More Great Recipes: Birthday | Camping | Christmas | Cinco de Mayo


User Avatar
Member since 2008
No Video

Serves 6-12 | Prep Time | Cook Time approx 20-25mins

Why I Love This Recipe

While living in Los Angeles my host family, The Monge Family, taught me this authentic Mexican Drink recipe. It quickly became a favorite with me. And when I returned to my hometown in Indiana, It quickly became one of the most requested recipes that my friends and family ask me to make for them.

Ingredients You'll Need

1 C. Masarica -- I like to use the Goya brand.
4 C. Whole Milk
1 Pkg. (8oz.) Piloncillo a.k.a. Brown Sugar Cane -- (again, I like to use Goya's Brand. You can also use 8 oz. brown sugar, if you can't find piloncillo or if you aren't sure what it is.)
2 Disks (3oz. each) mexican chocolate, chopped. (I like to use the Abuelita brand)
1/8 tsp. Ground Cinnamon


Add masarica to a large, heavy saucepot.

Using a whisk, slowly add 4C. water, whisking constantly until smooth and combined.

Place saucepot over medium-high heat.

Bring masarica mixture to a boil.

Add milk, sugar cane, chocolate & cinnamon to the saucepot.

Bring mixture to a boil, whisking constantly, until chocolate is melted & sugar cane is dissolved, approx. 5-7 mins more.

Remove pot from heat.

Divide Champurrado evenly among serving mugs.

Garnish with dark chocolate shavings and cinnamon, if desired.

Questions, Comments & Reviews

Disney's Tinker Bell Secret of the Wings Cookbook
By BakeSpace Fairies

6 Recipes

The Official "Burnt" Movie Cookbook
By Burnt Movie Cookbook

7 Recipes

'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film

7 Recipes

Mixed Berry Tart
Mixed Berry Tart
Slutty Brownies
Slutty Brownies
Torta Cubana
Torta Cubana