Make delicious champurrado

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Making champurrado


11⁄2 litres water
1 cinnamon stick
150g Mexican chocolate or any dark cooking chocolate 50g tortilla masa*
200g of piloncillo or another dark brown sugar

*If you can’t buy fresh tortilla masa, make it yourself using the recipe ​here​.


  • Crush the piloncillo sugar and place it in a large saucepan
  • Add the chocolate, cinnamon stick and water
  • Bring to a simmer over a medium-high heat
  • While the mixture is coming to a simmer, combine the tortilla masa with a bit of water until well mixed
  • Add the masa mixture to the saucepan, using a sieve to filter out any lumps
  • Stir well and continue simmering for another 5-10 minutes while the mixture thickens, stirring occasionally

This is perfect for a chilly, rainy evening. For a creamier version, use a plant-based milk instead of water.

Recipe and photo remain property of Sean O’Callaghan and Julio Alcantara and may not be reproduced without permission. ©

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Written by fatgayvegan

1 Comment
  1. I’d love to try this, but not sure what tortilla masa is, and there’s no link to the recipe. Could you please add this? Thank you!

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