This creamy, chocolatey champurrado is a warm hug in a mug. Made with rich Mexican chocolate, cinnamon, masa harina, and a generous swirl of Honey House Hot Honey, it’s the perfect blend of sweet, spiced, and comforting. The natural heat from our raw hot honey brings a fresh twist to the traditional drink — cozy, nostalgic, and just a little bold.

Why You'll Love This Recipe

• Thick, rich, and ultra-creamy thanks to masa harina.

• Naturally sweetened with Honey House Hot Honey for a subtle, warming kick.

• Made with simple, accessible ingredients.

• Ready in under 20 minutes — perfect for last-minute holiday drinks.

• A traditional Mexican recipe with a fun modern twist.

• Easy to customize for sweetness, thickness, or spice level.

Ingredients

For the Champurrado

• 4 cups water

• 1 cinnamon stick

• ½ cup masa harina

• 2 cups milk (whole milk recommended)

• 3 oz Mexican chocolate, chopped

• ¼ cup Honey House Hot Honey

• Pinch of salt

Equipment

• Medium saucepan

• Whisk

• Ladle

• Heatproof mugs

Pro Tips

1. Whisk Well: Masa harina can clump — whisk vigorously to keep it silky.

2. Chop the Chocolate: Smaller pieces melt smoothly for a creamy texture.

3. Adjust the Heat: Add more hot honey if you want a spicier finish.

4. Low & Slow: Keep the heat gentle to prevent scorching the milk.

5. Customize Thickness: For a thinner champurrado, add extra milk; for thicker, simmer longer.

Instructions

1. In a saucepan, bring the water and cinnamon stick to a simmer. Let steep for 5 minutes.

2. In a small bowl, whisk masa harina with a splash of water until smooth.

3. Remove the cinnamon stick, then whisk the masa mixture into the simmering water.

4. Add milk and chopped Mexican chocolate. Whisk until chocolate has melted, about 5–7 minutes.

5. Stir in Honey House Hot Honey and a pinch of salt.

6. Simmer 3–5 more minutes until thick and creamy (don’t boil).

7. Taste and adjust sweetness or heat with more hot honey. Serve warm.

Storage Tips

• Refrigerate leftovers up to 3 days in an airtight container.

• Reheat gently on the stovetop with extra milk to thin as needed.

• Avoid boiling — it may affect texture.

Recipe Notes

Champurrado’s rich texture comes from masa harina, giving it a naturally thick, comforting consistency. The combination of Mexican chocolate and cinnamon creates deep, warm flavor — and adding Honey House Hot Honey enhances it even further. The honey melts right into the warm mixture, adding a floral sweetness and gentle heat that lifts the chocolate.

Our raw, American-made Honey House Hot Honey is small-batch and unfiltered, so it retains all of its natural character. It blends beautifully into hot drinks and adds a signature sweet-heat finish that makes this champurrado unforgettable.

Perfect Pairings

Serve with:

• Conchas or Mexican sweet bread

• Churros with cinnamon sugar

• Buñuelos

• Tamales (sweet or savory)

• Pumpkin loaf or cinnamon coffee cake

Variation Ideas

While the classic hot honey version is incredible, try these fun twists:

Honey House Recommendations

• Use Honey House Clover Honey for a lighter, floral sweetness.

• Add a spoonful of Honey House Creamed Honey for extra richness.

• Swap in Honey House Alfalfa Honey for deeper, earthier notes.

Other Great Options

• Add a splash of vanilla extract.

• Mix in a pinch of cayenne for extra heat.

• Use oat or almond milk for a dairy-free version.

• Add more chocolate for a thicker, decadent drink.

• Top with whipped cream and cinnamon.

• Add orange zest for a bright twist.

Recipe Details

• Prep Time: 5 minutes

• Cook Time: 15 minutes

• Total Time: 20 minutes

• Course: Drinks

• Cuisine: Mexican

• Servings: 4

• Difficulty: Easy