Champurrado In 15 Minutes Or Less

Servings: 6


4 cinnamon sticks
2 star anise pods
2 whole cloves
4 cups water
½ cone piloncillo (or an equal quantity of brown sugar)
½ teaspoon kosher salt
¾ cup cocoa powder
2 cans evaporated milk
¼ cup masa harina


1. Dry-toast cinnamon sticks, star anise, and cloves in a medium pot over medium heat for 1–2 minutes, until fragrant.
2. Add water and bring to a simmer. Once simmering, whisk in piloncillo and kosher salt. Simmer for 5 minutes, then remove spices with a skimmer.
3. Whisk in cocoa powder and evaporated milk.
4. Transfer ½ cup of the liquid to a bowl. Whisk masa harina into the liquid to form a thick slurry. Add slurry back into the pot and whisk again.
5. Bring to a simmer. Let simmer for 5 minutes. Serve hot!

Get GEICO Auto insurance.

    Leave a comment

  1. Stephanie Hovermale says,

    I wish I had this Recipe with my father was alive he was from Mexico and I’m sure he would’ve enjoyed it as a big surprise

  2. Norma Mejia says,

    Oh my god I have looked for this recipe for five years now since my step-father passed away. He use to make this and the entire family has wanted to make it but didn’t know how. Thank you so much.