My life changed after having this rich, thick champurrado. Of course I love Mexican hot chocolate, but this champurrado takes hot cocoa to the next level. Now that Las Posadas are around the corner, I learned how to make it and that's the recipe I'm sharing today with you. Trust me: there is nothing more comforting when it's cold outside.

Read more ¿Qué más?: Celebrate National Hot Cocoa Day with Tradicional Mexican Champurrado

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Aromatic ingredients 1

Aromatic ingredients

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Undoubtedly, what makes the champurrado so flavorful and aromatic are the spices. For 4 cups you'll need: 6 cloves, 2 anise stars and 2 cinnamon sticks. In addition, you'll need piloncillo (panela or papelón) to sweeten. This blend gives it its flavor and characteristic aroma.

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Corn flour 2

Corn flour

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For your champurrado to properly thicken, you'll need 1/2 cup of corn flour (masa harina.)

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Th best chocolate 3

Th best chocolate

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Of course, if we do champurrado, the chocolate has to be the best Mexican chocolate.

In a pot... 4

In a pot...

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Put the piloncillo, spices and 1-2 cups of water to boil.

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Once it boils 5

Once it boils

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Stir occasionally until the piloncillo is dissolved.

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Discard the solids 6

Discard the solids

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Discard the solids: cinnamon sticks, cloves and anise stars.

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Add the chocolate 7

Add the chocolate

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Add the chocolate to the pot and continue cooking.

Stir 8

Stir

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Stir occasionally until the chocolate melts.

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Add the corn flour 9

Add the corn flour

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This is the ingredient that will give the champurrado its thick consistency.

Stir again 10

Stir again

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Keep stirring.

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Keep stirring 11

Keep stirring

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Keep stirring until you get the desired consistency.

Add milk 12

Add milk

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Three cups of milk will be enough for your champurrado. We're almost there. 

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More stirring 13

More stirring

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While you heat the champurrado, continue stirring until it begins to boil. Once it boils, turn off the heat and serve.

Look at how beautiful! 14

Look at how beautiful!

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Serve and garnish with a cinnamon stick.