Champurrado with DOÑA MARÍA® Mole

One of the oldest beverages in Mexico, champurrado is a thick Mexican hot chocolate that’s popular during the holidays and when the weather starts getting cooler. This homemade recipe comes courtesy of LatinoFoodie, connoisseurs of Latin food and culture, and uses masa harina (corn flour) for its thick texture.

Celebrate with DOÑA MARÍA


  • 1/2 cup

    masa harina mixed with 1/3 cup hot water

  • 1 1/2 cups


  • 1 (3-inch) piece

    cinnamon stick

  • 4 cups

    whole milk

  • 1/2 round tablet (1.5-ounce)

    Mexican chocolate

  • 1 (6.5-ounces)

    piloncillo cone, roughly quartered

  • 2 teaspoons


  • 2

    whole cloves

  • 1/3 cup

    DOÑA MARÍA® Mole Ready to Serve (or DOÑA Mole MARÍA Original Mole by mixing 2.5 teaspoons Mole Paste & 1/2 cups + 3 teaspoons of water)

Print Recipe

Serves 5 1/2 cups



  1. In medium pot, combine masa harina with 1 ½ cups water and cinnamon. Cook over medium heat, stirring with a whisk until it begins to bubble, 2 minutes.

  2. Add milk, chocolate, piloncillo, molasses, cloves and mole. Bring mixture to a simmer, stirring frequently until sugar has completely dissolved and mixture has thickened, about 15 minutes.  

  3. Discard canela and cloves. Serve as is or strain, if desired. 

  4. Note: The longer champurrado is simmered, the thicker it becomes. If it becomes too thick, simply add more milk to thin out.


HERDEZ® Roasted Salsa Verde

Made with roasted tomatillos for a rich, tangy flavor.

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