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You are here: Home / Beverages / Champurrado (Chocolate Atole)

Champurrado (Chocolate Atole)

Lori Alcalá, This blog generates income via ads and affiliate links which earn us a small commission.

Traditional Chocolate Atole

Champurrado is the chocolate version of atole, a hot Mexican drink that dates back to the Aztecs in pre-Hispanic times. Thickened with masa (dough) or corn flour, this rich chocolate drink is served during Day of the Dead celebrations and Christmas posadas in Mexico. But you can make it any day you like. We’ll teach you how.

Champurrado with Piloncillo

What to Expect from This Recipe

This authentic champurrado recipe is made with water, Mexican chocolate, masa or corn flour, cinnamon and piloncillo—a sweet, smoky sugar made from crushed sugar cane. The masa is mixed with water to add thickness to the drink, and all ingredients are then heated on the stove top for a delicious chocolatey drink in less than 30 minutes.

Shopping for Ingredients

Most ingredients in this recipe can be found in your local grocery store or a Mexican grocery. Popular brands of Mexican chocolate include Ibarra and Abuelita, while Maseca is a favorite brand of masa harina. This is the same kind of flour used to make corn tortillas and tamales.

Learn How to Make Champurrado


Ingredients

  • 8 cups of water
  • 2 ozs. piloncillo or ½ cup of sugar (optional)
  • 1 cinnamon stick
  • 2 Mexican chocolate tablets (6 ½ ozs.)
  • 1 ⅓ cup of masa (or substitute ¾ cups corn flour)

Champurrado Ingredients

Prepare the Masa Mixture

A mixture of water and masa gives champurrado its thick consistency. If you don’t have masa, you can substitute masa harina (dough flour), or corn flour. Place the masa in a large bowl and cover with 2 cups of warm water.

Pouring Water on Masa

With a fork, mash the masa and then begin whisking the mixture until the masa is dissolved and the liquid is smooth, not grainy. This should take about 10 minutes by hand.

Dissolving Masa in Water

If you have a blender, you can speed up this step by blending on high speed for about 30 seconds. Much faster!

Masa Mixture in Blender

Pour the masa mixture back in the bowl if using a blender, and reserve.

Masa Mixture in Bowl

Heat the Chocolate

Pour six cups of water into a pot and add the piloncillo. If you don’t have piloncillo, you can use sugar or brown sugar instead.

Adding Piloncillo to Pot

Add the cinnamon stick and bring to a boil over medium heat. Once boiling, reduce the heat to low.

Placing Cinnamon Stick in Pot

Using a whisk or molinillo, a Mexican wooden whisk, stir until the piloncillo has melted—about 10 minutes. If you’re using granulated or brown sugar, it will dissolve faster.

Stirring with Molinillo

Once the piloncillo has dissolved,  add the chocolate tablets to the pot.

Adding Mexican Chocolate to Pot

Mix until the chocolate melts.

Stirring Champurrado on Stovetop

Next, pour the masa mixture into the pot.

Pouring Masa Mixture into Pot

Increase the temperature to high heat and stir constantly for about 5 minutes.

Stirring Champurrado with Molinillo

And, your champurrado is ready! This looks perfect, but if you’d like a thicker drink, simply add more masa mixture. Keep in mind that the drink will thicken as it cools.

Champurrado on Stovetop

Serving Champurrado

This decadent chocolate drink is typically served with tamales, but it’s also served as a main breakfast dish in many Mexican homes, as it’s quite filling and satisfying. Ladle into mugs and serve hot alongside pan dulce, pan de muerto, churros or any of your favorite Mexican food.

Champurrado and Mexican Chocolate

English – Spanish Recipe Dictionary

  • Cinnamon Stick – Palito de Canela
  • Corn – Maiz
  • Corn Flour – Harina de Maiz
  • Chocolate – Chocolate (pronounced choh-koh-lah-teh)
  • Dough – Masa
  • Dough Flour – Masa Harina
  • Molinillo – Whisk
  • Sugar – Azucar
  • Water – Agua

Why not whip up a batch of champurrado today?

Champurrado Mexican Hot Chocolate
Print Pin
4.34 from 3 votes

Champurrado (Mexican Corn and Chocolate Drink)

Champurrado is a thick Mexican chocolate drink thickened with masa or corn flour, sweetened with piloncillo and spiced with cinnamon. It's served during Mexican holidays, and sometimes even as a main breakfast dish.
Course Beverage
Cuisine Mexican
Keyword Atole Drink, Chocolate Drink
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6 people
Calories 128kcal
Author Lori Alcalá

Equipment

  • Medium pot
  • Molinillo ( Mexican wooden whisk)
  • fork
  • Kitchen spoon

Ingredients

  • 8 cups water
  • 2 ozs. piloncillo or ½ cup sugar
  • 1 stick cinnamon
  • 6 ½ ozs. Mexican chocolate 2 tablets
  • 1 ⅓ cup masa or ¾ cups corn flour

Instructions

  • Place the masa in a large bowl and cover with 2 cups of warm water. With a fork, mash the masa and then begin whisking the mixture until the masa is dissolved and the liquid is smooth, not grainy.
    If you have a blender, you can speed up this step by blending on high speed for about 30 seconds. Pour the masa mixture back in the bowl if using a blender, and reserve.
  • Pour six cups of water into a pot and add the piloncillo. Add the cinnamon stick and bring to a boil over medium heat. Once boiling, reduce the heat to low.
  • Using a whisk or molinillo, a Mexican wooden whisk, stir until the piloncillo has melted—about 10 minutes.
  • Once the piloncillo has dissolved, add the chocolate tablets to the pot. Mix until the chocolate melts.
  • Next, pour the masa mixture into the pot. Increase the temperature to high heat and stir constantly for about 5 minutes.
     

Notes

Substitutions and Additions
  • Milk or almond milk for water
  • Add anise seed for a licorice-infused flavor

Nutrition

Calories: 128kcal | Carbohydrates: 28g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 17mg | Potassium: 69mg | Fiber: 2g | Sugar: 8g | Vitamin A: 56IU | Vitamin C: 1mg | Calcium: 52mg | Iron: 2mg

More Mexican Beverages

  • Mexican Hot Chocolate
  • Mexican Kahlua Hot Chocolate
  • Horchata with Piloncillo

More Beverages

  • Classic Mexican Margarita
  • Agua de Melon
  • Mangonada
  • Classic Michelada

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Hola, I am Douglas. Let me share my love of Mexican Cuisine with you that developed over 20+ years of living in Mexico.

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D. Cullen Profile Picture

Hola, I am Douglas. Let me share my love of Mexican Cuisine with you that developed over 20+ years of living in Mexico.

More about me →


Most Popular Recipes

  • Classic Salsa Verde
  • Restaurant Style Salsa
  • Traditional Sopa de Fideo
  • Red Pork Pozole
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  • Tres Leches Cake
  • Beet Salad with Feta Cheese and Citrus Balsamic Viniagrette
  • Red Enchilada Sauce
  • Mole Poblano

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