Skip to content

Café Champurrado Recipe

(Mexican Hot Chocolate with Coffee)

Estimated time: 20 minutes

Servings: 4



  • 1/3 cup instant corn masa flour
  • 1/2 cup cold water
  • 2 cups whole milk
  • 1 tablet authentic Mexican hot chocolate drink mix, chopped
  • 1/3 cup chopped or grated piloncillo or firmly packed brown sugar
  • 2 cups hot brewed Café Bustelo® Espresso Coffee
  • Ground cinnamon



1. PLACE masa flour in medium saucepan. Whisk in water and milk until smooth. Bring to a boil over medium heat, whisking constantly.

2. STIR in chopped chocolate and piloncillo.

3. ADD brewed coffee. Return to a boil over medium heat, whisking constantly. Reduce heat to low. Cook, whisking constantly, 1 minute or until thickened to desired consistency. Cool at least 5 minutes before serving. Sprinkle with ground cinnamon, if desired. Serve immediately.

Image of a silver spoon laying next to a small, rectangular tray with two pieces of raw cinnamon and a red mug filled with brown coffee sprinkled with ground brown cinnamon on top of it

Keurig and K-Cup are trademarks of Keurig Green Mountain, Inc., used with permission.

Sign up for
Café Bustelo product news + offers
* indicates required fields.
Try Again

Sorry, we encountered an error. Please try again. 

Thank you for signing up!

Check your email for special savings and our newsletter!

Thank You!