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Café Champurrado (Mexican Hot Chocolate with Coffee)

Champurrado, or Mexican hot chocolate, is a warm and creamy drink, traditionally made with masa, Mexican chocolate, brown sugar, and cinnamon. This Café Champurrado recipe goes the extra mile, by including Café Bustelo® Ground Espresso Coffee for an even more delectable treat. Follow these three simple steps and enjoy!
Prep Time N/A
Cook Time 20 Min
Servings 4
Difficulty N/A


  • 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® Ground Espresso Coffee
  • Ground cinnamon


  • Step 1

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

  • Step 2

    STIR in chopped chocolate and piloncillo.

  • Step 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.

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

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