Champurrado – this thick chocolate Mexican drink is easy to make at home. Spiced with cinnamon and thickened with corn masa it hits the spot every time!

Atole de chocolate is a delicious hot Mexican beverage.

Atoles can be many different flavors and I also have a recipe for regular atole (atol de elote) if you’re looking for the original version.

What is champurrado?

Champurrado is a chocolate flavored atole, which is a sweet hot beverage thickened with corn flour.

It’s sometimes called chocolate atole or thick Mexican hot chocolate.

Delicious and comforting for breakfast, it is especially popular during holidays such as Day of the Dead and Christmas.

Champurrado is an ancient drink deriving from the Aztecs, but changes have occurred over the years as modernization happens, and cultures share and adapt.

I have the basic recipe listed at the end, but also substitutes and variations if there are certain ingredients you cannot obtain, or if you’d like to make it more traditional.

Ingredients and Substitutes

Milk – in the old days champurrado was made strictly with water. However, milk gives it a richer flavor.

If you want to use only water it will have a thinner flavor. You can also do half water/half milk if all milk is too rich for your liking.

Masa harina (corn masa flour) – Besides thickening the drink, the corn masa imparts a sweet, nutty flavor.

My favorite brand is Maseca. If you’re able to get fresh (wet/hydrated) masa dough, you can also use that. Make sure it is the dough for corn tortillas, NOT tamales or it may be coarse and gritty.

Cinnamon sticks – you can use ground cinnamon if it’s all you have. Substitute 1/4 teaspoon of ground cinnamon per stick.

Piloncillo – this is an unrefined cane sugar that comes in the shape of a cone. It gives a caramel-like sweetness. You can substitute azúcar morena (natural/raw cane sugar), white sugar or brown sugar.

Mexican chocolate – these come in tablets and my favorite brand is Abuelita. Unsweetened cocoa powder (about ¼ cup) can be substituted if Mexican chocolate is not available.

You can also use 1/2 cup of chocolate chips or 3 ounces of chopped chocolate.

Optional ingredients:

• 1 teaspoon vanilla extract
• 1 star anise
• 3-5 cloves

You can flavor the champurrado with any of the above ingredients.

How to Make Champurrado

• In a large pot add milk, piloncillo, chocolate and cinnamon. You can also add the star anise and cloves, if using. Warm over low heat until sugar and chocolate are melted, stirring frequently.

• In a bowl, mix together hot water and masa harina. Whisk vigorously to remove any clumps. I love my beautiful molinillo, which is a traditional Mexican whisk.
• Add masa mixture to pot and whisk again to ensure there are no clumps. This is the most important part because no one wants lumpy, grainy champurrado. It should be velvety smooth.
• Bring mixture to a boil, then reduce to a simmer, stirring constantly. Cook until mixture has thickened, about 5 minutes.
• Remove cinnamon stick (and other whole spices) and stir in vanilla, if using. Serve while hot.

The champurrado will continue to thicken as it cools. If you’d like it thicker, cook longer to evaporate more liquid.
If it’s too thick, you can add additional milk or water.

What to Serve with Champurrado

You can’t go wrong with any variety of pan dulce or cookies, such as Maria cookies.

Saltine crackers are great too since the flavor doesn’t overpower the drink.

For an extra special treat serve with easy buñuelos or chocolate tres leches cake.