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Are you tired of sipping the same old hot chocolate? Try this traditional Mexican Hot Chocolate, Champurrado! This recipe uses real semi-sweet chocolate, whole cane sugar, and cinnamon sticks to get that sweet chocolaty flavor rather than using the basic hot chocolate powder. Not only is this perfect for Dia de los Muertos, this hot drink is perfect to sip on chilly days.

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Time needed

5-8 min preparation + 10 min cooking

Serving Size / Yield

3 servings


  • 2 Cinnamon Sticks
  • 1 Whole Star Anise
  • 1/4 cup of Maize flour
  • 2 Cups of Milk
  • 2 tablespoons of whole cane sugar, finely chopped
  • 1/2 cup of semi-sweet chocolate, finely chopped

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In a small pot, boil 3 cups of water and add cinnamon and star anise.
Lower the heat and let water steep for 10 minutes.
Remove cinnamon and star anise from the pot and return to low heat. Slowly add the maize flour and stir until the flour is completely dissolved.
Next, add the whole cane sugar, semi-sweet chocolate and milk. Mix well until it is dissolved. Use a whisk to froth the drink before serving.

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