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 (chocolate atole) served in a Mexican barro cup

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 Mexican chocolate drink for Christmas served in a cup

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)

ingredients to make Champurrado Mexican chocolate and piloncillo

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)

4.42 (36 ratings)
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.

Ingredients

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

Watch this video to learn how simple it is to make champurrado (chocolate atole).
Calories: 133kcal, Carbohydrates: 22g, Protein: 3g, Fat: 4g, Saturated Fat: 2g, Cholesterol: 8mg, Sodium: 42mg, Potassium: 127mg, Fiber: 1g, Sugar: 17g, Vitamin A: 142IU, Calcium: 118mg, Iron: 1mg

Photography by Jeanine Thurston

Originally published: December 2010. This recipe is also published in the Muy Bueno cookbook.