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"A traditional Mexican chocolate drink."
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35 m servings 524 cals
Serving size has been adjusted!
Original recipe yields 12 servings


  • Calories:
  • 524 kcal
  • 26%
  • Fat:
  • 3.9 g
  • 6%
  • Carbs:
  • 63.3g
  • 20%
  • Protein:
  • 3.4 g
  • 7%
  • Cholesterol:
  • 7 mg
  • 2%
  • Sodium:
  • 276 mg
  • 11%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  1. Bring water, cinnamon stick, clove, and star anise to a boil in a saucepan; remove from heat and allow spices to steep until water is fragrant, about 10 minutes. Strain.
  2. Heat milk, chocolate, and pinole in another saucepan over medium heat, whisking until chocolate is dissolved and liquid is thickened, about 10 minutes. Remove from heat and add piloncillo; let rest until sugar is dissolved, about 5 minutes more. Pour cinnamon water into chocolate mixture and stir to combine.

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Read all reviews 8
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This was delicious, but very thick. I will try it with just a half cup pinole (this was a pain to find; I went to a few mexican food stores)next time.

i love the thickness of this drink. i simplified the recipe. i put masa flour, milk, water and cinnamon in saucepan. i stirred until just below boiling and then simmered until thick. i did not h...

Champurrado is normally made with masa (corn flour) and that is what I used instead of pinole. I left out the anise since I don't care for it. Good recipe with those changes.

i tried thi and is very delicious

This was fantastic nice and thick as I remember. You can substitute cinnamon sticks for ground and brown sugar for the piloncillo or panels. Wonderful!

This was good...not as good as my grandmother to make. She was born and raised in Chihuahua and made the best champurrado ever! Something is missing from this recipe but I can't pin point it.

I substituted almond milk, 4 tbsp of regular brown sugar, 6 squares of a Lindt 70% cocoa bar. Almost used regular corn meal, but that would have just sank to the bottom instead of mixing up in t...

Delicious and so easy to make!

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