The Flaming Vegan

A Vegan and Vegetarian Blogging Extravaganza

Champurrado: Velvety Chocolate-Corn Drink From Mexico
Facebook Tweet Google+ Pinterest Email More Sharing Options

Champurrado: Velvety Chocolate-Corn Drink From Mexico

Prep Time: 5 minutes

Cook Time: 15 minutes

Chocolate is one of the most seductive ingredients you can ever use. As it melts over a gentle flame, the air is perfumed with a scent which turns into a raging aroma that is powerful enough to drift across the street and over to the next house.  For this reason, it may be a good way to gain a few friends, or perhaps to smooth over some disagreements with an enemy.

Chocolate has its origins in Mesoamerica and was a favorite ingredient amongst the Maya and Aztecs.  The earliest evidence of chocolate being used in a recognizable form dates back to 1900 BC where it was consumed as a drink called xocolatl which translates to "bitter water" as it was unsweetened.   

The beans grow in pods that look similar to papaya and in order for them to be eaten, they must first be fermented, dried, cleaned and roasted to develop flavor.  Cocoa became popular amongst the ancient Maya mainly as a savory ingredient, but when the Spanish came to the New World, all of that changed and sugar was added.  

Champurrado is one such drink that has a distinct Mexican flavor but is slightly sweetened for more appeal.  Corn based drinks had already existed in ancient Mexico, and although some may think that sounds unappetizing, it is actually delicious when mixed with chocolate and tastes like a sweet, chocolaty tortilla. 

The drink is quite thick and warms you up instantly, which is great on a cold winter day.  

For 6 servings 

  • 5 cups water 
  • 1 cinnamon stick 
  • 1/2 teaspoon cayenne pepper
  • 2 tablespoons cocoa powder 
  • 1/2 cup Mexican corn flour (lime-treated corn flour)
  • 1/2 cup unrefined sugar


  1. In a medium pot, simmer water, sugar cinnamon, cayenne and cocoa until the sugar is dissolved and cinnamon has had time to steep (about 7 minutes).
  2. In a separate cup, mix the corn flour with cold water until lumps have dissolved. 
  3. Add the corn flour mix to the heated pot of water and stir constantly for an additional 5 minutes. 
  4. It is now ready to serve.  Because it is thick, it is quite hot so be careful. 


Image from

More about mexican, chocolate, drink, hot, corn, flour
Healthy Snacks Delivered Monthly
  1. Green Vegan
    Sounds good indeed! Voted up!


Connect with The Flaming Vegan

Sign Up to Vote!

10 second sign-up with Facebook or Google

Already a member? Log in to vote.