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A traditional Mexican clay mug filled with champurrado de agua sits on a colorful woven cloth, next to a bowl of brown sugar, cinnamon sticks, chocolate pieces, and scattered masa harina on a wooden surface.
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Champurrado Without Milk

Traditional Mexican champurrado made without milk. Thickened with masa, sweetened with piloncillo, and simmered with cinnamon for the coziest chocolate drink. Serve with a concha pan dulce.
Prep Time5 minutes
Cook Time40 minutes
Total Time45 minutes
Course: Drinks
Cuisine: Mexican, Plantbased Mexican
Diet: Low Lactose
Servings: 4 servings
Calories: 126kcal
Author: Nancy Lopez & MexicanMadeMeatless.com

Ingredients

  • ⅔ cups masa harina
  • 1.5 cups water
  • two 6.35oz Mexican chocolate tablets disks, I used Ibarra
  • ¼ cup grated piloncillo* adjust to taste
  • 1 whole ceylon cinnamon stick or regular cinnamon stick
  • pinch sea salt optional, but adds flavor
  • 5 cups water
  • ½ to 1 teaspoon vanilla extract

Instructions

  • In a small bowl, cix the masa harina with 1 1/2 cups of water. Stir until well combined and there aren’t any lumps, then set aside.
    A hand stirs masa harina and flour in a brown ceramic bowl with a wooden spoon while water is being poured in. A colorful woven cloth and cinnamon sticks rest on the wooden table.
  • In a medium pot add the chocolate, piloncillo, salt, cinnamon and water. Simmer under low heat until the chocolate breaks down. Stir to help break up and dissolve the chocolate quicker. Simmer for 10 mutes over low heat.
    A hand pours water into a saucepan on a stovetop containing Mexican chocolate, ground piloncillo and a cinnamon stick. Colorful woven fabric, wooden utensils, and bowls are nearby on a wooden surface.
  • Place a fine sieve over the pot and pour in the masa mixture. Use the spoon to help it flow through. Discard any bits left over.
    A person is straining a masa harina mix with water through a metal sieve into a pot on the stovetop, using a wooden spoon. A colorful woven cloth and small dishes sit nearby on a wooden surface.
  • Stir and simmer for 10-15 minutes or until it thicken to your desired consistency the raw masa taste disappears.
    A hand stirs a pot of chocolate champurrado liquid with a wooden spoon on a stovetop. A colorful woven cloth, cinnamon sticks, and a sifter with flour are nearby on a wooden surface.
  • Remove the cinnamon stick and discard. Then pour in the vanilla extract. Mix well and simmer for 1 to 2 minutes.
    A hand adds vanilla extract to a saucepan of champurrado de agua on the stovetop. A colorful woven cloth and cinnamon sticks are nearby on a wooden table.
  • Serve along side some pan dulce, tamales or as a morning drink or dessert. Enjoy!
    A traditional Mexican clay mug filled with champurrado de agua sits on a colorful woven cloth, next to a bowl of brown sugar, cinnamon sticks, chocolate pieces, and scattered masa harina on a wooden surface.

Video

Notes

  • The calories and nutritional information will be different based on the chocolate brand you use. Please only use this as a guide. 
  • For the masa harina make sure to use the kind for tortillas, NOT the tamales kind. The tortillas masa is finer and tamales grainer. You want the finer. 
  • If you don't have piloncillo use brown sugar. 

Nutrition

Serving: 4servings | Calories: 126kcal | Carbohydrates: 27g | Protein: 2g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.2g | Sodium: 20mg | Potassium: 53mg | Fiber: 1g | Sugar: 13g | Vitamin A: 41IU | Vitamin C: 0.01mg | Calcium: 44mg | Iron: 2mg
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