  6. Add the cinnamon and corn flour mixture to the pot. Continue to simmer and stir until the beverage is thick. Sea salt is the last ingredient to add. 

Spice it up

This recipe yields approximately 2 liters (or 12 individual servings), and it can be kept hot for 4–6 hours for maximum deliciousness. Perfect for sharing! 

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