Try this delicious treat for the holidays: Champurrado

Champurrado: Mexican Hot Chocolate


  • 2 cups warm water
  • 2  cups milk
  • 1/4 cup masa harina (or 1/3 cup Maseca)
  • 1 disk Mexican chocolate, chopped (Abuelita’s or Ibarra)
  • 3 piloncillo cones, small, (one ounce each) chopped
  • 1 pinch of anise seed, whole or ground (optional)


In a large pot, whisk masa harina into the warm water until thoroughly combined.  Add milk, chocolate, piloncillo and anise. Bring to a simmer and whisk briskly until chocolate is melted and sugar is dissolved.

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