Champurrado to Die For


Courtesy of Lucinda Hutson

Anise may be substituted for 1 T. fresh yerbanís (Mexican mint marigold)

Super easy

Champurrado to Die For


For 4 Person(s)


  • 1/2 cups masa harina (corn flour)
  • 1/2 cups warm water
  • 2 cups milk
  • 1 1/2 cups water
  • 3 ounces Mexican chocolate
  • tablespoons piloncillo (Mexican unrefined brown sugar) or dark brown sugar
  • 1 teaspoons Mexican vanilla
  • 2 teaspoons anise seeds, crushed, or 1 T. fresh yerbanís
  • 1/2 teaspoons cinnamon
  • 1 stick cinnamon
  • 1/2 teaspoons crushed dried red cayenne or chile de arból
  • 1 pinches salt

Champurrado to Die For Directions

  1. In a medium saucepan, mix together masa harina and ½ cup warm water then blend until smooth.
  2. Add remaining ingredients and simmer on low heat, stirring continually, until the chocolate and piloncillo are melted and mixture has thickened (add more water if needed).
  3. Whisk with a wooden molinillo (eggbeater) until frothy and pour immediately into small mugs.
  4. Sprinkle with cinnamon and golden Mexican mint marigold flowers. Serve with traditional Pan de Muertos, available at Mi Victoria Bakery or La Mexicana Bakery.

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