When the air turns cool and a plate of tamales is on the table, I love pouring a warm mug of champurrado for everyone. This Mexican chocolate atole is gently thickened with masa harina, so each sip has the comforting flavor of chocolate, cinnamon, and toasted corn. Wrap your hands around the mug and take your time with it.
What is champurrado?
Champurrado is a chocolate atole, a warm drink thickened with corn masa. Mexican chocolate brings cocoa and cinnamon, while piloncillo adds a deep caramel sweetness. Unlike my champurrado de galletas, this version uses masa harina for its silky body.
Ingredients and tips
Use masa harina made from nixtamalized corn, not cornstarch or ordinary cornmeal. Whisk it into cool water first for a smooth mixture. Mexican chocolate tablets vary in sweetness, so taste before adding extra sugar. Piloncillo melts more quickly if chopped; dark brown sugar can stand in when needed. Whole milk and evaporated milk make the drink creamy, and a little vanilla and salt round out the chocolate.
How to make champurrado
First whisk the masa with part of the water until no dry pockets remain. Warm the remaining water with piloncillo and cinnamon until fragrant and dissolved. Melt in the chocolate, then stir in both milks. Slowly pour in the masa mixture while whisking, and let the pot simmer gently until it coats a spoon. Keep stirring near the bottom so the milk does not catch. Finish with vanilla and a pinch of salt.
Serving and storage
Serve the champurrado steaming hot with green chicken tamales or a crisp buñuelo. It thickens as it cools; whisk in a splash of milk or water when reheating. Refrigerate leftovers promptly for up to 3–4 days and warm gently, stirring often.
Frequently asked questions
Why is my champurrado lumpy?
Whisk the masa slurry again just before pouring it in, and add it gradually while whisking. If needed, blend carefully with an immersion blender.
Can I adjust the thickness?
Yes. For a thinner drink, whisk in a little warm milk or water. Let it simmer a few minutes longer for a slightly thicker texture.
Champurrado (Mexican Chocolate Atole)
Ingredients
- ½ cup masa harina
- 8 cups water divided
- 6 ounces piloncillo chopped
- 1 cinnamon stick
- 3 ounces Mexican chocolate chopped
- 2 cups whole milk
- 12 ounces evaporated milk
- 1 teaspoon vanilla extract
- 1 pinch fine salt
Instructions
- Whisk the masa harina with 1½ cups of the water until smooth and set aside.
- Combine the remaining 6½ cups water, piloncillo and cinnamon stick in a large saucepan. Bring to a gentle simmer, stirring until the sugar dissolves.
- Add the Mexican chocolate and whisk until melted. Stir in the whole milk and evaporated milk and heat gently.
- Whisk the masa mixture again, then slowly pour it into the pot while whisking constantly. Simmer over low heat for 15–20 minutes, stirring often, until smooth and lightly thickened. Do not let the milk boil over.
- Remove the cinnamon stick. Stir in the vanilla and salt. Taste and adjust sweetness if needed. Serve hot in mugs.
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