Muy Bueno: Fiestas 
Champurrado (Chocolate Atole) + Video
Champurrado is a chocolate-based atole, a warm and thick Mexican drink, prepared with Mexican chocolate, water, and milk, spiced with cinnamon sticks, anise, and sweetnened with piloncillo, and thickened with masa harina.
Champurrado is a chocolate-based drink with corn flour added to thicken it. I remember having champurrado on cold winter mornings in my grandmother’s cozy cocina. Grandma always seemed to know what little kids need on any given day, that’s what makes grandmas so special.
She made this thick chocolaty drink to help me warm up in the morning. If the champurrado was too hot I remember her pouring it back and forth between two cups to cool it off.
Watch this video to learn how simple it is to make champurrado (chocolate atole).
It filled my belly and sometimes it was all I needed for breakfast. As a kid, champurrado reminded me of a thinner version of cream of wheat with a rich and delicious chocolaty taste.
Champurrado is a very popular drink during Dia de los Muertos (Day of the Dead) and Las Posadas during Christmas season. I like the hint of corn after the initial taste of chocolate on my taste buds.
Ingredients to make Champurrado
(scroll down for detailed recipe)
- water
- cinnamon sticks
- anise star
- masa harina
- milk
- Mexican chocolate (Abuelita or Ibarra)
- piloncillo or brown sugar
How to make Champurrado
- In a large saucepan boil water with the two cinnamon sticks and anise star. Remove from the heat, cover and let the cinnamon sticks and anise star steep for about 1 hour.
- Remove the cinnamon sticks and anise star, return to low heat and slowly add the masa harina to the warm water, whisking until combined.
- Add milk, chocolate, and piloncillo.
- Heat over medium heat just until boiling; reduce heat. Simmer, uncovered, about 10 minutes or until chocolate is completely melted and sugar is dissolved, whisking occasionally. Serve immediately.
Another traditional Mexican Christmas Drink
Champurrado (Chocolate Atole)
Ingredients
- 3 cups of water
- 2 cinnamon sticks
- 1 anise star
- ¼ cup masa harina
- 2 cups milk
- ½ disk Mexican chocolate, chopped (Abuelita or Ibarra chocolate)
- 3 ounces piloncillo, chopped or 1/2 cup packed brown sugar
Instructions
- In a large saucepan boil water with the two cinnamon sticks and anise star. Remove from the heat, cover and let the cinnamon sticks and anise star steep for about 1 hour. Remove the cinnamon sticks and anise star, return to low heat and slowly add the masa harina to the warm water, whisking until combined. Add milk, chocolate, and piloncillo.
- Heat over medium heat just until boiling; reduce heat. Simmer, uncovered, about 10 minutes or until chocolate is completely melted and sugar is dissolved, whisking occasionally. Serve immediately.
Video
Notes
Photography by Jeanine Thurston
Originally published: December 2010. This recipe is also published in the Muy Bueno cookbook.
103 Comments on “Champurrado (Chocolate Atole) + Video”
5 stars
Wonderful. Thank you!
I love champurrado with a delicious Mexican pan Dulce yummy it’s a Mexican style that runs in families for centuries
I love your recipe. Right now I am enjoying Chapurrado with vegetables tamales. Thank You.
This was great! I was looking for more uses for my masa harina (other than making tortillas), and I immediately decided to try this out for myself! I quartered the recipe, and used about half of the sugar recommended, which I thought was a goodly amount. I also substituted brown sugar with extra molasses for the piloncillo. I also added a couple of drops of almond and vanilla extracts, and a pinch of salt. I intend to make this for my young nephews and see what they think! They are both picky, so we’ll see if they like it!
Delicious! It reminds me of winter days in El Paso.
I tried this today. It came out really good. Thank you
I just made this following your recipe and it came out perfect! It brought back memories of when my grandma used to make it. Thank you
Can I get daily recipes on my Facebook or on messenger?? Thanks
Is panocha the same as piloncillo?
How do I figure how much is 3 ounces of piloncillo? I love champurrado and I want to makes this right away. Please help.
My grandmother never used masa harina. She used AP flour that is toasted until lightly brown in a dry pan. I have made it with only flour because otherwise, I consider it atole.
Is there other ways to make chanpura
I’d like to make this for my son’s Dia de Los Muertos party. Is there any way to make this in advance and keep it warm in a slow cooker or electric coffee urn?
You
gave me the ingrediance but not the quantaty please send them to me yang to try it real bad thank you much
By the way how much are your 2 books
I’ve wanted to make this for friends and family, (fiance’s part mexican but never gets a connection to that part of his family).
I’m wondering if there is a way to do this in a crock pot.
Or would that be better for keeping it warm after it’s made?
Hi Rebecca, I have not made it in the crockpot, but I have kept it warm in the crockpot. Just be sure to stir often and store before serving. Enjoy!