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Champurrado

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Champurrado is a traditional Mexican chocolate-based atole, a warm, thick drink made with masa harina, milk, piloncillo, and cinnamon. It’s often enjoyed during breakfast or festive occasions, especially in the winter and during holidays like Día de los Muertos or Christmas.

Ingredients

Scale
  • 4 cups milk
  • 2 cups water
  • 1/2 cup masa harina
  • 1 tablet (about 3 oz) Mexican chocolate (such as Abuelita or Ibarra), chopped
  • 1/2 cup piloncillo (or dark brown sugar)
  • 1 cinnamon stick
  • 1/4 teaspoon salt

Instructions

  1. In a medium saucepan, heat 2 cups of water with the cinnamon stick until it comes to a gentle boil. Simmer for about 5 minutes to infuse the flavor.
  2. In a separate bowl, whisk the masa harina with 1 cup of milk until smooth and free of lumps.
  3. Remove the cinnamon stick from the water, then add the masa mixture, remaining milk, chopped chocolate, piloncillo, and salt to the saucepan.
  4. Whisk continuously over medium heat until the chocolate and piloncillo are melted and the mixture begins to thicken, about 10–15 minutes.
  5. Continue cooking until it reaches a creamy, pourable consistency. Serve hot.

Notes

  • Adjust sweetness by adding more or less piloncillo or sugar.
  • For a richer drink, substitute part of the milk with evaporated milk or half-and-half.
  • Serve with pan dulce, tamales, or churros for a traditional pairing.

Nutrition

Keywords: Champurrado, Mexican hot chocolate, atole, masa drink, piloncillo, holiday drink

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