This champurrado mocktail is a rich, thick and comforting Mexican chocolate drink made without any alcohol and perfect for holiday mornings, cold weather gatherings or dessert bars. It blends Mexican chocolate with cinnamon, milk and masa harina for that signature velvety thickness that feels like drinking a warm hug.
When we bartend holiday markets and December outdoor events, champurrado is often the first drink we run out of because it warms guests instantly and smells incredible simmering on the bar. We scale it in slow cookers, ladle it into insulated cups and keep extra cinnamon sticks nearby to garnish each serving. This mocktail version stays true to the traditional Mexican recipe without spirits so kids and adults can enjoy it together.
How to Make Champurrado Mocktail
- Warm the milk and water. In a medium pot, heat the milk and water over medium heat until steaming but not boiling.
- Add chocolate and cinnamon. Add the Mexican chocolate tablet and cinnamon stick and whisk until the chocolate dissolves completely.
- Thicken with masa harina. In a small bowl, whisk the masa harina with a few tablespoons of warm liquid to make a smooth slurry. Pour the slurry into the pot, whisking constantly to avoid lumps.
- Simmer and sweeten. Add piloncillo or brown sugar and any optional spices. Simmer 10 to 15 minutes, whisking often, until the drink thickens.
- Finish and serve. Remove the cinnamon stick, stir in the vanilla and pour into mugs. Top with whipped cream, a cinnamon sprinkle or a cinnamon stick.
Bartender notes
- For events, we keep champurrado warm in slow cookers set to low and whisk every 20 to 30 minutes so the masa harina stays smooth.
- Never boil the mixture; boiling can cause the milk base to separate and the texture to turn grainy.
- Adjust thickness by adding more masa (for thicker) or more milk (for thinner). A small amount goes a long way.
Champurrado Mocktail Variations
- Spiced champurrado. Add clove, star anise or a pinch of cayenne for warmth.
- Dairy free champurrado. Use oat milk or coconut milk for a creamy texture while keeping it vegan.
- Chocolate vanilla champurrado. Add extra vanilla and a splash of cream for a softer, more dessert-like flavor.
- Thinner café style. Reduce the masa harina and add a splash of brewed coffee for mocha undertones.
- Holiday peppermint version. Add a small amount of crushed peppermint or garnish with a mini candy cane.
Serving Suggestions
Serve champurrado mocktail during holiday breakfasts, Christmas Eve gatherings, winter markets or as a warm dessert drink for kids and adults. It pairs beautifully with churros, conchas, cinnamon pastries and simple cookies.
For more warm holiday drinks, visit our Christmas cocktails guide.
Make Ahead and Storage
- Champurrado thickens as it sits. Rewarm gently and add a splash of milk to thin before serving.
- Store leftovers in the fridge up to 3 days in a sealed container.
- Whisk often while reheating to keep the texture smooth.
Nutrition Information
Approximate values per serving, based on 6 servings.
- Calories: 260
- Carbohydrates: 40 g
- Sugar: 28 g
- Protein: 6 g
- Fat: 8 g
- Sodium: 90 mg
More Warm Holiday Drinks
Planning a winter party. Use our Alcohol Shopping List Calculator to stock your bar, then visit our bartender booking page if you want our team to handle the drinks and service.
Champurrado Mocktail FAQs
What is champurrado made of?
Traditional champurrado is made with Mexican chocolate, milk, water, masa harina, piloncillo and cinnamon. This mocktail keeps that same authentic base but leaves out any alcohol so everyone can enjoy it.
What is the difference between champurrado and champorado?
Champurrado is a thick Mexican chocolate drink made with masa harina. Champorado is a Filipino chocolate rice porridge made with glutinous rice. They share a history but are completely different dishes.
Is champurrado healthy?
It can be, depending on your ingredients. Using oat milk, reducing sugar or adding spices instead of sweeteners can make a lighter version. The traditional recipe is richer and more dessert like.
Is champurrado Mexican or Filipino?
Champurrado is Mexican. The Filipino dish is champorado, which is a rice porridge inspired by Mexican champurrado through historical trade routes.
Why is champurrado so good?
Because the masa thickens it into a silky, velvety drink while the Mexican chocolate and cinnamon add depth and warmth. It tastes like hot chocolate with extra body and real cultural history behind it.
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