I made my abuela's champurrado recipe, and it's 10 times better than hot chocolate

Melissa WellsJan 14, 2024, 15:51 IST

Melissa's abuela (left) and Melissa (right) sipping champurrado.Melissa Wells/Business Insider

When the weather begins to chill, my Mexican abuela whips out her famous champurrado recipe.
This treasured recipe has been in our family for as long as I can remember.

You may know it as "sweater weather," but for my Mexican family, it's "cobija" or "blanket" weather, and when we're looking to warm up, we turn to our favorite sweet dessert beverage: champurrado.

Growing up, it was my abuela's tonic for cold weather and the better alternative to hot chocolate. Whether for Thanksgiving, Christmas, or just a chilly fall day, I knew champurrado was brewing the minute I stepped into the house and smelled cinnamon, clove, and piloncillo wafting through the air.

Since then, I have learned her tips and tricks for making the drink I now associate with our Mexican culture and my fondest memories with my abuelos.

I've kept some of our secret tips to myself, but here's the recipe for you to try and — trust me — once you make it, it will be too difficult to return to making your run-of-the-mill hot chocolate.

Here's what you need and how to make it.

Don't let the number of ingredients intimidate you.

Ingredients to make champurrado.Melissa Wells/Business Insider

First, pour water or milk into a pot on the stove. Either works, but my abuela prefers milk for a thicker mixture.

Melissa pours milk into a pot.Melissa Wells/Business Insider

Then you add a piloncillo cone. It provides a delicious caramelized flavor, making it a secret Mexican ingredient worth finding.

Melissa puts in piloncillo, or a Mexican brown sugar cone.Melissa Wells/Business Insider

Then add a couple of cinnamon sticks — or a couple of teaspoons of cinnamon powder if you're in a pinch.

Melissa drops cinnamon sticks into the milk mixture.Melissa Wells/Business Insider

Although my abuela will usually eyeball how many cloves she adds, I would recommend about a tablespoon.

Melissa pours in cloves into the milk mixture.Melissa Wells/Business Insider

Once the mixture has come to a boil, it's time to put in the chocolate tablets — and this Nestle Abuelita brand is key.

Melissa shows the two Abuelita chocolate tabs she will put in the pot.Melissa Wells/Business Insider

The next step is to add flour or corn masa to thicken the mixture, but toasting it first is what brings out the flavor.

Melissa toasts 3/4 cup of flour in a separate pan.Melissa Wells/Business Insider

This becomes a two-person job, as we must continue stirring the champurrado while mixing the flour on high heat.

As Melissa stirs the champurrado mixture, Melissa's abuela toasts the flour in the pan.Melissa Wells/Business Insider

Next, take a mug with 1 cup of cold water and ¼ of flour at a time and mix it with a spoon until smooth.

The toasted flour goes into a cup of cold water.Melissa Wells/Business Insider

Spoon the flour mixture in slowly as you mix the champurrado.

Melissa's abuela spoons in the flour mix while Melissa stirs.Melissa Wells/Business Insider

Lastly, add a splash of Mexican vanilla for flavor.

Melissa shows the Mexican vanilla blend she will put in the champurrado.Melissa Wells/Business Insider

If the mixture is too thick or too sweet for your liking, just add hot water.

Melissa pours hot water into the champurrado.Melissa Wells/Business Insider

Serve while hot, or store in the fridge and reheat in the microwave or over the stove.

Champurrado in a mug.Melissa Wells/Business Insider

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